ROUTINE INSPECTION
Observed the pickles that are prepared here boibyling the vinegar in the vinegar at room temperature and will also be kept at room temperature for self service. Please provide the SOP for the pickling of these items.
13 reported violations
- K30: Food storage: food storage containers identified
Observed the salt and pepper mix bin not labeled. [CA] Label the bins with the contents.
- K34: Warewash facilities: installed/maintained; test strips
The test strips are expired and reading 0 ppm for the lactic acid. [CA] Replace the strips. Use chlorine sanitation and use the test strips to monitor proper levels.
- K27: Food separated and protected
Observed the raw chicken stored above bacon. [CA] Store poultry below all other foods. [COS] The manager moved them around to correct.
- K36: Equipment, utensils, linens: Proper storage and use
Observed containers with food particles on it for the clean utensils. [CA] Store the clean utensils in washed and sanitized containers. Observed a garbage bag being used for holding the bread. [CA] Discontinue use of the garbage bag for food storage.
- K49: Permits available
The posted permit is expired. [CA] Obtain and post the current permit.
- K29: Toxic substances properly identified, stored, used
Observed machine lubricant stored with food items. [CA] Store this in the chemical storage area. [COS] Manager moved to proper location.
- K01: Demonstration of knowledge; food safety certification
Not all employees have a FSC. [CA] All employees must have a food handlers card.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed the mops not being hung on a rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Pickle bin, and deteriorated cutting board, and spatula. [CA] The utensils and cutting boards must be replaced once deteriorated. Observed cardboard lining shelves. [CA] Discontinue lining shelves with cardboard. Observed milk crates and makeshift tables being used. [CA] Use only approved type equipment.
- K39: Thermometers provided, accurate
Observed missing thermometers in two refrigeration units. [CA] Replace the missing thermometers.
- K05: Hands clean, properly washed; gloves used properly
Observed an employee washing hands with gloves on. [CA] Remove your gloves, wash hands then put on clean gloves.
- K07: Proper hot and cold holding temperatures
The prep unit was tomatoes at 44 degrees F and the onion were at 43 degrees F. [CA] The temperature must be 41 degrees F and below. Keep the top unit at closed while not using in order to help maintain at 41 degrees F maximum. [COS] Temperature was rechecked at end of inspection at 41 degrees and below for the prep unit.
- K40: Wiping cloths: properly used, stored
Observed wiping cloths in possibly 0ppm lactic acid according to the strips provided by the facility. [CA] They must be in proper level sanitizer and test strips used to monitor.[COS] The manager changed them all to chlorine based sanitizer that was checked with the proper test strip.