ROUTINE INSPECTION
7 reported violations
- K27: Food separated and protected
Raw chicken above raw beef patties in refrigerator. [CA] Store raw beef below or next to chicken. [COS]
- K07: Proper hot and cold holding temperaturesCritical
Measured yogurt at 50F. [CA] Maintain potentially hazardous food 41F and below. [COS] Food was discarded in trash.
- K09: Proper cooling methods
Observed grilled peppers and tocino bacon at 60F cooling in a covered container. [CA] Cool food rapidly by leaving uncovered until it reaches 41F. [COS]
- K40: Wiping cloths: properly used, stored
Wiping cloth bucket measured at 0 ppm quat ammonium. [CA] Maintain 200 ppm minimum quat ammonium.
- K06: Adequate handwash facilities supplied, accessible
Hand sink water was turned off due to a leak. [CA] Ensure hand sink is operable at all times. Repair the leak by 3/30/26. [COS] Water at hand sink was turned back on and a bucket was used to catch the drips of water.
- K39: Thermometers provided, accurate
Lack of thermometers at drawer prep unit across from ice machine and beverage unit behind register. [CA] Provide thermometers [COS]
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of refrigerator at 47F. [CA] Maintain unit 41F and below to hold potentially hazardous food. Recommend for unit to be between 32-35F. Repair unit by 3/30/36.