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.
2 reported violations
- K05: Hands clean, properly washed; gloves used properly
Employee used mouth to don gloves. [CA] Keep hands and gloves clean. After touching mouth or face employee must wash hands with soap and warm water prior to donning new gloves. [CA] Employee removed gloves; washed hands; and donned new gloves.
- K07: Proper hot and cold holding temperaturesCritical
Nacho cheese stored in dispenser in back of kitchen measured to be 77F. [CA] Keep PHFs at 135F and above for hot holding. [COS] Per employee cheese has only been in dispenser for about 30 minutes. Cheese was reheated in steamer to 165F and placed in hot box. Hot box measured to have PHFs over 135F (see measured observations).