ROUTINE INSPECTION
Discussed options for maintaining holding temperatures versus using Time as a Public Health Control. One or the other must be used. Eiither: 1) Maintain foods at 41F and below or 135F and above at all times, OR 2) Use TPHC and clearly time-label foods, then discard at 4 hours.
3 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
Observed damaged flooring in the kitchen. [CA] Repair/replace flooring to ensure floor is easily cleanable.
- K32: Food properly labeled and honestly presented
Observed prepackaged meals in the grab-and-go area (hot holding and glass door refrigerator) lacked sufficient labels. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed the left faucet at the 3-compartment sink was loose. [CA] Repair faucet.