ROUTINE INSPECTION
5 reported violations
- K40: Wiping cloths: properly used, stored
Observed used wiping towels on table tops. [CA] The used wiping towels must be in sanitizer between each use.
- K06: Adequate handwash facilities supplied, accessibleCritical
The hand wash sink next to the cook line only has 81 degrees F water and very low pressure. Also, the other hand sink in the kitchen has very low pressure but does give 100 degree water. [CA] Repair so that the water pressure is efficient and the water reaches 100 degrees at all hand sinks. Use the sink with the hot water until it is repaired.
- K01: Demonstration of knowledge; food safety certification
An employee that helps prepare food does not have a food handler card or food safety certificate. No employee has a food safety certificate. [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.
- K09: Proper cooling methods
A large plastic bucket was put into the walk in for cooling hot soup. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The refrigerator is holding foods at about 50 degrees F. [CA] The refrigerator must hold food at 41 degrees F and below. Be sure it is working properly before using it for PHF. There were not any PHF in it (cut carrots, cabbage).