ROUTINE INSPECTION
Note: Food safety manager certificate: Major Singh - 7/16/2030
6 reported violations
- K33: Nonfood contact surfaces clean
Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboard to line shelves or cover the floor area.
- K40: Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
- K36: Equipment, utensils, linens: Proper storage and use
Working utensils were stored on an unclean surface. [CA] All reusable utensils must be stored in clean container/surface in between use.
- K30: Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
- K39: Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
- K09: Proper cooling methods