ROUTINE INSPECTION
PIC informed district inspector at the start of the inspection that the mechanical warewash was not in use and was not working. Hot water measured 120F. Per PIC, it was in the process of being repaired.
5 reported violations
- K30: Food storage: food storage containers identified
Observed food stored on floor of walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K07: Proper hot and cold holding temperatures
Tofu measured 48F and macaroni salad measured 44F in self service area. Per PIC, they had been brought out from refrigeration 30 minutes prior to temperature measurement. All food is discarded at the end of service. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
- K27: Food separated and protected
Observed raw shelled eggs and pooled eggs stored above and next to ready to eat lunch meat items in the walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K06: Adequate handwash facilities supplied, accessible
Handwash sink in dishwashing area was not working at time of inspection. Soap and paper towels were not supplied. Per PIC, maintenance was aware of the issue and working on a repair. Second handwash located nearby. [CA] Ensure that soap, paper towels are provided at all times during operation and that handwash sink is available for use/maintained in good condition at all times.
- K01: Demonstration of knowledge; food safety certification
Food handler cards were not available for all employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.