ROUTINE INSPECTION
9 reported violations
- K09: Proper cooling methods
Multiple food items were measured 50F inside the refrigeration while the ambient temperature was 40F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow.
- K07: Proper hot and cold holding temperatures
Multiple food items were measured 43F & 44F in the both food prep table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep the lid close when it is not in use.
- K40: Wiping cloths: properly used, stored
Dirty wiping towels were left at different places. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K26: Approved thawing methods used; frozen food
Beef was left on a 2-comp warewash sink for thawing. [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.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Lack mop rack or other devices to hang wet mop. [CA] Mop rack or other devices not made available to hang and store cleaning tools. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- K23: No rodents, insects, birds, or animals
Fruit flies were in the restroom and near mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. [SA] Wet mop shall be hanged for quick drying to prevent fruit flies infestation.
- K45: Floor, walls, ceilings: built,maintained, clean
Build of debris was observed behind the equipment. [CA] Clean hard to reach areas behind the equipment more frequently.
- K36: Equipment, utensils, linens: Proper storage and use
Cutting board was scratched, scored, and stained. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. [SA] Resurface or replace the cutting board.
- K06: Adequate handwash facilities supplied, accessibleCritical
Only hand washing sink was partially blocked by the food prep table and has a jug inside the sink. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [SA] Can't leave anything inside the hand washing sink.