ROUTINE INSPECTION
*NOTE* - Provided the following decals to facility: Hot/cold holding and sanitize (wash, rinse, sanitize)
3 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Facility has a flat grill and small deep fryer that is not under the hood system. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. REPEAT VIOLATION. Failure to comply may result in enforcement action. If equipment is not removed by next inspection it will be impounded.
- K14: Food contact surfaces clean, sanitized
Raw burger patty is on top of clean dishes within the 3-Compartment sink. [CA] Discontinue using the 3-Compartment sink as a prep sink and use prep sink on site properly. [SA] Dishes that came in contact with the patties were re-washed.
- K07: Proper hot and cold holding temperatures
Pooled eggs within ice bath were measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend adding more ice throughout the day to ice bath. [SA] More ice was added to the ice bath.