ROUTINE INSPECTION
4 reported violations
- K40: Wiping cloths: properly used, stored
Observed many wiping cloths that were not in use on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K27: Food separated and protected
1. Observed trays of frozen food in the walk in freezer that were not covered. [CA] Cover food in freezer to prevent contamination. 2. Observed raw chicken and pork stored next to squash in walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K07: Proper hot and cold holding temperaturesCritical
Shrimp on counter measured 60F, pork on counter measured 55F and fried chicken in hot holding measured 109F. Per PIC, all items had been removed from temperature control 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed back into refrigeration to cool back down.
- K36: Equipment, utensils, linens: Proper storage and use
1. Observed single use items (i.e. vinegar bottles) reused to store other food items. Also observed grocery bags to store food in walk in fridge. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 2. Observed handles of scoops in contact with bulk food items. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.