ROUTINE INSPECTION
Observed facility is currently conducting non-prepackaged food preparation including preparing hard-boiled eggs from raw on an induction cooker and reheating frozen soup inside a soup well. Under the current permit category, facility is only approved for sale of prepackaged goods and is not approved for conducting on-site food preparation. Facility shall discontinue cooking of hard-boiled eggs and soup. (Facility lacks a dedicated ventilation hood for cooking.) Contact district specialist (kathy.vo@deh.sccgov.org) to discuss means of compliance. The permit category will be adjusted upon review. * Discussed that frozen soup must be able to reach an internal temperature of 165F within 2 hours. * Facility roasts coffee on-site and lacks a dedicated ventilation hood. Per PIC, facility has had coffee roaster since initial opening. Permit condition for equipment to be added upon review.
6 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed facility front and back door are kept propped open. [CA] Keep facility doors closed to prevent pest entrance and harborage.
- K01: Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
- K07: Proper hot and cold holding temperaturesCritical
At the self-service counter, measured half & half in container at 68F. Per PIC, container was refilled less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC changed out the container of half & half. Ensure that container is able to keep foods at 41F or below.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of induction cooker in the kitchen without a ventilation hood. Per PIC, eggs are cooked on the induction cooker. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Approval for the induction cooker and exemption from mechanical ventilation must be approved by this Department.
- K23: No rodents, insects, birds, or animals
Observed numerous flies near the front entrance and a few inside the kitchen area. [CA] The premises of a food facility shall be maintained free of vermin and other non-disease carrying insects.
- K27: Food separated and protected
Observed toaster stored adjacent to the handwash sink and directly under the paper towel dispenser. [CA] Food and food contact surfaces shall be stored away from the handwash sink to prevent splash contamination.