ROUTINE INSPECTION
- Complaint investigation was conducted concurrently with routine inspection.
6 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Three-burner stove used to fry items maintained outside of the ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Relocate burner to under ventilation hood.
- K23: No rodents, insects, birds, or animals
3+ drain flies observed inside the small preparation room across from the three-compartment sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K07: Proper hot and cold holding temperatures
Raw shelled eggs maintained inside the three-door upright refrigerator measured at 47F. Ambient temperature of the refrigerator measured at 48F. [CA] Cold PHFs shall be held at 41°F or below, with the exception of raw shelled eggs and unopened pasteurized dairy products at 45F or below. [COS] Eggs were relocated into the walk-in refrigerator.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the three-door upright refrigerator measured at 48F via IR. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K08: Time as a public health control; procedures & recordsCritical
Numerous prepackaged PHF meals and various fried goods subjected to time as a public health control lacked labels. Employee stated that items were brought out at 12:00 PM and will be discarded or kept for personal use after 4 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee provided time labels.
- K01: Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. One employee's food handler card is expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.