PassLatest Dec 12, 2025
84/100ROUTINE INSPECTION
4 reported violations
- K23: No rodents, insects, birds, or animals
Observed gnat-like flies in the kitchen and bar. [CA] Take effective measures to eliminate insects in the facility.
- K34: Warewash facilities: installed/maintained; test strips
The warewashing machine in the bar was about 200 ppm chlorine. [CA] The chlorine level must be at 50ppm at the dish washing machine.
- K21: Hot and cold water available
The water was at approximately 67 degrees F at one of the sinks in the women's restroom. [CA] Be sure the water reaches 100 degrees F.
- K07: Proper hot and cold holding temperaturesCritical
Observed the saucier reach in to be holding food at approximately 55 degrees F. The chef asked that every item in the unit be discarded. There was ketchup, mustard, hoison sauce, and minced garlic. [CA] All PHFs must be held at no more than 41 degrees F. The refrigerator is not being used until it is able to hold food 41 degrees F.