PassLatest Jun 1, 2026
89/100ROUTINE INSPECTION
2 reported violations
- K14: Food contact surfaces clean, sanitized
At the 3-compartment sink, observed employee dipping dishes into sanitizer solution and not making adequate contact time before drying. [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.
- K07: Proper hot and cold holding temperaturesCritical
In the steam table, measured cream cheese rangoons from 118-135F. Per employee, food was cooked and placed into the steam table 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC elected to voluntarily discard the rangoons at the time of inspection.