ROUTINE INSPECTION
5 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Major: Measured ham & cheese croissant holding at 74F in display case for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured sliced cheese holding at 45F in 2 door cold top at back prep line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found clutter near water heater, unable to walk through area. [CA] Reorganize area around water heater, a walk way shall be easily accessible at all times.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Found several crates used to elevate food items off floor near front service and back prep area. [CA] Discontinue using crates, use approved shelving.
- K01: Demonstration of knowledge; food safety certification
Previous food safety certifcate (FSC) had expired. [CA] Renew FSC.
- K06: Adequate handwash facilities supplied, accessible
Found only dish soap provided at 2-compartment sink in prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.