ROUTINE INSPECTION
Provided and discussed handout for proper manual warewashing and proper refrigeration storage.
10 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
1) Cardboard is reused to line shelves by the cook line and by the dishwasher. The cardboard has visible stains and food debris. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, and nonabsorbent. 2) Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods. 3) Inside the reach-in cooler by the cook line, observed linen used in direct contact with food as a cover. [CA] Linen shall not be used in direct contact with food.
- K14: Food contact surfaces clean, sanitizedCritical
Chlorine sanitizer for the dishwasher is measured at 0 ppm. [CA] Maintain chlorine sanitizer for the dishwasher at 50 ppm. [SA] Showed employee how to prepare the three compartment sink with chlorine sanitizer measured at 100 ppm. Employee shall complete the sanitizing step using the three compartment sink. Minor violation: Black mold-like substance observed on inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
- K30: Food storage: food storage containers identified
1) Containers of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor. 2) Containers of food stored in the walk-in cooler are not covered. [CA] Food shall be stored in a manner where it is protected from contamination.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Back door of the facility is kept open at time of inspection. [CA] Facility shall keep back door closed when not in use to prevent the entrance of vermin. 2) Employee's personal phone is stored on top of take out containers. [CA] Employee's personal items shall be stored separately or below food and food contact surfaces. [COS] Employee relocated phone and discarded the take-out container that was in direct contact with the phone.
- K29: Toxic substances properly identified, stored, used
Spray bottles stored in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
- K23: No rodents, insects, birds, or animals
Small flies observed around the warewashing area of the kitchen. [CA] Food facility shall be kept free of flies and fly activities.
- K06: Adequate handwash facilities supplied, accessible
Handwash sink located near warewashing did not have soap available in dispenser. [CA] All handwash sinks shall have warm water, soap, and single-use paper towels available. [COS] Employee refilled soap dispenser.
- K40: Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K05: Hands clean, properly washed; gloves used properly
Employee observed cleaning and proceeded back to the prep table without washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required. [COS] Employee was stopped instructed to properly wash hands before contamination of food or food prep surfaces.
- K27: Food separated and protected
Observed raw meats stored above ready-to-eat foods inside the reach-in coolers and the walk-in cooler. [CA] Raw meats shall be stored separate or below ready-to-eat foods to prevent cross contamination.