ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured clover yogurt at grab and go line between 49-51F and melon cup measured at 43F-45. Food items were on the 3rd row towards the front. Ambient unit measured between 35-39F. [CA] Maintain potentially hazardous food 41F and below. Locate potentially hazardous food products towards the back of unit to maintain proper temperature. [COS] Yogurt was discarded in trash.
- K21: Hot and cold water available
Measured water between 85-90F at all of the automatic combination hand sinks located at front service buffet stations. [CA] Maintain a minimum of 100-108F warm water for combination hand sinks. [CA] Work orders were called in during inspection.
- K40: Wiping cloths: properly used, stored
Sanitizer bucket for wiping cloths measured at 0 ppm quaternary ammonium. [CA] Maintain a minimum of 200 ppm quaternary ammonium. [COS] Santizer bucket was replenished.
- K08: Time as a public health control; procedures & records
Measured covered (4-6 inches deep) container of macaroni noodles (exceeding more than 2 inches) at 57F in refrigerator located at coffee/pastry/soup island buffet line. Macaroni noodles was prepped 1-1.5 hours ago. [CA] Cool food rapidly by leaving uncovered and not to exceed more than 2 inches for solid food, 3 inches for liquids. [COS] Food was cooled down immediately with ice bath.