ROUTINE INSPECTION
9 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
At time of inspection, the back door of the facility is kept opened. [CA] Keep doors that connect outside the facility closed when not in use to prevent the entrance of vermin.
- K05: Hands clean, properly washed; gloves used properly
Employees observed putting on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
- K36: Equipment, utensils, linens: Proper storage and use
1) Knives are stored with it's blade inside crevice between prep table and the back wall. [CA] Utensils shall be properly stored where the food contact surface is protected or in a clean location where it would not be contaminated. 2) Multiple pressurized cylinders (by ice machine, at bar, by soda machine) are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.
- K07: Proper hot and cold holding temperaturesCritical
Potentially hazardous foods measured at improper holding temperatures. Chicken wings by the cook line measured at 61F; cut tomatoes by the kitchen entrance is measured at 54F; tripe and fish calls inside food prep unit insert is measured at 47-50F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] Chicken wings were relocated into the reach-in cooler, ice was used to bring the other items down to proper temperatures.
- K14: Food contact surfaces clean, sanitized
1) Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Soda machine located in the kitchen is not kept clean. [CA] Frequently clean and sanitize parts of the soda machine that contacts food or food contact utensils.
- K34: Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
- K29: Toxic substances properly identified, stored, used
Multiple spray bottles located in the kitchen, near self-service line, and the bar are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
- K26: Approved thawing methods used; frozen food
Observed potentially hazardous foods thawing in standing water inside the basins of the prep sinks. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
- K30: Food storage: food storage containers identified
Containers of food are stored on the floor under shelves inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the ground to protect from contamination and to allow adequate space for ease of frequent cleaning.