ROUTINE INSPECTION
3 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the back storage area, observed unused equipment, shelving, and display material stored. [CA] Ensure facility is cleared of clutter to prevent possible harborage of vermin.
- K07: Proper hot and cold holding temperaturesCritical
In the prep unit, measured red salsa at 48F, pico de gallo at 54F, diced tomatoes 51F. Per operator, red salsa, pico de gallo, and diced tomatoes stored from the previous day. Measured ambient air temperature of the prep unit at 50F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Red salsa, pico de gallo, and diced tomatoes were VC&D due to time and temperature abuse. Operator to provide repairs for prep unit.
- K01: Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable upon request. [CA] Ensure a valid food safety manager's certificate is available for review.