ROUTINE INSPECTION
The following subjects were discussed with owner: - The modification of existing equipment. Owner states that there are plans to remodel the facility by relocating the kitchen and prep area to expand the dining. Changes and modifications to the prep space, cooking space, or equipment will require submittal to this department's Plan Check for review and approval prior to beginning any work. Additional information can be located online at www.Ehinfo.org. - No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold. - Maintain adequate lighting in areas of food prep and food storage. Per PIC, the building had a leak issue the previous week that affected the lighting, and operator is in the process of repairs.
4 reported violations
- K27: Food separated and protected
Inside the walk-in cooler, observed cases of raw shell eggs stored above ready-to-eat foods. [CA] Store raw foods separately or below ready-to-eat foods to prevent cross-contamination.
- K23: No rodents, insects, birds, or animals
Small flies observed around the handwash sink located behind the front counter. [CA] Food facility shall be kept free of flies and fly activity.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
A household reach-in freezer is observed purchased and in use in the prep area. [CA] Use only equipment approved for commercial use and are NSF certified or equivalent.
- K14: Food contact surfaces clean, sanitized
Chlorine sanitizer at the three compartment sink is measured at 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee, diluted the sanitizer concentration by adding more water until it measured at 100 ppm.