ROUTINE INSPECTION
5 reported violations
- K40: Wiping cloths: properly used, stored
Soiled wiping cloths noted on prep table. [CA] Store wiping cloth in sanitizer bucket in between uses.
- K14: Food contact surfaces clean, sanitized
Observed wet stacking of food containers on equipment shelf. [CA] Allow food containers to air dry prior to stacking.
- K21: Hot and cold water available
Hot water at 3 comp sink measured at 103F from the faucet. [CA] Maintain a minimum of 120F water.
- K07: Proper hot and cold holding temperatures
Measured fried chicken in steel container at 75F, placed in container from fryer 2 hours ago. Chicken in refried per customer order. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Note- you may use time as a public health control and discard after 4 hours from the time it was removed from the fryer. [COS] Chicken container was time marked and shall be discarded by 4p. TPHC hand out provided.
- K27: Food separated and protected
Raw chicken above raw pork in walk in cooler. [CA] Store raw chicken below raw pork. [COS]