ROUTINE INSPECTION
Breakfast is served Monday - Friday 6:30 AM to 9:30 AM; Saturday and Sunday at 7:00 AM to 10:00 AM
5 reported violations
- K01: Demonstration of knowledge; food safety certification
Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times
- K30: Food storage: food storage containers identified
Open bags of cereal stored within the cabinet near beverage dispenser at service line. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
- K34: Warewash facilities: installed/maintained; test strips
Facility has a high temperature dish machine but does not have a method for measuring dish surface temperature. [CA]: Provide a method for measuring the dish surface temperature. Dish surface temperature must measure at least 160F at all times.
- K45: Floor, walls, ceilings: built,maintained, clean
Large gap/hole on FRP wall underneath prep sink area. [CA]: Repair wall and maintain in good condition.
- K06: Adequate handwash facilities supplied, accessibleCritical
1. The only hand sink station was blocked by several equipment stored in the basin. [CA]: Hand sink stations must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing. [COS]: All equipment were removed from the hand sink basin. 2. The only hand sink station did not have single use towels. [CA]: All hand sink stations shall be equipped with hand soap and single use towels at all times. [COS]: Employee provided single use towels within the dispenser.