ROUTINE INSPECTION
Facility time marks hot food items and discard after 4 hours but guidelines regarding Time As A Public Health Control not submitted to Health Department for approval. TPHC guidelines provided and to be completed by PIC. Submit completed guidelines to Specialist via email at Princess.Lagana@deh.sccgov.org for approval.
5 reported violations
- K34: Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* The mechanical dish machine is located under the soiled/pre-wash drainboard. [CA]: The mechanical dish machine shall be under the AIR DRY drainboard. Either relocate the dishwasher to be under the other drainboard OR relocate the rinser, sink labels, detergent and sanitizer dispensers so the ware-washing process is from right to left.
- K06: Adequate handwash facilities supplied, accessible
Single use towels stuck within dispenser at hand sink station located at cook line. Nearby hand sink with operable single use towel dispenser available. [CA]: All hand sinks shall have operable dispensers capable of providing single use towels at all times. [COS]: Dispenser was adjusted and observed properly dispensing single use towels.
- K07: Proper hot and cold holding temperaturesCritical
In the prep line cooler at cook line, multiple Potentially Hazardous Food measured between 56F - 63F, all placed in the unit approximately 4 hours prior to measurement. Ambient temperature of unit measured at approximately 61F. Assistant manager stated unit was turned off. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Potentially Hazardous Food that measured above 41F for 4 hours or more were voluntarily discarded.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of prep line cooler at cook line measured at approximately 61F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Repair/adjust/asses unit as needed. [SA]: Ice bath will be conducted on the prep top well portion of the unit. Under counter portion shall not be used for PHFs until it is properly working. Discussed to monitor unit if it's able to cold hold PHFs after turning on.
- K14: Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Washed and wet containers stacked on top of each other at ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.