ROUTINE INSPECTION
5 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured ham and cheese crossaint at 68F. Per PIC, crossaint was delivered this morning and stored in display case since 7 AM (4 hours prior to temperature measurement). Per PIC, crossaint has been stored at room temperature. [CA] Potentially Hazardous Foods shall be stored at 41F or below or 135F or above. [COS] PIC voluntarily discarded crossaints. See VC&D form. Facility to refrigerate all meat and dairy pastries.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed drainpipe from the ice machine and coffee machine extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
- K21: Hot and cold water available
Measured the water at the handwash sink in the restroom at 71F. [CA] Water shall be supplied at a minumum of 100F at handwash sinks.
- K36: Equipment, utensils, linens: Proper storage and use
Observed pressurized cylinders stored on the floor without a chain. [CA] Pressurized cylinders shall be securely stored and secured to a rigid structure.
- K01: Demonstration of knowledge; food safety certification
Facility lacks active food manager's certificate and food handler cards for on-site review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate. All food handlers shall maintain a valid food handler card for the duration of their employment. Certificates and cards shall be available for review at the facility at all times.