ROUTINE INSPECTION
5 reported violations
- K06: Adequate handwash facilities supplied, accessible
There are no paper towels and the hand dryer is not on in the restroom. [CA] Provide paper towels or the air dryer for proper hand washing. [COS] The manager turned on the air dryer.
- K07: Proper hot and cold holding temperaturesCritical
The temperature of the refrigerator with the cheese and chicken lunchable is holding PHF at about 51 degrees F. [CA] The PHF must be at 41 degrees F maximum. The owner threw away the cheese, lunchable, and rice puddings, milk, and butter. Do not use the unit for PHF until it is able to hold them 41 degrees F maximum.
- K01: Demonstration of knowledge; food safety certification
No employee has a food safety certificate. [CA] At least one employee must have a food safety certificate.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The bottom shelves are soiled where the chips are displayed. The cardboard is deteriorated and/or has stains. [CA] Clean the shelves and remove the stained cardboard boxes from lining the shelves.
- K21: Hot and cold water available
The dish washing sink reached 115 degrees F. [CA] it must reach 120 degrees F.