ROUTINE INSPECTION
4 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Dirty spatula was left in a food prep sink. [CA] Dirty utensils shall always be left in the warewash sink at the dirty dishes side of side board.
- K38: Adequate ventilation/lighting; designated areas, use
A gap was observed between mechanical exhaust hood above the cook line. [CA] Eliminate the gap to mechanical exhaust hood and/or filters to keep it maintained.
- K30: Food storage: food storage containers identified
Cardboard in use to line table under the chicken marinating process. [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. Large container holding Mac has no common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
- K21: Hot and cold water available
Hot running water at the restroom hand washing sink was measured 94F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.