ROUTINE INSPECTION
8 reported violations
- K32: Food properly labeled and honestly presented
Labels on food items for sale have the facility that they are made in, the address, name and phone number only. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
- K14: Food contact surfaces clean, sanitized
Chlorine measured 200ppm at three compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee cup without lid stored on food preparation surface. [CA] Store employee drinks in designated areas to prevent contamination.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Under counter cold holding unit measured 46F after allowing to stay closed for 20 minutes. PHF inside unit measured in the temperature danger zone. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K07: Proper hot and cold holding temperatures
Several items in under counter unit measured in the temperature danger zone. Ambient air of the unit measured 46F. Per PIC, items were made fresh this morning (less than 4 hours) and placed in unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
- K21: Hot and cold water available
Warm water in restroom measured 74F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K36: Equipment, utensils, linens: Proper storage and use
Observed bowl used as scoop in bulk food containers. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.