ROUTINE INSPECTION
7 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of dust/food debris underneath and behind equipment. [CA] Regularly clean under cooking equipment and storage equipment to prevent accumulation of debris.
- K23: No rodents, insects, birds, or animals
Observed many flies that appeared to be fruit flies in the back and front preparation areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K01: Demonstration of knowledge; food safety certification
Food manager certification/food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K21: Hot and cold water available
Hot water at three compartment sink measured up to 113F after allowing the water to run. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K43: Toilet facilities: properly constructed, supplied, cleaned
Observed toilet paper roll stored on top of shelf. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
- K06: Adequate handwash facilities supplied, accessible
Paper towels are not provided in dispensers at three compartment sink, restroom handwash and handwash in the back (appears to actually be a janitorial sink).
- K05: Hands clean, properly washed; gloves used properly
Observed employee washing their hands in the middle compartment of the three compartment sink. [CA] If three compartment sink is to be used for handwashing, all handwashing must be conducted in the wash compartment of the three compartment sink.