ROUTINE INSPECTION
7 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured bottle of yogurt and cut tomatoes at salad prep unit between 44-48F. [CA] Maintain potentially hazardous food 41F and below. [COS] Yogurt was relocated to walk in to cool down.
- K27: Food separated and protected
Observed raw calamari and trout stored above cooked chicken/ready to eat food in walk in cooler. [CA] Store raw seafood below ready to eat food. [COS]
- K34: Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips available at bar. [CA] Provide and test unit daily.
- K39: Thermometers provided, accurate
Lack of thermometer available at salad prep unit and single door prep unit across from cookline. [CA] Provide thermometers for all refrigeration units. Note- dessert prep unit thermometer was re located to salad prep unit.
- K06: Adequate handwash facilities supplied, accessible
Observed 2 water pitchers inside the bar hand sink. [CA] Keep hand sink unobstructed at all times. [COS]
- K36: Equipment, utensils, linens: Proper storage and use
Observed CO2 tanks not secured by wall mounted chain link. [CA] Secure CO2 tanks to wall mounted chain link. [COS]
- K08: Time as a public health control; procedures & records
New food items were added to TPHC (time as a public health control) program but written procedures not updated to reflect the new addition. This includes lamb chop, lamb kebab, chicken patty, salmon (downstairs kitchen) and KFChicken, fried jackfruit (main level). [CA] Update the TPHC procedure for these items. [COS] Note: TPHC begins 1030a-2p and 5p-9p (2 dinner services, 5-7p and 7p-9p).