K06: Adequate handwash facilities supplied, accessibleCritical1. Found soap dispenser inoperable at the ONLY hand wash station in back prep area. [CA] Ensure soap dispenser is operational at all times. [COS] Operator directed to change battery of soap dispenser and/or provide a soap bottle.
2. Found both cold/hot water valve off at the hand wash station in back prep area. Employees are aware that water valves are off, however no sign indicate hand wash station inoperable. [CA] Ensure both cold/hot water valve is on at all times. [SA] Operator demonstrated that cold/hot water valve is functional, however due to a leak, water valves were off. Operator directed to post a sign telling employees to temporary use warewash station to wash hands until repairs are made to hand wash station.
K23: No rodents, insects, birds, or animalsFound a few flies near sandwich prep units. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
K07: Proper hot and cold holding temperaturesCriticalMajor: Measured container of diced chicken holding at 60F on counter top. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to refrigeration unit.
Minor: Measured the following PHFs holding between 45F - 46F in 3 door cold top (left) for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
K41: Plumbing approved, installed, in good repair; proper backflow devices1. Found cold/hot water valve off at hand wash station at back prep station.
2. Found cold water valve at 1-compartment sink.
[CA] Ensure cold/hot water valve is turned on during hours of operation.
K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofingFound one loose CO2 tank in front of walk-in-cooler. [CA] Secure CO2 tank to rigid structures to prevent any accidental discharge.