ROUTINE INSPECTION
6 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
**REPEAT VIOLATION** Observed active use of oven and two burners (ChefMaster Professional Portable Butane Stove) at the front preparation area to cook eggs and reheat roast beef without hood ventilation. [CA] Discontinue the use of unapproved burners. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.
- K14: Food contact surfaces clean, sanitized
Measured chlorine concentration in the warewashing machine at 0 ppm. No active warewashing during inspection. [CA] Chlorine in the warewashing machine shall be maintained at 50 ppm, or as per manufacturer's specifications. [COS] PIC repaired chlorine dispenser for warewashing machine on-site. The dishwasher is now testing at 50 ppm.
- K06: Adequate handwash facilities supplied, accessible
Observed handwash sink in the back area is fully obstructed by linen washing machine. [CA] Handwash sink shall be fully stocked and accessible at all times.
- K29: Toxic substances properly identified, stored, used
Measured chlorine sanitizing concentration above 200 ppm in the sanitizer bucket. [CA] Chlorine sanitizer shall be maintained from 100-200 ppm, or as per manufacturer's specifications.
- K21: Hot and cold water available
Measured the maximum water temperature at the 3-compartment sink at 115F. [CA] Water shall be supplied at a minimum of 120F as measured at the faucet.
- K07: Proper hot and cold holding temperaturesCritical
1. On the preparation counter, measured milk and half & half at 60F. Per staff, foods were taken out of refrigeration approximately 30 minutes prior to temperature measurement. 2. In the preparation unit, measured ham in plastic bag from 45-52F. The plastic bag is not fully submerged into the preparation unit. Per staff, ham was relocated from refrigeration to preparation unit insert approximately 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Staff relocated milk to under counter refrigeration for rapid cooling. 2. Staff moved the ham to the under counter refrigeration for rapid cooling. Staff to close preparation unit lid when not in active service.