ROUTINE INSPECTION
7 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Prep line unit is unable to properly cold hold PHFs at 41F or below. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly functioning. Repair/assess/adjust unit as needed.
- K40: Wiping cloths: properly used, stored
Soiled wet wiping cloth stored on prep table at kitchen without being placed back into their sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
- K14: Food contact surfaces clean, sanitized
At the bar area, ice for consumption is in direct contact with beverage supply tube in the ice bin. [CA]: Ice shall be protected from possible contamination at all times.
- K30: Food storage: food storage containers identified
Whole potatoes stored outside of facility in the back area without overhead covering. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
- K01: Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Food handler training certificate not provided for kitchen staff. [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.
- K07: Proper hot and cold holding temperaturesCritical
*REPEAT VIOLATION* MAJOR: Raw shell eggs on prep table measured at 69F. Staff stated it was placed on prep table approximately 1.5 hours prior to measurement. MINOR: Multiple Potentially Hazardous Foods (PHFs) measured between 45F - 47F in the prep line cooler. Ambient temperature on prep line cooler top wells measured at 61F and ambient temperature on the prep line cooler bottom reach in measured at 44F even after adjusting the thermostat. Per staff, all food items in the unit were from the 1 door reach in. All PHFs were placed in the unit approximately 2 hours prior to measurement per staff. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F (up to 45F for raw shell eggs) or below at all times. [SA]: PHFs are going to be placed in ice bath and/or stored in the 1 door reach in. Raw shell eggs relocated to 1 door reach in.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unsecured personal drink stored within the prep line cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.