ROUTINE INSPECTION
5 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Pie bowl is being used to scoop cheese. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available for use; employee provided pH test strips. [CA] Provide chlorine test paper to measure sanitizer concentration of 100 ppm when ware washing.
- K45: Floor, walls, ceilings: built,maintained, clean
Food debris and flour observed on floor in the back prep area and kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
- K21: Hot and cold water available
Maximum water temperature reached at 3 comp sink is 116F and at prep sink 106F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K32: Food properly labeled and honestly presented
Flour food bin is missing a label. [CA] Provide a label for the bulk food container.