ROUTINE INSPECTION
10 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Heavy grease build-up on hood filters. [CA] Thoroughly clean and sanitize hood filters.
- K33: Nonfood contact surfaces clean
All handles of refrigerators and freezer had grime and food buildup. [CA] Clean and sanitize handles on a regular basis.
- K26: Approved thawing methods used; frozen food
Observed chicken in food prep sink being improperly thawed. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
- K14: Food contact surfaces clean, sanitized
Observed heavy black mold like substance on inside panels of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.
- K07: Proper hot and cold holding temperaturesCritical
Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (deep fried chicken 59F), on a crate (raw chicken 68F), and in the food prep sink (raw chicken 74F). Per PIC, the food was just prepared. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Recommend preparing smaller amounts of food at a time. [COS] PIC had staff put food into walk-in cooler.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed heavy food debris accumulation on floors throughout kitchen. Also observed cardboard boxes being used to line flooring. [CA] Thoroughly clean and sanitize floors on a regular basis; discontinue using cardboard as floor lining.
- K36: Equipment, utensils, linens: Proper storage and use
Observed cloth in direct contact of food. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K06: Adequate handwash facilities supplied, accessible
Observed handwash sink to be blocked and not accessible (large bags of recycling and mop bucket in front of handwash station, cooking equipment inside sink basin). [CA] Keep handwash station clear and accessible at all times.
- K27: Food separated and protected
Observed several containers of food at food prep areas, in the walk-in cooler and in the freezer that were uncovered. [CA] Keep food protected by using covers.