ROUTINE INSPECTION
Routine inspection was conducted on site and report was written off site. An exit interview was conducted with the operator to address the inspection findings. The OIR was issued to e-mail address that was verified onsite. Joint inspection conducted with P. Lagana, REHS.
3 reported violations
- K21: Hot and cold water available
Measured maximum water temperature at three compartment sink at 115F after running for several minutes. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K36: Equipment, utensils, linens: Proper storage and use
Observed multi-use utensils stored in standing water at 63F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
- K27: Food separated and protected
Observed approximately 12 pre-poured uncovered beverages set at the bar counter. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.