ROUTINE INSPECTION
Joint inspection and report written by Hayley Mentz
7 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
1. Prep-sink had no air gap leading into the floor sink. 2. Ice machine drain line placed directly into floor sink with no air gap. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
- K23: No rodents, insects, birds, or animals
Accumulation of fruit flies in the storage area near bananas and up near prep-line. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K34: Warewash facilities: installed/maintained; test strips
1. Only one stopper available for 3-comp sink.[CA] Plugs/stoppers shall be available to fill up all compartments of the warewashing sink. 2. Dishes were stacked too high out of soapy water for soaking. [CA] Make sure to fully immerse dishes for proper washing and sanitizing.
- K36: Equipment, utensils, linens: Proper storage and use
Scoop handle was stored touching the cut strawberries at the prep line. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K30: Food storage: food storage containers identified
Food stored on the floor in walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K21: Hot and cold water available
Hot water in bathroom sink measured at 75F [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K07: Proper hot and cold holding temperatures
Cut strawberries, mangoes and blueberries measured at 50F at prep-line in cold-holding unit for one hour. [CA] PHFs shall be held at 41°F or below [SA] Adjusted the temperature setting on unit to lower PHF temperature.