ROUTINE INSPECTION
Notes: - Reviewed temperature control logs, time as a public health control logs, and cold holding unit logs. - TPHC guidelines provided to staff, filled out, and approved onsite.
2 reported violations
- K06: Adequate handwash facilities supplied, accessibleCritical
In the salad bar area there was no soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff restocked the soap at time of the inspection.
- K07: Proper hot and cold holding temperatures
In the food service area, at both hot stations, potentially hazardous foods were measured between 130-140°F. Per temperature recording logs food had been in service for about 15 minutes. Foods are being temperature controlled in dense metal pots atop of steam well covers. Note: Food service is only from 11:30 am - 2:00 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chef agreed to place items on TPHC. Discussed with chef with inserting foods into the steam wells to maintain hot PHFs out of the danger zone or using TPHC for service.