ROUTINE INSPECTION
Notes: - This is the first routine inspection after plan check approval.
5 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
1. There are gaps around pipes of the handwash sink at the front of house and at the prep sink. 2. There is a ceiling tile uninstalled in the back of house area. 3. There is a gap under the HVAC access area. 4. There is a missing vent cover near the three compartment sink. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal holes and gaps in the finishes.
- K27: Food separated and protected
Facility is storing containers on top of prep cooler cooler inserts holding food. [CA] All food shall be separated and protected from cross-contamination.
- K14: Food contact surfaces clean, sanitized
Quaternary ammonia based sanitizer solution at the three compartment sink measured at 100 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Facility switched to tablet quaternary ammonia sanitizer as the liquid dispensing system was measuring too low.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Indirect waste pipes from the ice machine and handwash station lack an approved air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
- K07: Proper hot and cold holding temperaturesCritical
1. Bean burger patty measured between 80-90F in a deep 1/3 hotel pan insert. Per staff, they heated up and put back to cool down with the other cold patties. Other patties ranged between 45-55F. Per staff it had been about 15 minutes. 2. Vegan chicken patty measured between 100-130F while held out of temperature control under one of the unvented ovens. Per staff they had been cooked around 10 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to place items on Time as a Public Health Control. Discussed TPHC use for these items. TPHC guidelines provided.