ROUTINE INSPECTION
Inspection conducted in conjunction with CO0159971
6 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Rinsing meat in the 3-comp sink. [CA] Do not use the warewash sink for any other purpose other than washing and sanitizing equipment.
- K26: Approved thawing methods used; frozen food
Ribs thawing in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
- K08: Time as a public health control; procedures & records
Written procedures were not available for inspector to review at time of inspection but items were time marked and discarded after 4 hours. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
- K27: Food separated and protected
Raw meat stored above cut and uncovered onions in walk-in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back screen door has gaps all around larger than 1/4 inches. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin
- K06: Adequate handwash facilities supplied, accessibleCritical
Box of green onions blocking handwash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Box was relocated to a prep table.