ROUTINE INSPECTION
4 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Non-ANSI chest freezer used in facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K27: Food separated and protected
In walk-in cooler, fish and meat stored on shelves above onions. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K38: Adequate ventilation/lighting; designated areas, use
One of the hood filter inserts is bent and twisted, with large gaps. [CA] Ventilation hood filters shall be maintained clean and good repair.
- K26: Approved thawing methods used; frozen food
Fish thawing in standing water in 2-comp sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.