ROUTINE INSPECTION
Facility has a HACCP plan for ROP of potentially hazardous foods, but was not in use. Per employee, facility had stopped using that process for an extended period of time, and sealing machine is only in use for sous vide. Food are not sealed for storage and did not observed any food in ROP packaged foods at time of inspection.
2 reported violations
- K06: Adequate handwash facilities supplied, accessible
Lack of soap at the handwash sink near the cook line. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. Minior violation as another handwash sink with soap was available within a reasonable distance from the cook line.
- K40: Wiping cloths: properly used, stored
Wiping towel observed used and stored on cutting board. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).