ROUTINE INSPECTION
6 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
A hood filter is missing at the front ventilation hood above the cook line. [CA] All hood ventilation filters shall be in place and in good repair.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the 4 drawer fridge at 52 F located at the rear cook line area. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K07: Proper hot and cold holding temperaturesCritical
PHF's at the meat station measured at above 50 F (see measured observations). PIC stated that the items were removed from temperature control 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's at the meat station logged with a start time and discard time (less than 4 hours). Measured potato/ chickpea dish at 107 F at the serving line warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potato dish time logged with a start and discard time. Measured diced tomato and veggie mixture at 49 F - 51 F within the 4 drawer fridge at the rear cook line. PIC stated the mixed was produced 2 hours prior. Ambient temperature of the unit measured at 52 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Item placed on TPHC with a total serving time of less than 4 hours. Facility intends to hold some PHF's at the serving lines on time as a public health control going forward. Provide written procedures to inspector for review and approval.
- K23: No rodents, insects, birds, or animals
Drain fly activity within the warewashing room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K09: Proper cooling methods
Measured eggplant at 58 F within the counter top prep fridge and sliced beef at 80 F within the under grill fridge. Log stated the items began cooling 4 hours prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Fully cool PHF's within the walk in refrigerator prior to placing in cold holding units. [COS] Egg plant placed on sheet pans within the walk in fridge. Beef reheated to 165 F and placed on sheet pans to restart the cooling process.
- K21: Hot and cold water available
Measured the water temperature at a maximum of 70F at the hand wash sink in the salad island area. Two hand wash sinks at the cook line were marked out of order due to insufficient hot water flow (additional fully functional hand wash sinks available for use). [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.