ROUTINE INSPECTION
First routine inspection Per operator, facility began operating a month ago, and not all staff have their food handler cards available. Discussed that all employees that handles food shall have a valid food handler card within 30 days from their date of hire.
5 reported violations
- K08: Time as a public health control; procedures & records
Lack of written procedures for the use of time as a public health control for creams and foams held on the prep table at the front counter. [CA] Written procedures shall be available for review when time as a public health control is used to track potentially hazardous foods that are not subject to temperature. Facility has time as a public health control handout available.
- K40: Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K14: Food contact surfaces clean, sanitizedCritical
Employee observed manually washing utensils and did not complete the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepare chlorine sanitize at the three compartment sink and sanitized previously washed utensils.
- K06: Adequate handwash facilities supplied, accessible
Handwash sink located behind the front counter was partially obstructed with equipment stored in front of the sink. [CA] Ensure that handwash sinks are kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Employee relocated items obstructing the sink.
- K34: Warewash facilities: installed/maintained; test strips
Lacking the proper chemical test strips to measure sanitizer used in the facility. [CA ]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).