PassLatest Apr 16, 2026
87/100ROUTINE INSPECTION
3 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Left side faucet at three compartment sink is not operable. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K14: Food contact surfaces clean, sanitized
Measured final rinse temperature for high temperature dish machine at 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
- K07: Proper hot and cold holding temperaturesCritical
Measured medium rare cooked steak at 113F-115F in hot holding unit. Temperature gauge for hot holding unit fluctuated between 102F-128F. Per manager it was cooked less than 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager marked steak to be discarded by 2 PM and also adjusted the temperature for the hot holding unit.