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 with Jennifer R. and Kaya A.
3 reported violations
- K05: Hands clean, properly washed; gloves used properly
1) Employee touched face and wiped hands on apron without handwashing. [CA] After touching their face employee must wash hands with soap and warm water prior to returning to work. [COS] Employees washed their hands.
- K11: Proper reheating procedures for hot holdingCritical
Brisket measured to be 74F. Per employee brisket was placed in steamer and steamed briefly to thaw and then placed in hot box to be sliced later and then will continue to reheat to 165F. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Fully reheat PHFs prior to returning PHFs into hot holding. [COS] Per operator brisket was removed from steamer 20 minutes prior. Brisket and was immediately sliced and then placed in steamer to bring it up to 165F.
- K04: Proper eating, tasting, drinking, tobacco use
Employee observed eating over the 3-comp sink. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.