ROUTINE INSPECTION
7 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Counter under the microwave shows debris accumulation [CA]
- K01: Demonstration of knowledge; food safety certification
Food handler cards are not available for review upon request [CA] Maintain records of food safety certificate and food handler cards on file within facility and readily available upon request.
- K34: Warewash facilities: installed/maintained; test strips
Lack chlorine test strip [CA] Provide chlorine test strip and check levels daily
- K38: Adequate ventilation/lighting; designated areas, use
Hood and hood filters show ghrease build up [CA] Clean the hood
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
A tabletop small deep fryer is on a cart next to the front hand sink [CA] New and/or replacement food equipment must be approved by this department and 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). The fryer was removed during the inspection.
- K05: Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K06: Adequate handwash facilities supplied, accessible
One kitchen hand sink missing soap dispenser and paper towl dispenser was empty [CA] Provide soap dispenser and keep all dispensers supplied - Corrected