ROUTINE INSPECTION
7 reported violations
- K06: Adequate handwash facilities supplied, accessibleCritical
Only hand wash station within the dinning room area is blocked and missing paper towels at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, fully stocked, and accessible at all times. [COS] All items were removed away from hand wash and paper towels were added into dispenser.
- K21: Hot and cold water available
Hot water at the 3-compartment sink was measured at 115*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). Recommend adjusting water heater properly.
- K45: Floor, walls, ceilings: built,maintained, clean
Damaged floor tiles and wall tiles noted around the 3-Compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal belongings (tents/medication) noted within the walk in that is no longer in use; however, it is being used for food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
- K05: Hands clean, properly washed; gloves used properly
Employee was on cell phone and did not wash hands before starting food prep. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [SA] Specialist instructed employee to wash hands properly before going back to the kitchen area to prep food.
- K38: Adequate ventilation/lighting; designated areas, use
Hood filters have a lot of dust build up on them at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
- K09: Proper cooling methods
Cooked beef was placed into a container and placed directly into the prep table. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Ice bath was created for the beef and moved out of the prep table. Cooling down properly.