ROUTINE INSPECTION
5 reported violations
- K26: Approved thawing methods used; frozen food
Observed raw beef thawing on a cooling rack. [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.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed concrete flooring in kitchen; floor appeared to be in disrepair. [CA] Replace flooring with approved materials within one year.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloth stored directly on food prep surface (cutting board). [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Missing handle on food prep cold hold unit. [CA] Replace handle on food prep cold hold unit.
- K07: Proper hot and cold holding temperaturesCritical
Observed potentially hazardous food that measured in the temperature danger zone located in the larger food prep cold hold unit across from the cookline (tomatoes 52F). Per employee, the tomatoes were prepped and loaded into the unit in the morning. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace unit if necessary. [COS] PIC had staff voluntarily discard the compromised PHFs.