ROUTINE INSPECTION
4 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Lack of thermolabels for the high temp dishwasher. [CA] Provide thermolabels or irreversible temperature measuring device for the high temp dish washer. [CA] Provide required testing devices to ensure utensil temperature reaches 160F final rinse. www. paperthermometer.com
- K06: Adequate handwash facilities supplied, accessible
Mops and brooms are obstructing the back hand sink. [CA] Keep hand sinks accessible at all times. Relocate brooms/mops at the mop sink or in another area.
- K07: Proper hot and cold holding temperaturesCritical
Measured sandwich wraps at 52F in back reach in. Food items were recently delivered. [CA] Maintain potentially hazardous food 41F and below. Ensure potentially hazardous food is stored in units as soon as it is delivered.
- K01: Demonstration of knowledge; food safety certification
Unable to locate food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Keep cards on site for review.