ROUTINE INSPECTION
3 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Facility is lacking quaternary ammonium test strips. [CA] Provide test strips to adequately measure the sanitizer concentration used during manual warewashing.
- K21: Hot and cold water available
1) Water measured 77F at hand wash station in back room. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2) At the preparation sink and 3 composition sink, water measured 102F. Water measured 86F at janitorial sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K01: Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety manager certificates are readily available for review at all times.