ROUTINE INSPECTION
Joint inspection with M. Chin. Report written by M. Chin.
5 reported violations
- K07: Proper hot and cold holding temperaturesCritical
In the prep unit (under counter reach-in) across from the cook-line, sliced tomatoes measured 57F. Per the PIC, the tomatoes were cut over 4 hours ago. [CA] PHF shall be held at or below 41F to prevent the growth of potentially harmful bacterial microorganisms. [COS] Sliced tomatoes were VC&D. See VC&D report. _____________ Minor violations: Multiple PHF's measured at less than 41F in various cold-holding units: - Cheese (multiple typings) measured in the range of 46F-48F in the upper prep unit (inserts) in front of the walk-in - Beef tartar, cilantro dressing measured in the range of 44F-46F in the bottom of the prep unit in front of the walk-in [CA] PHF shall be held at or below 41F to prevent the growth of potentially harmful bacterial microorganisms. [COS] All PHF in the prep unit relocated to the walk-in.
- K13: Food in good condition, safe, unadulterated
In the prep unit (under) reach-in across from the walk-in, cake observed to have black, mold-like growth on it. [CA] Moldy food shall be discarded. [COS] PIC discarded cake.
- K14: Food contact surfaces clean, sanitized
Table-mounted can opener blade observed to have brown buildup. [CA] Food contact surfaces shall be cleaned regularly to prevent the buildup of old food and the potential for the growth of harmful microorganisms.
- K45: Floor, walls, ceilings: built,maintained, clean
1. Observed open area of ceiling around hood ventilation shaft to be stained with excessive grease buildup. [CA] Clean and maintain. 2. Cardboard is being used to line the front of the wall of the walk-in. [CA] Discontinue the use of cardboard to line the wall of the walk-in.
- K26: Approved thawing methods used; frozen food
Multiple frozen items observed to be thawing on the counter-top in the kitchen area: - Salmon - Veal - Bread pudding [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. [COS] PHFs relocated to walk-in for thawing.