ROUTINE INSPECTION
Note: Dish machine in back currently not in use. Prior to use, ensure chlorine concentration reaches 50ppm.
8 reported violations
- K40: Wiping cloths: properly used, stored
Found several soiled wiping cloths sitting on cutting boards throughout prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K01: Demonstration of knowledge; food safety certification
1. Lacking food safety manager certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Found several expired food handlers card. [CA] Renew food handlers card.
- K19: Consumer advisory for raw or undercooked foods
Lacking consumer advisory on menu for cerviche service on site. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
- K07: Proper hot and cold holding temperaturesCritical
Major: Measured container of salsa holding at 51F in 2 door cold top near front service line for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to another refrigeration unit. Minor: 1. Measured salsa holding between 44F - 48F in the following locations: 2 door cold top, 3 door reach in, walk-in-cooler and 2 door reach in. 2. Measured the following PHFs holding between 45F - 47F in walk-in-cooler: sliced pork, black beans and brown beans. 3. Measured container of sliced cheese holding at 44F in 2 door cold top. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
- K27: Food separated and protected
Found several bottles of alcohol near warewash sink bin without proper closing lid. [CA] Ensure all bottled beverages are fully capped to prevent accidental contamination.
- K06: Adequate handwash facilities supplied, accessible
Found paper towel stored outside of mounted dispenser at bar station. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
- K36: Equipment, utensils, linens: Proper storage and use
Found plate used to scoop rice from pot of rice on stove top. [CA] When scooping food items, use utensils that provides a handle.
- K21: Hot and cold water available
Measured water at 1-compartment sink at bar area reaching 118F and then fluctuating down to 95F. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F. Note: Warewash sink at bar area measured hot water greater than 120F.