ROUTINE INSPECTION
2 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
At the display refrigerator, measured ambient air temperature at 51F. [CA] Ensure all refrigeration is in good repair and able to maintain potentially hazardous foods at 41F and below. Operator to monitor and provide repairs for refrigeration. Discontinue use of refrigeration until it may be repaired.
- K07: Proper hot and cold holding temperaturesCritical
In the hot holding unit, measured chicken wings at 122F. Per operator, chicken wings prepared about 25 minutes prior, and window for the hot holding unit was accidentally left open. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [COS] Operator moved chicken wings to the oven for reheating. Remeasured at 190F. At the display refrigerator, measured potentially hazardous foods between 46F and 52F including Lunchables, yogurt, raw shelled eggs, arroz con leche, deli sandwiches, cut melon, and burritos. Measured ambient air temperature of display refrigerator at 51F. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator moved all potentially hazardous foods to the walk-in refrigerator to facilitate proper holding temperatures.