ROUTINE INSPECTION
Kitchen routine inspection. Note: operator was able to provide a probe thermometer that appeared capable of measuring the final rinse temperature of the high-temperature dishwasher. Educate kitchen employees on how to use the thermometer and ensure the thermometer is used daily to test the dishwasher's final rinse temperature. Due to technical difficulties, this report will be emailed to the facility.
5 reported violations
- K21: Hot and cold water available
Measured hot water at the 3-compartment sink to be 115F. [CA] Provide hot water (120F) at the 3-compartment sink.
- K06: Adequate handwash facilities supplied, accessibleCritical
The paper towel dispenser at the kitchen handwash sink was empty. [CA] Keep the paper towel dispenser stocked at all times, [COS] The dispenser was refilled.
- K01: Demonstration of knowledge; food safety certification
A food safety manager certificate was not available. [CA] Ensure a food safety manager certificate is available for review at the facility. *Repeat violation*
- K23: No rodents, insects, birds, or animals
In a sticky trap on the floor near the upright refrigerators and ice machine: observed one deceased cockroach. No other evidence of vermin was observed. [CA] Keep facility clear of vermin.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Next to the dishwasher: observed lack of one inch air gap between the drain pipes and the top rim of the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent wastewater backflow.