ROUTINE INSPECTION
3 reported violations
- K21: Hot and cold water available
Observed a low cold water flow from the hand wash sink next to the grill at the cook line. A low hot water flow from the hand wash sinks within the mens restroom. [CA] increase cold and hot water flows. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
- K30: Food storage: food storage containers identified
Boxes of single use food containers stored on the floor of the dry storage room. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination. Observed an open bulk bag of flour stored on the kitchen dry storage rack. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
- K07: Proper hot and cold holding temperatures
Measured spread sauce at 47 F within the left side two door refrigerator at the self service area. PIC stated that the sauce was placed within the unit at 9 am. Ambient temperature of the unit measured at 47 F to 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue use of the unit to hold PHF's until it can maintain 41 F or below. [COS] Sauce time marked and placed on TPHC to serve for the remainder of the lunch service.