ROUTINE INSPECTION
4 reported violations
- K30: Food storage: food storage containers identified
Observed open bags of dry food stored on storage racks in the dry storage room. [CA] Ensure all open bags of dry food are transferred to food grade containers or placed in containers and covered with a fitted lid.
- K36: Equipment, utensils, linens: Proper storage and use
In the walk-in refrigerator, observed a pizza cutter stored directly in contact with a sheet cake. [CA] Ensure utensils are stored in food containers with the handle facing away from the food to prevent possible contamination.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed gaps and crevices around shelving and walls by the warewash area. [CA] Ensure all gaps, cracks, and crevices are properly sealed to prevent possible harborage of vermin.
- K07: Proper hot and cold holding temperaturesCritical
In the kitchen area, measured a container of cooked rice at 110F and mashed potatoes at 108F to be stored in the steam table. [CA] Ensure potentially hazardous foods are held hot at 135F or above to prevent bacterial growth. Potentially hazardous foods to be placed in hot holding shall be properly reheated to 165F prior to storage in hot holding (reheated to 135F for fully prepackaged product). [SA] Operator moved cooked rice and mashed potatoes to oven for additional reheating.