ROUTINE INSPECTION
2 reported violations
- K07: Proper hot and cold holding temperatures
Held inside the walk-in for about an hour per the chef: cut tomatoes were measured at 45F. Held in pizza prep table: cooked onions measured at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
- K34: Warewash facilities: installed/maintained; test strips
Testing equipment for the high temp dishwasher is not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.