ROUTINE INSPECTION
4 reported violations
- K40: Wiping cloths: properly used, stored
Wiping towels are the cook line are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K06: Adequate handwash facilities supplied, accessible
The handwash sink located near the warewashing area did not have single-use paper towels available. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Employee refilled paper towel dispenser. Another handwash sink with paper towels was available within a reasonable distance.
- K36: Equipment, utensils, linens: Proper storage and use
Plastic take-out containers are used as scoops and stored inside bulk food containers in the dry storage room. [CA] Use approved utensils with a handle for bulk foods to prevent cross-contamination when handling.
- K26: Approved thawing methods used; frozen food
Observed raw fish (salmon in drawer cooler, and tuna in walk-in cooler) thawing while still inside reduced oxygen packaging. [CA] Frozen fish shall be removed from reduced oxygen packaging prior to thawing. Instructions were also listed on packaging of product.