ROUTINE INSPECTION
NOTE: Facility does not have 6 full time employees. Facility is only open M-F 9:00AM - 3:00PM (6 hours) with up to 4 employees at any given time. Facility shall have permit downgraded to FP10 to reflect number of full time employee.
3 reported violations
- K14: Food contact surfaces clean, sanitized
Quat ammonia measured to be 100ppm in 3-comp sink. Observed some containers soaking in 3-comp sink. [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. [COS] Sanitizer compartment was drained and refilled with 200ppm quat ammonia.
- K07: Proper hot and cold holding temperatures
Salad prep cooler measured to have: -Crumbled cheese at 44F -cut tomatoes at 43F -Diced chicken at 44F Per operator salad prep cooler was restocked at 1:00PM (about 1.5 hours prior). [CA] Maintain PHFs at 41F or lower. [COS] All food in cooler was placed back into walk in cooler. Per operator technician shall be contacted to repair cooler and all food in prep cooler shall be stored on ice tomorrow. Ensure ice baths contain ice AND water with water level submerging sides of containers.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Broken prep cooler observed at end of service line. [CA] Repair cooler and maintain in operational condition. If cooler is not needed, remove from facility to minimize clutter.