ROUTINE INSPECTION
Facility utilizes TPHC for all items on the service line. Verified TPHC logs, receiving logs, and holding temperature logs for all food on-site. Facility receives food from other vendors and on-site, permitted cafe. Facility conducts open food preparation and assembly of ingredients on-site. Permit category shall be adjusted upon review. This report was written and signed at the end of site inspections. NOTE: Per Plan Check inspection, this facility includes both the kitchen and microkitchen areas.
3 reported violations
- K14: Food contact surfaces clean, sanitized
Observed large plastic container was not fully submerged into sanitizer solution during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employee to fill the 3-compartment sink and ensure the container is fully submerged for proper sanitization.
- K36: Equipment, utensils, linens: Proper storage and use
Observed pressurized cylinder tanks in the storage cabinets are not securely stored or secured. [CA] Pressurized cylinders shall be fastened or secured to a rigid structure.
- K27: Food separated and protected
Observed partially open and uncovered bulk coffee/tea bags on the storage shelves. [CA] After opening, bulk ingredients shall be transferred to an approved food grade container with tight fitting lids.