K45: Floor, walls, ceilings: built,maintained, cleanFlooring throughout food prep area is in disrepair (cracks, chips, unapproved material, lack of cove base). [CA] Replace flooring within 6 months.
K01: Demonstration of knowledge; food safety certificationFood Safety Certificate has expired and a new one was not available for review. [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.
K41: Plumbing approved, installed, in good repair; proper backflow devicesHandwash sink is leaking. [CA] Repair leak, maintain in good condition.
K40: Wiping cloths: properly used, storedObserved wiping cloths stored directly 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).
K36: Equipment, utensils, linens: Proper storage and useCO2 tank not chained to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Observed dirty dishes in basin of handwash sink. [CA] Handwash sinks are to be used for handwashing only.
Observed cloth stored directly on top of lettuce. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
K07: Proper hot and cold holding temperaturesCriticalObserved potentially hazardous food that measured in the temperature danger zone (raw beef 58F, rice 83F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize prep time for PHFs. Facility may consider using time control (TPHC- Time as a Public Health Control) provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark. [SA] PIC will discard food at the end of the lunch rush (within 4 hours).