ROUTINE INSPECTION
Inspection conducted in conjunction with CO0160349
8 reported violations
- K58: Placard properly displayed/posted
No placard was posted at time of inspection. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment. [COS] New green placard was placed on front door.
- K06: Adequate handwash facilities supplied, accessible
Ladle placed in basin of handwash sink. [CA] A handwashing facility shall not be used for purposes other than hand
- K07: Proper hot and cold holding temperatures
Large tub of yogurt left out on prep surface measured at 45F. PIC stated it was just taken out to prep mango lassi. [CA] PHFs shall be held at 41°F or below. [COS] Yogurt placed back into walk-in.
- K36: Equipment, utensils, linens: Proper storage and use
Bowls are used as scoops in bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
- K14: Food contact surfaces clean, sanitized
1. Clean dishes stored on the ground in back area. [CA] Store dishes up and off the ground to prevent contamination. 2. Some clean dishes had dust and food debris still on them. [CA] Keep clean dishes free of dust and contamination.
- K38: Adequate ventilation/lighting; designated areas, use
1. Ventilation hood filters have a large gap between them. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters. 2. Deep fryer is very close to hood ventilation edge. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
- K47: Signs posted; last inspection report available
Health permit was not posted in public view inside facility. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
- K13: Food in good condition, safe, unadulterated
Moldy red onion in back dry storage area. [CA] Moldy food shall be removed immediately from use.