ROUTINE INSPECTION
Ensure the final rinse of the high-temperature dish washer is able to be verified at 160F with the facility's thermal stickers. Lunch is served from 11:30am to 1:00pm. Please send any address change requests in writing/email to: mindy.nguyen@deh.sccgov.org
2 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The upright hot holding unit near the front service area was not able to keep potentially hazardous foods at 135F and above. [CA] Repair/adjust unit so that it can keep foods at 135F and above.
- K07: Proper hot and cold holding temperaturesCritical
Inside the upright hot holding unit in the front service area: measured internal temperature of fried tofu and fried squash to be 115F - 125F. PIC stated food had been held for 1 hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be discarded at the end of lunch, before the 4-hour time mark.