ROUTINE INSPECTION
Joint inspection and report written by Hayley Mentz
10 reported violations
- K27: Food separated and protected
1. Raw meats stored above ready to eat foods and vegetables in the walk-in cooler.[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Food stored under 2-comp prep sink. [CA] All food shall be separated and protected from possible contamination.
- K31: Consumer self service does prevent contamination
Buffet line had items not under a sneeze guard. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
- K36: Equipment, utensils, linens: Proper storage and use
1. Bulk containers had scoops without handles stored inside ingredients. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K14: Food contact surfaces clean, sanitized
Several dirty knives stored on magnets above prep table. [CA] Clean and sanitize knives in-between use or at least every 4 hours.
- K33: Nonfood contact surfaces clean
1. Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. 2. Food debris and grease build-up on upright freezers and fridges. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K38: Adequate ventilation/lighting; designated areas, use
No light covers over cook-line. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
- K05: Hands clean, properly washed; gloves used properly
Employees washed hands with gloves on and washed hands without soap. [CA] Remove gloves between tasks AND properly wash hands with soap, warm water and dry using single use paper towels as required.
- K30: Food storage: food storage containers identified
1. Food stored on floor in walk-in cooler and in dry storage areas. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. A bulk food container with no lid in dry storage. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
- K01: Demonstration of knowledge; food safety certification
No Food Handler Cards or Food Safety Certificate available during time of inspection. [CA] 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. 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.
- K07: Proper hot and cold holding temperaturesCritical
Raw shelled eggs sitting out on counter measured at 68F. [CA] PHFs shall be held at 41°F. [COS] Eggs were placed into refrigeration.