ROUTINE INSPECTION
Facility appears to have several foods that are cooked and cooled (multiple soups, boiled eggs, pasta/potatoes for cold salads). Facility will be upgraded from Risk Category 2 to Risk Category 3 facility.
6 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Observed two light bulbs under the hood were not functional. [CA] Repair/replace light bulbs.
- K27: Food separated and protected
Observed uncovered bulk food containers (rice, lentils) in dry storage room. [CA] Cover foods with lids when not in use to prevent cross-contamination.
- K14: Food contact surfaces clean, sanitized
Measured chlorine in the dishwasher and 3-compartment sink to be over 200ppm. Dishes were actively being washed in the dishwasher. [CA] Sanitize dishes with 50ppm chlorine in the dishwasher and 100ppm manually.
- K39: Thermometers provided, accurate
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer for measuring internal food temperatures.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Under the 3-compartment sink and the handwash sink in the dishwashing area: observed lack of one inch air gaps between drain pipes and the top of the floor sinks. [CA] Maintain a minimum one inch air gap between the drain pipes and the top of the floor sinks to prevent wastewater backflow.
- K33: Nonfood contact surfaces clean
Observed accumulation of grease on sides of cooking equipment under the hood. [CA] Keep surfaces clean.