ROUTINE INSPECTION
5 reported violations
- K06: Adequate handwash facilities supplied, accessible
Soap dispenser unable to dispense soap at hand sink next to fryer. [CA] Keep dispenser in good repair. [COS] Soap in another container was provided.
- K07: Proper hot and cold holding temperaturesCritical
Measured top layers of falafel in container at prep unit (top portion) between 48-50F. Measured top layers of containers of taziki at 50F. [CA] Maintain potentially hazardous food 41F and below. Provide covers for food and fill containers half way. [COS] Food was transferred to bottom of unit to cool down and temperature of unit was decreased to 33F (initially at 35F).
- K09: Proper cooling methods
Measured cooked mushrooms at 86F in a covered container cooling in drawer unit below cook line. Mushrooms were cooked on grill 1-2 hours ago and kept in drawer. [CA] Cool food uncovered in reach in unit or ice bath prior to placing in drawer unit. Cool food from 135F-70F in 4 hours.
- K30: Food storage: food storage containers identified
Observed containers/box of food stored on floor in walk in. [CA] Store food 6 inches off of floor on dunnage racks or shelving.
- K27: Food separated and protected
Observed raw chicken and raw eggs stored above ready to eat food (produce) in walk in cooler. [CA] Store raw animal proteins below ready to eat food.