ROUTINE INSPECTION
3 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Cooked chicken in container sitting by the wok station is measured at 98F. Per employee, the chicken was prepared an hour ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding held at or above 135F. [COS] The chicken will be subject to time and discarded if not used within the next 3 hours.
- K21: Hot and cold water available
1) Hot water at the three compartment sink was measured at a maximum of 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. 2) Hot water at the handwash sink with a mixing value located near the dishwasher measured at 114F. [CA] Handwash sinks with a mixing value where the water temperature is not readily adjustable shall have hot water measured between 100F and 108F.
- K06: Adequate handwash facilities supplied, accessible
Handwash sink located nearest the office did not have single-use paper towels available. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. Other handwash sinks were available nearby.