ROUTINE INSPECTION
manish@aurumca.com
6 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of under counter refrigerator measured at 52F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Cold water lever at 2 hand wash sinks are in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K07: Proper hot and cold holding temperaturesCritical
Various PHF held in undercounter refrigerator at cook line measured >41F,<135F,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed PHF held in undercounter refrigerator.
- K06: Adequate handwash facilities supplied, accessible
Liquid hand cleanser does not dispense from hand wash sink at cook line. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
- K36: Equipment, utensils, linens: Proper storage and use
Scoops in bulk containers lack handles.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K09: Proper cooling methods
Deep containers of PHF found cooling at preparation tables at rear kitchen. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.