ROUTINE INSPECTION
The risk category is currently set at 2. The kitchen cools food and reheats several food items so it should be changed to a risk category 3.
9 reported violations
- K21: Hot and cold water available
A kitchen hand sink hot water did not read above 89 degrees F hot water. [CA] The hot water must be able to reach 100 degrees F. This is the hand sink that leaks and puddles in front of the sink. Use the properly working hand washing sinks until this one can be repaired.
- K36: Equipment, utensils, linens: Proper storage and use
Observed clean utensils stored in plastic bins that are soiled with small debris and food particles. [CA] Wash and sanitize the containers and utensils and keep the clean utensils in clean containers.
- K07: Proper hot and cold holding temperaturesCritical
Observed the cottage cheese, salmon, chicken, and potato salad at 58, 59, 60, and 58 degrees F. [CA] The PHF must be kept at 41 degrees F and below. If TPHC will be used then provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24 hour period. [COS] The kitchen supervisor chose to discard the PHFs.
- K06: Adequate handwash facilities supplied, accessible
The hand sink was blocked with a garbage bin. [CA] Keep the hand sink unblocked and easily accessible. [COS] The garbage was placed somewhere else
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The dish washing sink is leaking. [CA] Repair the leaking plumbing at the hand sink.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The table under the beverage machines is soiled. [CA] clean and sanitize the tables.
- K39: Thermometers provided, accurate
Th pull out drawers on the far right end at the cook line does not have a thermometer. [CA] Provide a thermometer in the unit.
- K23: No rodents, insects, birds, or animals
In the beverage service area there are insect glue boards under the beverage equipment that are smashed and full of insects. [CA] Discard the glue boards that are full of insects and clean and sanitize the area.
- K45: Floor, walls, ceilings: built,maintained, clean
The small utensil and equipment storage room floor is soiled and has accumulated debris. [CA] Clean the storage room floor.