ROUTINE INSPECTION
* Note: Discussed with PIC, proper manual ware washing: - Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
5 reported violations
- K08: Time as a public health control; procedures & recordsCritical
Tapioca pearls and tapioca jelly subjected to time as a public health control (TPHC) were not labeled. Employee stated that the items were prepared about an hour prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee labeled items.
- K04: Proper eating, tasting, drinking, tobacco use
Employees beverage observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food, food contact surfaces, and food storage areas.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's backpack stored in areas of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Inoperable upright refrigerator maintained inside facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K06: Adequate handwash facilities supplied, accessible
Hand wash sink in the front service area partially obstructed with rolling garbage can. Hand wash sink in the kitchen partially obstructed with step stool placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.