ROUTINE INSPECTION
6 reported violations
- K21: Hot and cold water available
Water from the pre-mix faucet for the prep-area hand sink 127F [CA] Adjust temperature to 100F - 108F
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Bar dishwasher leaks from the door during the wash cycle [CA] Fix the door to stop water from leaking out
- K05: Hands clean, properly washed; gloves used properly
two employees washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K38: Adequate ventilation/lighting; designated areas, use
One hood filter is missing [CA] Maintain all filter in place when cooking
- K01: Demonstration of knowledge; food safety certification
Two employees were not aware of proper hand washing procedure [CA] Train employees in proper hand washing procedure as explained in this report
- K14: Food contact surfaces clean, sanitized
Bar dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.