ROUTINE INSPECTION
NOTE: Facility gets prepackaged hot and cold foods daily at around 11:45AM and food is dispensed between 12:00PM and 2:00PM. Facility provided receiving logs with time of food delivery and temperature of delivered foods. Per operator if hot food is delivered out of temperature, food is reheated in small autosham oven and then placed on to hot holding line. Per chef, food is kept hot and any untouched full trays of food will be donated and all food that has been used for serviced is discarded. Per operator donated food is kept in warmers until pick up and cool down at a different Amazon facility kitchen (FA0270291 at 1140 Enterprise Wy).
3 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved countertop fryer observed at coffee bar behind soup wells. Facility does not have ventilation hood and cannot install fryer. [CA] Remove cooking equipment. Ensure all new cooking equipment is submitted to this Agency for approval prior to installation.
- K40: Wiping cloths: properly used, stored
Wiping cloth at coffee bar observed to be in 0ppm sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K07: Proper hot and cold holding temperatures
Cilantro rice in drawer warmer measured to be 133F and was delivered at 11:45AM . Drawer observed to be kept open to accommodate handle of spoon. [CA] Keep drawer close to maintain temperature in unit. [COS] Cilantro rice shall be kept until the end of lunch service and must be discarded at end of the service period (11:45AM - 2:00PM)