ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Observed raw shelled eggs stored on top of preparation unit in front preparation area. Per PIC, they had been out for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs placed back into walk in fridge.
- K14: Food contact surfaces clean, sanitized
Observed employee cleaning dishes. Employee rinsed equipment in sanitizer and placed out to dry. [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.
- K36: Equipment, utensils, linens: Proper storage and use
Cups used as scoops in bulk sugar and flour/corn starch containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K01: Demonstration of knowledge; food safety certification
Food handler card was not available for an employee in the kitchen. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.