ROUTINE INSPECTION
4 reported violations
- K34: Warewash facilities: installed/maintained; test strips
The internal thermometer for the dishwasher is not working [CA] Provide a working thermometer to check dishwasher risne temperature daily.
- K07: Proper hot and cold holding temperaturesCritical
Raw shrimp in the line drawer at 52F Other items in the unit are frozen. Unit thermometer35F [CA] Maintain all potentially hazardous foods at 41F or cooler - Shrimp tray was removed and stored at 40F.
- K05: Hands clean, properly washed; gloves used properly
Employee 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
- K14: Food contact surfaces clean, sanitized
Dishwasher rinse temperature 130F now [CA] Monitor and maintain dishwasher rinse temperature 160F or warner [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.