ROUTINE INSPECTION
This report was written and signed at the end of site inspections.
5 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
In the meat area, observed the drainpipe from the 3-compartment sink extends into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
- K14: Food contact surfaces clean, sanitized
In the meat area, measured the sanitizer concentration in the 3-compartment sink dispenser at 0 ppm. The dispensing tube appears to be broken. No active warewashing at the time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Facility to utilize the 3-compartment sink sanitizing solution in the nearby produce area until sanitizer dispenser is repaired. PIC submitted work order to EcoLab during inspection.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the back receiving area, observed large holes throughout the top half of the door due to perforated design. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
- K39: Thermometers provided, accurate
Observed multiple display thermometers in produce and meat cases are in disrepair. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K30: Food storage: food storage containers identified
Observed food in milk crates stored directly on the floor of the walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.