ROUTINE INSPECTION
6 reported violations
- K06: Adequate handwash facilities supplied, accessible
Observed the blender for the front service area stored in the basin of the hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. *Note: Approved warewashing locations and frequency requirements were discussed at this time.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed the drain lines of the espresso machine to be placed below the rim of the floor sink. [CA] Maintain an air gap at least twice the diameter of the waste water discharge line and may not be less than one inch from the flood level rim of the plumbing fixture. [COS] Lines affixed above the floor sink at this time
- K09: Proper cooling methods
- K33: Nonfood contact surfaces clean
Observed an accumulation of grime on interior surfaces of the ice machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K14: Food contact surfaces clean, sanitized
1. Measured the sanitizer concentration at the low temperature dish machine at 25 ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Autochlor was contacted and replaced the sanitizer supply bottle at the time of inspection to provide 50 ppm chlorine in the final rinse. 2. Observed a food employee towel drying bowls after being removed from the low temperature dish machine. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
- K05: Hands clean, properly washed; gloves used properly
Observed latex gloves being used at the back preparation area. [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.