ROUTINE INSPECTION
Inspection conducted in conjunction to CO0158302.
4 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Found hand sink at cooks line slow draining. [CA] Ensure sink is free flowing and in good repair.
- K36: Equipment, utensils, linens: Proper storage and use
1. Found small disposable cups used to dispense bulk foods in 2 door cold top at cooks line and food items at cooks line counter top. [CA] Discontinue using disposable cups for multi-use purposes. Use scoops with handles. 2. Found a knife stored between 2 door cold top reach in at cooks line. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
- K07: Proper hot and cold holding temperaturesCritical
Major: Measured the following PHFS holding between 56F - 72F in 2 door cold top/reach in at cooks line for less than 4 hours: sliced cherry tomatos & cooked mushroom. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs and place PHFs under ice. Minor: Measured container of sliced cherry tomatoes holding between 46F - 49F in 2 door cold top (right) at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
- K06: Adequate handwash facilities supplied, accessible
Found hand wash station located in back prep/warewash area blocked by container of bleach and sponges. Note: Another hand wash station located nearby at cooks line accessible. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate products.