ROUTINE INSPECTION
4 reported violations
- K01: Demonstration of knowledge; food safety certification
A valid food safety certificate for manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.
- K06: Adequate handwash facilities supplied, accessibleCritical
1) Lack of single-use paper towels in dispenser at handwash sink located by warewashing. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to wash their hands when required. [COS] Employee refilled paper towel dispenser. 2) Handwash sinks are obstructed by equipment stored directly in front of the knee pedal that operates the faucet. [CA] Handwash sinks shall be easily accessible and unobstructed for employees to easily wash their hands. [COS] Employee relocated items obstructing the sinks.
- K34: Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure the applicable sanitizer at the dishwasher (chlorine test strips). [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
- K07: Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper holding temperatures. Waffle batter mix stored on prep table was measured at 48F. Milk and half & half inside reach-in cooler measured at 47-49F. Door of the reach-in cooler with the milk was not properly closed. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.