ROUTINE INSPECTION
4 reported violations
- K01: Demonstration of knowledge; food safety certification
Food handler cards are not available for review. [CA] All employees that prepares, or serves food, or handles food contact equipment shall have a valid food handle card available within 30 days from their date of hire.
- K07: Proper hot and cold holding temperaturesCritical
Potentially hazardous foods measured at improper cold holding temperatures. Inside the food prep unit: spaghetti and boiled eggs measured at 52 - 58F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Per employee, the items were prepared within 1.5 hours ago, and employee agreed to subject the food to time rather than temperature and will discarded the items if not used within the next 2.5 hours. Minor violation: Potentially hazardous foods (raw pork, raw chicken) inside the walk-in cooler was measured at improper cold holding temperatures ranging from 44F - 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Per employee, the temperature of the walk-in was checked at time of facility's opening and measured at 41F.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
At time of inspection, the back door of the kitchen was kept propped opened. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature inside the walk-in cooler was measured at 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.