ROUTINE INSPECTION
4 reported violations
- K08: Time as a public health control; procedures & recordsCritical
Cut melon in the front is being put under TPHC; however, records are not on site for TPHC. Per cook it does not last longer then 3-hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Forms for TPHC were given to PIC to fill out and submit into the department for approval.
- K01: Demonstration of knowledge; food safety certification
Food handler cards for some employees has expired. [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.
- K14: Food contact surfaces clean, sanitized
Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Dish washer was ran multiple times and no active ware-washing. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. Do not use dish washer until repaired properly. [SA] Facility will be using 3-Compartment sink to wash, rinse, sanitize.
- K21: Hot and cold water available
Hot water within the facility was measured at 110*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). Adjust water heater properly.