ROUTINE INSPECTION
6 reported violations
- K30: Food storage: food storage containers identified
Observed several food items stored on the kitchen floor (melon, onions, pesto) and in the back hallway (produce). [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K01: Demonstration of knowledge; food safety certification
FSC not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K06: Adequate handwash facilities supplied, accessible
Both handwash stations were blocked with garbage cans and equipment; both also had bowls and equipment inside the basin. [CA] Keep handwash stations clear and accessible at all times. Paper towels were not in the dispenser for the back handwash station (stacked on top of the dispenser). [CA] Ensure paper towels are stored inside the dispenser.
- K07: Proper hot and cold holding temperatures
Observed potentially hazardous food located in the food prep cold hold unit (liquid eggs 47F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure PHFs are chilled to 41F prior to placing into food prep cold hold units.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed 3 waffle makers being used without a ventilation hood. [CA] Facility must relocate waffle makers under hood or submit equipment with mechanical ventilation exemption to Plan Check for approval to be used without a hood (email inspector for application).
- K13: Food in good condition, safe, unadulterated
Observed garnish container resting on consumable ice. [CA] Relocate garnish container.