ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Two containers of milk held in the food prep unit measured at 53 - 56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Per employee, the milk was placed in the unit within the last hour and will be subject to time where it will be discarded if not used by 5 PM.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Drain lines from equipment extends in the floor sinks. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
- K06: Adequate handwash facilities supplied, accessible
Multiple handwash sinks in the kitchen was partially obstructed. The handwash sink located near by warewashing was obstructed by mop stored in front of the sink and equipment around the basin. The handwash sink located by the cook tops was obstructed by trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to easily wash their hands when required.
- K40: Wiping cloths: properly used, stored
Wiping towels were observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).