ROUTINE INSPECTION
6 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed housemade "INI" sauce stored inside a single-use container for ground pepper. [CA] Discontinue storage of foods inside single-use containers. All equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K05: Hands clean, properly washed; gloves used properly
Observed employee taking orders at the register and phone, handling cash, then proceeding to put on gloves without an intermediate handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Specialist intervened and directed employee to wash hands.
- K26: Approved thawing methods used; frozen food
Observed frozen chicken thawing in the preparation sink in standing water. [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.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
- K07: Proper hot and cold holding temperaturesCritical
Measured bacon stored for hot holding on the grill at 108F. Observed bacon is double stacked inside another container on top of the grill. Per PIC, bacon was placed onto the grill 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, bacon shall be fully cooked or discarded within the next 2 hours (within 4 hours of initial removal from temperature control).
- K21: Hot and cold water available
Measured the maximum water temperature at the 3-compartment and the preparation sink at 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash stations).