ROUTINE INSPECTION
8 reported violations
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on counter when not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed non functioning refrigerator used to store equipment/items. Observed unused equipment and items stored in the back of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard lining shelves in back preparation area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
- K14: Food contact surfaces clean, sanitized
Observed employee wash dishes and then dip into sanitizer and place out to dry. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
- K21: Hot and cold water availableCritical
Hot water at three compartment measured 79F. Warm water at handwash sink measured 80F. Per PIC, there is something wrong with the hot water heater and they have already called to have someone come out. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Facility is hereby closed for failure to provide hot water.
- K07: Proper hot and cold holding temperaturesCritical
Raw shelled eggs on the counter next to stove measured 51F for less than two hours per PIC, they were placed outside next to the stove when the facility opened. Chicken and rice on counter measured 117F. Per PIC, the rice was cooked less than 2 hours prior. Facility is open for 3 hours, at the end of service, rice is discarded per PIC. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed back into refrigeration unit. Rice will be discarded at the end of service.
- K23: No rodents, insects, birds, or animals
Observed flies in back preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K26: Approved thawing methods used; frozen food
Observed frozen chicken thawing in standing water. [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.