ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured hot dogs, sausages, and taquitos on the hot holding roller at 108-118F. Per PIC, foods were cooked and kept in hot holding about 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, foods will be served or discarded within 3 hours (4 hours since time of initial cooking).
- K14: Food contact surfaces clean, sanitized
Observed accumulation of brown mold-like substance on soda dispensing nozzles. [CA] Routinely clean and sanitize food contact surfaces.
- K01: Demonstration of knowledge; food safety certification
Actively working employee lacks food handler card. [CA] Food handlers shall maintain a valid food handler card for the duration of his or their employment. Food handler cards shall be available for review.
- K06: Adequate handwash facilities supplied, accessible
Observed lack of paper towels at the handwashing station in the customer self-service area. Nearby handwash sinks available in the food preparation area for employees and in the restroom. [CA] Handwash station shall be fully stocked with soap and single use towels at all times.