ROUTINE INSPECTION
Note : Items in cold prep top inserts at the cookline and chutneys in the prep table at the front is kept under TPHC. TPHC form was provided and completed during the inspection.
6 reported violations
- K06: Adequate handwash facilities supplied, accessible
Hand sink at the cookline was partially blocked by a cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Kitchen back door has a gap. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
- K07: Proper hot and cold holding temperatures
PHFs held inside the cold prep refrigerator (cut tomatoes, chili paste) measured at 45F. PIC stated they discard all cold items in the prep unit top inserts within 4 hours, no time markings or written procedure was available for review. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFS were marked to discard within 4 hours of removal from temperature control. TPHC form was provided and completed.
- K32: Food properly labeled and honestly presented
Yogurt drinks provided for customer self service are not labeled. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
- K45: Floor, walls, ceilings: built,maintained, clean
Missing ceiling panel in the dry storage room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
- K36: Equipment, utensils, linens: Proper storage and use
Pot stored on a cart outside the facility. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.