ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperatures
1) In the grab and go cooler, multiple potentially hazardous foods measured between 44-48F. Per food employee, food items were stored in the unit less than 2 hours prior. 2) In the 2 door under counter cooler: whole milk and oat milk measured between 48-49F. Per food employee, food items were stored in the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Food items stored in grab and go cooler were moved to the back portion of unit, ambient temperature measured 39F. Milks were relocated to single door upright cooler for rapid cooling.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of Beverage air 2 door under counter cooler measured 49F. Operator stated that work order will be placed. [CA] Refrigeration must be capable of maintaining Potentially Hazardous Foods at 41°F or below.
- K21: Hot and cold water available
Water measured 73F at hand wash sink and 72F at janitorial sink. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K14: Food contact surfaces clean, sanitized
At the 3 composition sink, quaternary ammonium measured 0ppm. Chemical sanitizer container was not connected. No active warewashing. [CA] Ensure sanitizer container is connected at all times. Maintain chemical solution for manual warewashing at 200 ppm for quaternary ammonium. [COS] Operator connected quaternary ammonium container, remeasured at 200ppm.