ROUTINE INSPECTION
3 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Fried chicken wings, boneless wings and fried chicken measured in the temperature danger zone. Per PIC, the chicken was cooked two hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food held for hot holding in unit will be held for four hours and then discarded if not used until unit is repaired.
- K21: Hot and cold water available
Warm water in women's restroom measured 96F after allowing the water to run for several minutes. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Hot holding unit is not maintaining PHF at 135F or above. [CA] Repair/replace hot holding unit so that the temperature of the PHF is maintained at 135F or above.