ROUTINE INSPECTION
7 reported violations
- K05: Hands clean, properly washed; gloves used properly
Employee washed hands with cold water [CA] [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K06: Adequate handwash facilities supplied, accessibleCritical
No paper towel in the ware washing area dispenser [CA] Keep all dispensers supplied - Corrected
- K04: Proper eating, tasting, drinking, tobacco use
Employee eating lunch in the kitchen [CA] No eating allowed in the kitchen, storage, or food prep area Employees drink from open cups [CA] You can drink from cups with lids and use straw whenever possible.
- K39: Thermometers provided, accurate
No probe thermometer is available [CA] Provide a probe thermometer and check food temps daily
- K01: Demonstration of knowledge; food safety certification
Some food handler cards expired or lacking [CA] Keep all food handler cards up to date. and on file
- K07: Proper hot and cold holding temperatures
Line cooler at 47F [CA] Monitor and maintain at 41F or colder
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Mop sink faucet lacks vacuum breaker [CA] Install a vacuum breaker on the mop sink faucet