ROUTINE INSPECTION
Provide pest control report to district specialist at the email address provided.
7 reported violations
- K47: Signs posted; last inspection report available
Health permit is not posted in the facility. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed food and other debris on floor in meat prep area. [CA] Clean the floors and maintain in good condition.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
*Repeat violation Observed cardboards used as shelf liners. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
- K23: No rodents, insects, birds, or animals
*Repeat violation Observed multiple flies near produce area and meat prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K40: Wiping cloths: properly used, stored
Sanitizer measured at more than 100 ppm in sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K01: Demonstration of knowledge; food safety certification
Lack of food manager certificate and food handler card. [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. 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.
- K14: Food contact surfaces clean, sanitizedCritical
Observed employee missing sanitizing step while washes utensils. [CA] 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). [COS] Employee sanitized the dishes.