ROUTINE INSPECTION
9 reported violations
- K09: Proper cooling methods
Several food items cooling inside the walk-in cooler and refrigeration unit are covered with plastic wrap. [CA] Properly store cooling foods in such a way to allow proper air flow. Leave food containers cooling uncovered. [COS] Plastic wrap was pulled back to allow for cooling.
- K14: Food contact surfaces clean, sanitized
Table mounted can opener blade has accumulation of food residue. [CA] Can opener blade shall be washed, rinsed and sanitized every 4 hours or less after initial use.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard being used to line shelves. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
- K08: Time as a public health control; procedures & records
Some food items using TPHC have no sticker indicating the time they were prepared. Facility uses a color coding system to monitor for TPHC. Per staff, food was all cooked the same time this morning. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Proper color stickers were added on the food items.
- K36: Equipment, utensils, linens: Proper storage and use
Observed multiple knives are being stored between the back wall and the wall mounted shelf above the 3 comp sink and between 2 prep tables at the front service area. [CA] Discontinue storing knives between unapproved gaps to prevent cross contamination; provide a wall mounted knife holder or another suitable storage area for knives.
- K45: Floor, walls, ceilings: built,maintained, clean
Significant accumulation of dust on kitchen ceiling and walls. Per PIC, a cleaning appointment has been scheduled for next week. [CA] Clean walls to prevent cross contamination.
- K06: Adequate handwash facilities supplied, accessibleCritical
Only hand sink in the back kitchen is blocked by pots lids and has no soap. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations at all times.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
No label for clear liquid inside spray bottle. [CA] Chemicals once removed from original container shall be labeled with common name.
- K05: Hands clean, properly washed; gloves used properly
Observed employee wash hands with gloves. No food contamination observed. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. Discontinue washing unclean gloves.