ROUTINE INSPECTION
6 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed 1/4 inch of a gap between two doors to outside area from the kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
A fryer next to the hand washing sink is not under the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [SA] Fryer shall be under the hood with a minimum 6 inches over hang. Plastic container in use to scoop rice. [CA] Handle to scoop rice shall be stored so that it is not in direct contact with food.
- K30: Food storage: food storage containers identified
Food was left uncovered in the refrigeration and walk in cooler. [CA] Food shall be covered with lid or plastic cover to prevent cross contamination. Food was left on floor inside the walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K01: Demonstration of knowledge; food safety certification
All food handler card are not available for review.. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. [SA] Copies of all employee Food handlers cards shall be available for review.
- K06: Adequate handwash facilities supplied, accessible
Handwashing sink was blocked with garbage bin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC clear the hand washing sink.
- K07: Proper hot and cold holding temperatures
Samosa and potato balls were left on a table measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put them back in a refrigeration.