ROUTINE INSPECTION
Discussed creating a checklist for morning walk through of refrigeration equipments, handwashing stations, and dishwasher.
7 reported violations
- K14: Food contact surfaces clean, sanitized
Utensil surface in the high temperature dishwasher was measured at 157 degrees Fahrenheit. [Corrective Action] Ensure utensil surface reaches a minimum sanitizing temperature of 160 degrees Fahrenheit in the high temperature dishwasher.
- K07: Proper hot and cold holding temperatures
Potentially Hazardous Foods in the walk-in cooler B were measured at 43 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
- K34: Warewash facilities: installed/maintained; test strips
Lack of thermo labels or device to monitor proper sanitizing temperature of utensils for the high temperature dishwasher. [Corrective Action] Provide thermo labels or device to monitor proper sanitizing temperature of utensils.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak from the pump at the high temperature dishwasher in the kitchen. [Corrective Action] Repair to stop the leak.
- K06: Adequate handwash facilities supplied, accessibleCritical
1. Lack of soap at 2 handwashing stations in the kitchen. [Corrective Action] Ensure soap is always available for handwashing. [Corrected on Site] Person in charge refilled the soap. 2. Lack of paper towels in one of the employee's restroom. [Corrective Action] Ensure paper towels are always available for drying hands. [Corrected on Site] Person in charge refilled the paper towel dispenser. 3. There is no faucet at the handwashing sink at the bar. [Corrective Action] Install a faucet with hot and cold running water. [Suitable Alternative] Employee shall wash hands in the wash basin of the 3 compartment sink. Provide soap in a pump bottle and loose paper towels nearby the 3 compartment sink to use temporarily.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed broken refrigeration units and coffee brewer in the kitchen. Per PIC, those equipment will not be repaired. [Corrective Action] Remove unused equipment from the premise.
- K01: Demonstration of knowledge; food safety certification
Facility lack manager Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.