ROUTINE INSPECTION
*** Facility to contact district specialist with picture evidence of sanitizer on-site by 3/5/2026. Facility does not conduct any active food preparation or business on-site. No evidence of business observed inside or outside of the facility. Per PIC, facility does not have any plans to conduct food business. PIC confirmed that the facility will keep the permit active regardless. Translation services provided by B. Israni during inspection.
5 reported violations
- K01: Demonstration of knowledge; food safety certification
Facility lacks Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K06: Adequate handwash facilities supplied, accessible
Observed lack of soap and single use towels at the handwash sink in the kitchen. Nearby handwash sink in the bathroom is fully stocked and available for use. [CA] Handwash stations shall be fully stocked and accessible at all times.
- K14: Food contact surfaces clean, sanitizedCritical
Facility lacks sanitizer on-site for warewashing. [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. [SA] Facility is not currently conducting any active food preparation or business. Facility to contact district inspector with picture evidence of sanitizer on-site by 3/5/2026.
- K21: Hot and cold water available
Measured the maximum water temperature at the preparation and the 3-compartment sink at 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility.
- K39: Thermometers provided, accurate
1) Facility lacks probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Observed refrigeration units are missing internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.