ROUTINE INSPECTION
Met with Daniel A. and Jose on site to discuss 2 cold buffet salad bar units and 1 hot buffet unit. Per Daniel, these units were installed/approved pre-pandemic but were not in use but was recently installed during the fall quarter. Office review will be conducted to verify plans.
5 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The digital thermometer display for cold buffet unit read at 42F.[CA] Potentially hazardous food shall be maintained 41F and below.
- K21: Hot and cold water available
Measured water temperature at hand sink next to back door at 67F. [CA] Ensure water temperature is between 100-108F for automatic combination faucets.
- K06: Adequate handwash facilities supplied, accessible
Observed corner hand sink near front kitchen entrance was obstructed and paper towel dispenser found empty. [CA] Relocate tall shelf to ensure hand sink is accessible, keep dispenser stocked at all times. Note- an additional hand sink is 10-15 ft away.
- K07: Proper hot and cold holding temperaturesCritical
Measured orzo salad, shredded chicken, cheese, watermelon salad, macaroni salad at the salad bar/buffet station between 50-56F. [CA] Maintain potentially hazardous food 41F and below. [COS] All cold items time marked to be discarded after 4 hours (2pm) TPHC (time as a public health control discussed, provided handout).
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths on prep counter. [CA] Store wiping cloths in sanitizer bucket between uses.