ROUTINE INSPECTION
Foods taken out from walk-in cooler and left out at room temperature at cookline are discarded or eaten by staff after lunch and dinner services.
5 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Duck in drying rack was measured at 59 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Duck to be cooked at 12:00 PM.
- K36: Equipment, utensils, linens: Proper storage and use
Cup used as a scoop in the salt bin. [Corrective Action] Use a scoop with a handle.
- K19: Consumer advisory for raw or undercooked foods
Lack of consumer advisory for Blanched Liver. [Corrective Action] Provide consumer advisory for raw or undercooked foods and denote with a symbol such as asterisk .
- K27: Food separated and protected
Observed raw meat juice dripping onto containers of tofu. [Corrective Action] Re-locate tofu to prevent raw meat juice dripping onto containers. Use a baking tray to contain drippings.
- K06: Adequate handwash facilities supplied, accessible
Handwash sink at cookline was observed partially blocked by large pots. [Corrective Action] Ensure handwash sink is easily accessible at all times.