ROUTINE INSPECTION
CO0158155
5 reported violations
- K07: Proper hot and cold holding temperatures
Measured blue cheese at 45F and quinoa at 45F at salad station top insert unit. Per PIC, these inserts were filled at 11 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice bag on top of inserts to cool PHFs to 41F or below.
- K23: No rodents, insects, birds, or animals
Observed fruit flies near bar hand wash sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K45: Floor, walls, ceilings: built,maintained, clean
Accumulation of black residue on floor outside beer walk in cooler and exit door. Observed standing water near hand wash sink in front of walk in cooler. Accumulation of debris and food grime on floor in warewash area. [CA] Clean the floors and floor sinks and maintain in food condition. Observed chipped floor in the back prep area near food preparation sink and cooking equipment. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Replace broken floor area with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
- K21: Hot and cold water available
Hot water measured at 116F at bar three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed multiple waste pipes extending into the sink at dish machine and ice machine floor sinks. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.