ROUTINE INSPECTION
7 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
CO2 cylinder is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
- K21: Hot and cold water available
Hot water valve was turned off at the hand wash sink. Warm water is not available at restroom hand sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K01: Demonstration of knowledge; food safety certification
Manager FSC not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K14: Food contact surfaces clean, sanitized
Chlorine in dishwasher measured at 0ppm while not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employee was instructed to use the 3-comp for sanitizing until the dishwasher is serviced and the chlorine is at 50 ppm.
- K27: Food separated and protected
Raw shell eggs and raw meats stored directly above vegetables. Employee observed washing a pot at food prep sink near open container of salsa that was being cooled. [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.
- K40: Wiping cloths: properly used, stored
Soiled wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee bag stored above bagged food in dry food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.