ROUTINE INSPECTION
3 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
1. Heavy debris noted in the back of the cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 2. Hole noted next to the cook line at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
- K14: Food contact surfaces clean, sanitized
Sanitizer within the 3-Compartment sink was measured at 0PPM at the time of inspection. No active ware-washing. There seems to be a clog in the sanitizer line. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [SA] Facility will be adding sanitizer manually to 3-compartment sink when sanitizing (wash, rinse, sanitize) is needed.
- K07: Proper hot and cold holding temperatures
PHFs within under counter refrigeration were measured between 47-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All PHFs were moved from under counter refrigeration to reach in.