ROUTINE INSPECTION
- Discussed with employee proper manual ware washing. - Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). - 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. - Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
11 reported violations
- K06: Adequate handwash facilities supplied, accessibleCritical
The only hand wash station in the kitchen at time of inspection lacked paper towels and hand soap. The waste drain pipe of the hand station was also disconnected and drains directly onto the floor. Employee stated that the hand wash station is not used. All hands are washed at the two-compartment food preparation sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Kitchen employee provided paper towels, hand soap, and repaired plumbing.
- K23: No rodents, insects, birds, or animals
Large number of ants observed on the outer edges of the three-compartment sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K01: Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.
- K24: Person in charge present and performing duties
Manager and/or person in charge not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
- K45: Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease and food debris observed on floors, especially underneath the cook line. Heavy accumulation of grease observed on walls by cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.
- K38: Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease and dust observed on ventilation hood and ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
- K36: Equipment, utensils, linens: Proper storage and use
Kitchen employee stated that hands, food preparation, and ware washing were all conducted on the two-compartment food preparation sink. Employee also stated that waitresses utilize the three-compartment sink to wash hands. [CA] Utilize sinks for their designated purposes. Hand washing shall be conducted only at the hand wash sink. All ware washing shall be conducted at the three-compartment sink.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the two-door upright refrigerator measured between 47F to 50F via IR. At time of inspection, refrigerator did not container any PHF items. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner. Domestic rice cooker in use. [CA] Once unit fails, make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed mop stored inside mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop rack or other devices shall be made available to hang and store cleaning tools.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K22: Sewage and wastewater properly disposed
Waste drain pipe of the hand wash station observed disconnected and drains directly onto the floor. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Repair plumbing on hand wash sink. [COS] Kitchen employee repaired plumbing.