ROUTINE INSPECTION
4 reported violations
- K39: Thermometers provided, accurate
Walk in coolers are lacking hanging thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
- K21: Hot and cold water available
1) Water temperature at the 3 comp sink(meat) measured 110F. 2) Water temperature at the prep sink(meat) measured 116F. 3) Water temperature at the produce prep sink measured 105F. 4) Water temperature at the janitorial sink measured 105F. [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. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
- K06: Adequate handwash facilities supplied, accessible
Inoperable hand wash sink observed in produce prep area. No employees working in area during inspection. [CA] Repair hand wash sink and maintain in good condition.
- K45: Floor, walls, ceilings: built,maintained, clean
Accumulation of dust observed on walls, ceiling, and fan guards in produce walk in cooler. [CA] Routinely clean and sanitize walk in cooler to prevent buildup.