ROUTINE INSPECTION
7 reported violations
- K07: Proper hot and cold holding temperatures
In the True 2 door prep table: raw shell eggs and shredded mozzarella cheese measured between 47-48F. Per operator, food items were stored in unit less than 3 hours prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Food items were relocated to 2 door under counter cooler.
- K30: Food storage: food storage containers identified
Multiple open bags of bulk food items observed on floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food shall be stored at least 6 inches above the floor to prevent contamination.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of True 2 door prep table measured 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K34: Warewash facilities: installed/maintained; test strips
Food prep observed in the 3 compartment sink. (Thawing sausage) No direct contamination observed. Food prep sink is available for use. [CA] Discontinue using 3 comp sink for food preparation to prevent contamination.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal belongings found stored next to pizza boxes and large flour bags. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces.
- K26: Approved thawing methods used; frozen food
Prepackaged sausage observed thawing at room temperature. (30F) Sausage observe din 3 compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Sausage was relocated to prep sink. Food employee submerged the sausage under running water.
- K40: Wiping cloths: properly used, stored
Wet wiping cloth stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).