ROUTINE INSPECTION
5 reported violations
- K30: Food storage: food storage containers identified
Observed open bags of flour stored on shelving in the dry storage room. [CA] Ensure open bags of dry food are transferred to food grade containers and covered with a fitted lid.
- K49: Permits available
Permit expired as of 12/01/2025. [CA] Ensure a valid permit is obtained and available at all times. [COS] Operator made online payment for permit through the County payment portal with receipt number 3898489425.
- K07: Proper hot and cold holding temperaturesCritical
In the prep unit, measured caesar dressing made with mayonnaise and anchovies at 52F. Per operator, dressing was prepared and stored since Sunday. In the counter-top steam table, stored in a container in the unit, measured lamb shank and cooked beef at 65F. Per operator, lamb shank and cooked beef stored for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Ensure refrigeration is able to maintain potentially hazardous foods at 41F or below. [SA] Operator discarded caesar dressing and to provide repairs to prep unit. Operator moved lamb shank and cooked beef to nearby refrigeration to facilitate proper holding temperatures.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed gaps and holes in the wall below the right side of the 3 compartment sink. [CA] Ensure all holes, gaps, cracks, and crevices are sealed to prevent harborage of vermin.
- K14: Food contact surfaces clean, sanitized
In the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.