ROUTINE INSPECTION
Ensure all employee food handler cards are stored together at the facility in once place for review.
7 reported violations
- K19: Consumer advisory for raw or undercooked foods
The menu offers raw/undercooked animal products, but no consumer advisory was available. [CA] When offering raw/undercooked animal products, the menu must have a Consumer Advisory consisting of BOTH of the following: 1) A clear indication on the menu as to WHICH items contain raw/undercooked animal products. 2) The statement: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
- K24: Person in charge present and performing duties
A designated person in charge was not present during the inspection. [CA] A designated person in charge must be present at the facility during operating hours.
- K14: Food contact surfaces clean, sanitized
Observed pink and brown mold-like substance on white baffle inside the ice machine. Ice was not in direct contact with the substance. [CA] Keep the ice machine clean.
- K07: Proper hot and cold holding temperaturesCritical
In the right prep unit, inside a prep insert: measured internal temperature of raw shell eggs to be 52F. Eggs were observed to be overstacked, and the lid of the prep unit was open. Employee stated the lid had been open since 11:00 today (less than 1 hour prior). Note: other potentially hazardous foods in the unit measured at 41F and below. [CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. Do not overstack food items in the prep inserts, and keep lid closed. [SA] Lid was closed and any overstacked eggs shall be moved to a different refrigerator.
- K06: Adequate handwash facilities supplied, accessible
At the rear handwash sink: - Observed the paper towel dispenser was empty - Observed a tall rolling shelf was obstructing the sink Note: another stocked sink was located nearby. [CA] Keep paper towel dispenser stocked at all times, and do not obstruct handwash sinks. Handwash sinks must be made available to make handwashing not only possible, but likely.
- K34: Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips and ensure they are readily available to employees.
- K39: Thermometers provided, accurate
A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer and ensure it is readily available to employees.