PassLatest Jun 2, 2025
86/100ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured chicken and beef in upright unit (stainelss steel) between 47-48F, tofu cubes in bowl in glass door unit at 48F. [CA] Maintain potentially hazardous food 41F and below. Stainless steel unit thermostat was decreased. Service units and ensure freon is added when serviced.
- K34: Warewash facilities: installed/maintained; test strips
Lack of quaternary ammonium test strips to test sanitizer dispenser. Lack of thermolabels to test the high temp dishwasher. [CA] Provide test strips. Ensure thermolabels reaches 160F minimum.
- K39: Thermometers provided, accurate
Lack of stem probe thermometer to check internal food temperatures. [CA] Provide a stem probe thermometer.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Build up of debris on exterior of all refrigerators and inside door gaskets. [CA] Clean equipment frequently.