ROUTINE INSPECTION
5 reported violations
- K21: Hot and cold water available
Hot water measured 115F after allowing water to run for several minutes. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K07: Proper hot and cold holding temperaturesCritical
Sauce used to dip meat in measured 73F for less than 2 hours. [CA] Maintain sauce at 41F or below or 135F or above. [COS] PIC placed into reach in fridge.
- K09: Proper cooling methods
PIC has beef sauce/stew on the stove that measured 103F. Per PIC, she leaves it on the stove and reheats it occasionally until she closes and cools it down. [CA] Once food reaches 135F in the cooling process, food must be rapidly cooled from 135F to 70F within two hours. If food is to be hot held until facility closes, food must be maintained at 135F or above.
- K14: Food contact surfaces clean, sanitized
Chlorine in bucket next to two compartment sink used for sanitizing measured 10ppm while actively sanitizing. [CA] Maintain chlorine concentration at 100ppm for manual sanitation.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.