ROUTINE INSPECTION
4 reported violations
- K21: Hot and cold water available
Hot water at 3 comp sink faucet measured at 118F. Hand sink next to cook line measured at 70F [CA] Maintain a minimum of 120F water temp at 3 comp sink. Maintain water temperature between 100-108F for hand sinks with a combination faucet.
- K08: Time as a public health control; procedures & records
Time marking not available for hot line. Per chef, all food is discarded after lunch service. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Per chef, if proteins (cooked chicken, boiled eggs, cheese) are not below 41F food is discarded. Note: proteins, cut melon, cut tomatoes shall be 41F for hot holding.
- K07: Proper hot and cold holding temperatures
Measured cauliflower veggie mix in upright food warmer at 118. [CA] Maintain hot food hot 135F and above. Reheat food to 165F for hot holdling. [COS]
- K34: Warewash facilities: installed/maintained; test strips
Lack of irreversible temperature monitoring device forthe high temp dishwasher. [CA] Provide thermolabels or digital plate thermometer and test at a minimum of 160F.