ROUTINE INSPECTION
2 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Hot water turned off at food preparation 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.
- K14: Food contact surfaces clean, sanitizedCritical
Employee skips sanitization as the final step in warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]