ROUTINE INSPECTION
7 reported violations
- K07: Proper hot and cold holding temperatures
In the preparation unit, measured cut cherry tomato from 45-48F. Per PIC, cut tomato was moved to preparation unit less than 30 minutes prior. The cut cherry tomato is overflowing and stored above the insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC relocated half of the cut cherry tomatoes to a smaller container and moved into the under counter refrigeration to facilitate rapid cooling.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K38: Adequate ventilation/lighting; designated areas, use
In the chemical storage area, observed plastic light shielding on the ceiling is cracked. The broken pieces appear to be falling off. No food is currently stored in this room. [CA] Repair light shield to prevent physical contaminants. Lighting shall be maintained in good repair.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the front preparation area, observed multiple gaps in the ceiling due to misaligned panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
- K06: Adequate handwash facilities supplied, accessibleCritical
At the front handwash station, the single use towel dispenser is empty. [CA] Handwash station shall be fully stocked with soap and single use towels at all times. [COS] PIC temporarily placed box of napkins nearby the handwash station. PIC to restock the towel dispenser.
- K36: Equipment, utensils, linens: Proper storage and use
1. In the walk-in cooler, observed cloth napkins are stored in direct contact over produce. [CA] Discontinue the use of cloth napkins in contact with food. Use only approved, food grade cloth or fabric implement for food storage. 2. In the dry storage area, observed bowls without handles stored in bulk ingredients such as rice. [CA] Provide scoops with handles to prevent direct hand contact with food ingredients.
- K14: Food contact surfaces clean, sanitized
Observed accumulation of pink and brown mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be maintained clean.