ROUTINE INSPECTION
5 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal items (jewelry, phone, vitamins) are stored on shelf directly above food preparation table. [CA] Employee's personal items shall be stored in a designated area separate or below food storage or food preparation areas to prevent cross-contamination.
- K06: Adequate handwash facilities supplied, accessibleCritical
Only handwash sink in the back kitchen did not have single-use paper towels available in dispenser. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for proper handwashing when required. [COS] Employee refilled dispenser with paper towels.
- K07: Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper cold holding temperatures. In the display cooler, salmon and cuttlefish measured at 44-46F. Tofu in ice bath measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
- K01: Demonstration of knowledge; food safety certification
Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.
- K33: Nonfood contact surfaces clean
Accumulation of grease and debris on ventilation hood filters above the cook line. [CA] Clean and sanitize nonfood contact surfaces frequently or as needed to prevent accumulation of debris.