ROUTINE INSPECTION
Inspection conducted in conjunction with CO0160433
11 reported violations
- K07: Proper hot and cold holding temperatures
Bean sprouts sitting on prep table measured at 48F. Per PIC, they were taken out of refrigeration one hour prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Bean sprouts were placed back into walk-in cooler
- K27: Food separated and protected
Food stored on floor of walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K06: Adequate handwash facilities supplied, accessibleCritical
1. Handwash sink blocked by prep table in front cookline area. 2. Handwash sink blocked by stacked boxes in back warewash area with a jug of malt vinegar placed in the basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were moved to give access to handwash sink
- K34: Warewash facilities: installed/maintained; test strips
No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K39: Thermometers provided, accurate
No thermometer was available at time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K01: Demonstration of knowledge; food safety certification
No Food Safety Certificate or Food Handler cards were available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K33: Nonfood contact surfaces clean
Excessive food build-up on refrigerator handles and sides of prep units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Excessive amount of clutter and non-working equipment left in facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
- K38: Adequate ventilation/lighting; designated areas, use
Cooking equipment placed close to ventilation hood edge. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
2 household freezers in use inside of facility. [CA] New and/or replacement food equipment 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).
- K14: Food contact surfaces clean, sanitized
Prep sink next to 3-comp warewash sink used to wash and dry dishes. [CA] The prep sink shall be cleaned and sanitized before and after each specific use.