ROUTINE INSPECTION
Went over how to set up the dish washing sink to sanitize the dishes until the dish machine is repaired. 200ppm quat or 100ppm chlorine is required.
5 reported violations
- K34: Warewash facilities: installed/maintained; test strips
The dish washing machine tested at 0ppm chlorine. [CA] The machine must give 50ppm chlorine. After running through the dish machine must then sanitize in the 3 compartment sink as shown. Use the test strips to monitor the sanitizer that will be made in the 3 comp sink.
- K21: Hot and cold water available
The water at the dish sink reached 115 degrees F. [CA] The water must reach 120 degrees F.
- K45: Floor, walls, ceilings: built,maintained, clean
The wall behind the dish washing sink has accumulated black growth. [CA] Clean and remove this from the wall.
- K01: Demonstration of knowledge; food safety certification
The posted Food safety certificate is expired. Not all employees that help prepare food have food handler cards. [CA] [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K07: Proper hot and cold holding temperaturesCritical
Observed the salad bar had 3 potentially hazardous food items in it. The food is approximated 49-51 degrees F. Since the inspection was in the morning the salad bar had just been filled with the items. The PHFs were removed and placed in the walk in.[CA] Repair the unit to hold PHFs 41 degrees F maximum. Do not place any PHFs on the salad bar until the unit is repaired to hold food 41 degrees F and below.