ROUTINE INSPECTION
Facility has been approved for the fryer in use without a hood, permit condition to be removed and permit will be changed to a risk category 2. Two door reach in fridge in back preparation area is not working per PIC, a replacement refrigerator has already been purchased and will be installed tomorrow.
6 reported violations
- K05: Hands clean, properly washed; gloves used properly
Observed employee, while wearing gloves, put on a second pair gloves to handle raw food, employee then removed second pair of gloves and continued handling equipment. [CA] After handling raw foods, gloves must be removed and hands washed prior to placing another pair of gloves and handling other equipment.
- K14: Food contact surfaces clean, sanitized
Chlorine in three compartment sink measured 25ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed water/juices accumulation at the bottom of the preparation unit with raw chicken. [CA] Ensure that unit is functioning appropriately (eliminate leaks) and ensure that spills are cleaned up. Maintain equipment in clean and sanitary manner.
- K40: Wiping cloths: properly used, stored
Observed multiple wiping cloths stored on counters. Chlorine in sanitizing bucket under the sink measured 200ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K36: Equipment, utensils, linens: Proper storage and use
Scoops placed in standing water measuring 68F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of food/debris around and under equipment. [CA] Regularly clean under cooking/preparationequipment to prevent accumulation of debris.