ROUTINE INSPECTION
4 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed an open back door in the back prep/warewash room. [CA] Ensure doors into the facility are kept closed to prevent an entrance for vermin.
- K14: Food contact surfaces clean, sanitized
In the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer provided in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. In the kitchen area, in the ice machine, observed mold-like growth on the edges of the internal panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
- K07: Proper hot and cold holding temperaturesCritical
In the kitchen area, at the counter-top by the cookline, measured container of buttermilk at 68F. Per operator, buttermilk stored for 2 hours. By the employee service station, measured bottles of red salsa, green salsa, cashew salsa, at 75F. Per operator, red salsa, green salsa, and cashew salsa stored from the morning. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded container of buttermilk and bottles of red salsa, green salsa, and cashew salsa.
- K01: Demonstration of knowledge; food safety certification
Observed expired employee food handler cards. [CA] Ensure all employees that handle food obtain valid food handler cards.