ROUTINE INSPECTION
Note: At 3-compartment sink, observed a spray nozzle. At any point, if facility is unable to use 3-compartment sink as intended, facility shall be required to install a gooseneck faucet.
6 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
Found brown discoloration on walls/ceilings in kitchen area. [CA] Routinely clean.
- K36: Equipment, utensils, linens: Proper storage and use
Found scoop handles in direct contact with food items in bulk bin of flour and ice machine at front service line. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K07: Proper hot and cold holding temperaturesCritical
Major: Measured sliced tomato holding at 50F in 2 door cold top. Observed sliced tomato stored on top of over stocked lime. Sliced tomato is not directed in cold insert. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to reach in unit. Minor: Measured the following PHFs holding between 46F - 47F in 1 door upright for less than 4 hours: raw pork, raw beef and raw fish. [CA] Maintain all cold PHFs held at or below 41F.
- K30: Food storage: food storage containers identified
Found a container of onions stored on floor under prep table. [CA] Food shall be stored a minimum of 6 inches off the floor.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Found accumulated grease on floor under cooking equipment. [CA] Routinely clean. 2. Found mop bucket and other items stored directly in mop sink, not allowing access. [CA] Relocate mop bucket. Ensure mop sink is accessible at all times. 3. Found 2 fans located near exterior door heavily accumulated with debris. Observed food cooling nearby. No signs of contamination at the time of inspection. [CA] Routinely clean.
- K01: Demonstration of knowledge; food safety certification
1. Lacking food safety certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Lacking food handlers card on site. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.