ROUTINE INSPECTION
4 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Household refrigerator/freezer combo in use inside of facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K38: Adequate ventilation/lighting; designated areas, use
Cook-top placed close to ventilation hood edge. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
- K06: Adequate handwash facilities supplied, accessibleCritical
1. Paper towel dispensers were not stocked at any handwash sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towel dispensers were restocked. 2. Handwash sink near bar area was blocked by boxes of empty wine bottles. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Excessive amount of empty cans all over bar prep services and several boxes of empty wine bottles throughout facility. [CA] The premises of a food facility shall be free of litter.