ROUTINE INSPECTION
6 reported violations
- K06: Adequate handwash facilities supplied, accessible
Observed boxes of gloves and other equipment in the basin of the handwash sink. [CA] Keep handwash station clear and easily accessible.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed heavy grease and food debris build up on floors, walls and ceilings. [CA] Thoroughly clean and sanitize floors, walls, and ceilings. Ensure hood is working properly (may need an air balance test to check for ventilation issues).
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths 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).
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed clutter, unused equipment and many personal belongings throughout kitchen/food prep area. [CA] Eliminate broken/unused equipment, minimize the amount of personal belongings, reduce clutter.
- K01: Demonstration of knowledge; food safety certification
FSC has expired. [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.
- K09: Proper cooling methodsCritical
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (cooked chicken and cooked beef 58F-59F). The containers were covered with a lid and double stacked. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as spreading product out on shallow pan, smaller portions, frequent stirring, ice baths, ice paddles, ice as an ingredient and/or blast chiller. Discontinue cooling PHFs in the food prep unit and discontinue covering cooling items with a lid and double stacking. [COS] PIC relocated cooling items that were cooked approximately 1 hour ago into the walk-in cooler to finish cooling.