ROUTINE INSPECTION
The following was discussed with the operator: Warewashing Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
4 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in bulk containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K07: Proper hot and cold holding temperatures
cooked pork held on preparation table measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal effects stored with food/equipment. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Open employee food found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
- K06: Adequate handwash facilities supplied, accessibleCritical
Lack of liquid hand cleanser at the only hand wash sink in ktichen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Hand wash sink obstructed by stored container at time of inspeciton. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.