ROUTINE INSPECTION
6 reported violations
- K04: Proper eating, tasting, drinking, tobacco use
Employee eating lunch in the kitchen [CA] NO eating is allowed in the kitchen - Employee took his lunch to the dining area
- K21: Hot and cold water available
Three-compartment sink hot water 113F [CA] Maintain hot water at 120F or warmer
- K05: Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K06: Adequate handwash facilities supplied, accessibleCritical
No paper towel in the men's room dispenser [CA] Keep all dispensers supplied - Corrected
- K34: Warewash facilities: installed/maintained; test strips
Lack chlorine test strip [CA] Provide a chlorine test strip and check levels daily
- K41: Plumbing approved, installed, in good repair; proper backflow devices
One of the kitchen hand sinks hot water knob is loose [CA] Fix the hot water knob