ROUTINE INSPECTION
6 reported violations
- K21: Hot and cold water available
Water at 2 hand sinks measured between 115F-120F. [CA] Maintain a minimum of 100F-108F for automatic combination faucets. [COS] Water temperature was adjusted to read 100-108F.
- K14: Food contact surfaces clean, sanitizedCritical
Measured dish plate thermometer at 158F for high temp dish unit. Observed employees using dish washer during inspection. [CA] Maintain dish plate thermometer at a minimum of 160F plate/utensil temperature. Reviewed records and no recording of thermolabel was observed for today and a few days prior. Check unit daily to ensure proper dish plate temperature.
- K39: Thermometers provided, accurate
Lack of thermometer for unit that hold plant based milk at buffet area. [CA] Provide thermometer.
- K07: Proper hot and cold holding temperaturesCritical
Measured roasted potatoes and egg plant in warmer between 120F-130F. [CA] Maintain hot food 135F and above. Reheat food to 165F for hot holding and maintain at 135F. [COS]
- K09: Proper cooling methods
Measured a container of covered cauliflower cooling in walk in, more than 2 inches deep. [CA] Cool food quickly by leaving uncovered in shallow pans, not exceeding 2 inches for solid food. [COS].
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of walk in measured at 47F. [CA] Maintain unit in good repair to ensure potentially hazardous food is held 41F and below. Chef notified maintenance for service repair. Upright warmer located closest to beverage station measured at 165F on the digital display, however nfrared thermometer measured at 145-150F. [CA] Ensure unit maintains food 135F and above. Provide additional thermometer and locate inside to measure temperature.