ROUTINE INSPECTION
Beef tartare is explained to customers that it is served rare and only to be eaten at the facility.
6 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seals on the 2 door undercounter coolers at the cookline were observed damaged. [Corrective Action] Repair or replace the rubber seals.
- K06: Adequate handwash facilities supplied, accessibleCritical
1. MAJOR. Soap dispenser at the handwash sink in the employee's restroom is broken and no other soap available. Paper towels are not stored in the paper towel dispenser. [Corrective Action] Ensure soap is always available to properly wash hands. Ensure paper towels are stored in the paper towel dispenser. [Suitable Alternative] Employee provided soap in a pump bottle. Roll of paper towels were observed closeby. 2. MINOR. Lack of soap and paper towels at the handwash sink at the warewash area. Another handwash sink observed closeby. [Corrective Action] Ensure soap and paper towels are always available at the handwash sinks.
- K36: Equipment, utensils, linens: Proper storage and use
Vegetable slicers were observed hanging on the soap dispenser at the handwash sink in the banchan room. Per employee, the soap dispenser does not work. [Corrective Action] Do not store any tools at the handwash sink.
- K47: Signs posted; last inspection report available
Lack of handwash reminders at all handwash sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
- K33: Nonfood contact surfaces clean
Dust accumulation in the exhaust vent in the women's restroom. [Corrective Action] Maintain clean.
- K07: Proper hot and cold holding temperatures
Cooked beef and tofu were meaured at 45 degrees Fahrenheit in the right side walk-in cooler. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.