ROUTINE INSPECTION
4 reported violations
- K06: Adequate handwash facilities supplied, accessible
Hand wash at dishstation was obstructed by stored items and rolling cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K36: Equipment, utensils, linens: Proper storage and use
Scoops in bulk containers lack handles.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Large pressurized tank is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Open employee beverage found with condiments. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
- K07: Proper hot and cold holding temperaturesCritical
Major violation - Raw eggs, cooked tofu held at preparation table, measured >41F,<135F.[CA] PHFs shall be held at 41°F or below or at 135°F or above. [CA] Raw eggs placed on ice bath. Tofu moved to under counter refrigerator for rapid cooling. MInor violation - Cooked chicken, Tofu and curry held at steam table measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] steam table adjusted