ROUTINE INSPECTION
Discussed induction cook tops with manager.
4 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Oven is stored partially outside of the ventilation hood. [CA] There shall be a minimum of a 6 inch overhang of the ventilation hood over cooking equipment.
- K40: Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K07: Proper hot and cold holding temperatures
Shawarma on the steam table is measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or below 41F.
- K31: Consumer self service does prevent contamination
Single-use utensils placed out for consumer self-service are stored with the part that contacts food facing upwards and exposed. [CA] Utensils placed out for self-service shall be protected from consumer contamination. Stored with the part of the utensil that contacts food facing downwards or covered to protect from contamination.