ROUTINE INSPECTION
4 reported violations
- K06: Adequate handwash facilities supplied, accessible
Sanitary towel roll is stored outside the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.(COS)
- K27: Food separated and protected
Bowls are used to scoop cut fruits and stored in direct contact with the food. [CA] All food shall be separated and protected from possible contamination. Use scoop with handles that does not come in direct contact with ready to eat food.
- K07: Proper hot and cold holding temperaturesCritical
PHFs were measured at improper holding temperatures above 50F : held inside the prep refrigerator for more than 4hours (cut sausages , turkey slices), measured between 43-47F : cheese, salsa. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC discarded turkey slices and cut sausages.
- K08: Time as a public health control; procedures & records
Single use containers of salsa held at room temperatures, PIC stated they are under TPHC. No time markings were available at time of inspection. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.