ROUTINE INSPECTION
7 reported violations
- K40: Wiping cloths: properly used, stored
Observed several soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K45: Floor, walls, ceilings: built,maintained, clean
Observed cracked and missing floor tiles under food prep sink. [CA] Repair flooring.
- K01: Demonstration of knowledge; food safety certification
Food Safety Certificate not available during time of inspection. [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.
- K38: Adequate ventilation/lighting; designated areas, use
Lack of 6" overhang over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
- K06: Adequate handwash facilities supplied, accessible
Observed pump soap at each handwash station. [CA] Provide soap in a permanent dispenser.
- K23: No rodents, insects, birds, or animals
Observed several flies in facility. [CA] Eliminate flies.
- K07: Proper hot and cold holding temperaturesCritical
Observed potentially hazardous food that measured in the temperature danger zone located in the 2 door low boy refrigerator (raw chicken skewers 67F and tofu 54F) and in the food prep cold hold unit with produce (fried tofu 57F). Per PIC, the food was recently prepared. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize preparation time. [COS] PIC will monitor PHFs to ensure they cool down to 41F or below.