ROUTINE INSPECTION
Facility utilizes TPHC (time log) for foods on the service line. NOTE: This is the main kitchen area.
3 reported violations
- K07: Proper hot and cold holding temperaturesCritical
In the upright hot holding cabinet and steam table, measured cooked pasta and chicken from 108-113F (see measured observations). Per PIC, foods were cooked less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, foods will be served within the next 2 hours (or within 4 hours from time of initial cooking). The temperature of the units shall be turned up.
- K23: No rodents, insects, birds, or animals
Observed a couple of flies throughout the kitchen and warewashing areas. Per PIC, facility receives weekly pest control services. [CA] The premises of a food facility shall be maintained free of vermin.
- K36: Equipment, utensils, linens: Proper storage and use
In bulk ingredient bins, observed scoop handles stored in direct contact with food. [CA] Scoop handles shall be stored in such a way that the handle does not come in direct contact with food to prevent contamination.