ROUTINE INSPECTION
8 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a gap under side door of the kitchen, secondary door near this side door is propped open. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard used as a shelf liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
- K26: Approved thawing methods used; frozen food
Meat thawing in food prep sink in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
- K33: Nonfood contact surfaces clean
Accumulation of dust and debris on walk in cooler fan guards. [CA] Clean the fan guards and maintain in good condition.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips are discolored and in an open box. [CA] Provide new test strips and maintain in good condition.
- K01: Demonstration of knowledge; food safety certification
Lack of food handler cards for employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K30: Food storage: food storage containers identified
Observed multiple food containers and buckets stored on floor in walk in cooler, near cookline and prep areas. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K45: Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris and grease on floors and walls at cookline area. [CA] Walls and/or floors in food preparation area shall be kept clean. Stainless steel panel at cookline next to walk in cooler is loose and there is a gap in coving and stainless steel walll panel. Observed a loose coving at walk in freezer wall by three compartment sink area. [CA] Seal any gaps, loose panels and coving to prevent pest harborage.