ROUTINE INSPECTION
Food prep begins at 2p.
6 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips for dishwasher. [CA] Provide chlorine test strips.
- K30: Food storage: food storage containers identified
Observed cases of produce outside back of restaurant that was delivered. [CA] Ensure food is inspected upon receiving and is stored immediately indoors.
- K01: Demonstration of knowledge; food safety certification
Unable to locate all food handler cards. [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.
- K39: Thermometers provided, accurate
Lack of correct thermometer in salsa unit. Thermometer is an oven thermometer. [CA] Provide a thermometer for refrigeration units.
- K09: Proper cooling methodsCritical
Measured a large full covered container of shredded chicken at 56F in walk in cooler. Per operator, chicken was made yesterday. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Food was discarded in trash.
- K27: Food separated and protected
Observed container of raw chicken on top of container of raw beef in walk in cooler. [CA] Store raw chicken below or next to beef. [COS]