ROUTINE INSPECTION
6 reported violations
- K06: Adequate handwash facilities supplied, accessible
Handwash sink blocked by trashcan near 3-comp sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K07: Proper hot and cold holding temperatures
Bacon was measured at 46F in prep insert. Per PIC it was placed in prep unit less than 2 hours prior during start of breakfast rush. [CA] PHFs shall be held at 41°F or below
- K36: Equipment, utensils, linens: Proper storage and use
Scoop handle in bulk ingredient bin was touching ingredient. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K27: Food separated and protected
Pitcher of raw cracked eggs stored about RTE cream cheese spreads in walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K32: Food properly labeled and honestly presented
Prepackaged cream cheese spreads, macaroni salad and potato salad did not have quantity on label. [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.
- K40: Wiping cloths: properly used, stored
Wiping cloths stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).