ROUTINE INSPECTION
6 reported violations
- K21: Hot and cold water available
Measured the hot water supply at a maximum of 113.5 F from all sinks within the facility. [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.
- K06: Adequate handwash facilities supplied, accessible
The hand wash sink at the warewashing area lacks a soap and paper towel supply. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
- K13: Food in good condition, safe, unadulterated
Dented cans stored on the rack at the storage room. [CA] Cans shall be free of dents on their rims and seems.
- K14: Food contact surfaces clean, sanitized
Measured the final sanitizing rinse from the high temperature ware washing machine at a maximum of 150 F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
- K09: Proper cooling methods
Cooked chicken wings measured at 83 F within a deep covered container in the prep fridge. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Chicken wings placed on a sheet pan within the walk in refrigerator.
- K07: Proper hot and cold holding temperatures
Measured dressings at 46 F and cheese at 45 F within double staked containers at the cook line prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue practice of double stacking pans within the top portion of the prep fridge. [COS] Items placed on ice to be cooled to and held at 41 F or below.