ROUTINE INSPECTION
Specialist provided Spanish translation during this inspection.
8 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Observed ice machine scoop in ice with handle touching the ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. [COS] PIC removed scoop and stored in a clean container.
- K34: Warewash facilities: installed/maintained; test strips
Quaternary ammonium test strips are not provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K06: Adequate handwash facilities supplied, accessible
Hand sink in the back preparation area is blocked with trays; paper towel and soap dispensers are empty; facility has another hand sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser and paper towels in dispensers at handwash stations at all times.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed an approx 2 inch X 2 inch square/opening on wall under the ice cream scoop dipper well. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
- K21: Hot and cold water available
***REPEAT VIOLATION Water temperature at employee restroom hand sink is measured at 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K14: Food contact surfaces clean, sanitized
Observed accumulation of dry encrusted food residue on table mounted can opener blade; can opener was not being used at time of inspection. [CA] wash, rinse and sanitize can opener blade to prevent cross contamination.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed food residue and debris in between and behind equipment in the front service area. [CA] Walls and/or floors in food preparation area shall be kept clean.
- K07: Proper hot and cold holding temperaturesCritical
2 potentially hazardous foods observed hot holding at less than 135F; nacho cheese, 110F and cooked corn at 129F. Per PIC, the morning shift prepared the food items over 4 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] foods were voluntarily discarded in the trash (see VC&D report)