ROUTINE INSPECTION
* Completed TPHC procedures with PIC for the pastries containing meat/cheese/dairy at the front service line. A timer will be used to indicate the start time that each batch of pastries is removed from oven, and will be monitored to ensure the time does not exceed 4 hours. * At the front kitchen area, measured the high temperature dishwasher from 126-160F. Multiple runs were required to reach high temperature of 160F. Repair dishwasher to ensure that final rinse temperature is regularly reaching 160F.
6 reported violations
- K27: Food separated and protected
Observed multiple open, uncovered flour bags stored in rolling containers. Containers were not fully covered with lid or missing lid. [CA] Ensure containers are fully covered when not in active use. Food shall be separated and protected from contamination.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
At the front kitchen area, observed active leak from the handwash sink and the dishwasher when water is running. [CA] Repair leaks. Plumbing fixtures shall be maintained in good repair.
- K33: Nonfood contact surfaces clean
Observed accumulation of grime or sticky substances on multiple refrigeration handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K06: Adequate handwash facilities supplied, accessible
Observed the handwash sink in the back is currently not functional. Per PIC, handwash sink is clogged and will be repaired within the next week. Nearby handwash station in the kitchen is available for use. [CA] Handwash stations shall be fully functional, stocked, and accessible at all times.
- K07: Proper hot and cold holding temperaturesCritical
Measured multiple foods held out of temperature: 1) At the service line, measured multiple pastries including ham and cheese, mushroom danish, etc. at 72F. Per PIC, pastries were just baked and are regularly replaced within an hour. Pastries are sorted by a "first-in, first-out" method. 2) At the coffee station, measured oat milk and milk from 56-63F. Per PIC, milk was removed from refrigeration less than 1 hour prior to temperature measurement. 3) At the kitchen preparation counter next to the oven, measured pooled eggs, ham, and cheese at 47-63F. Observed items are not fully submerged or making direct contact with the ice bath. Per PIC, items have been out since opening (more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1) Per PIC, all pastries will be served or discarded within 4 hours of initial removal from temperature. Discussed TPHC procedures with PIC. 2) Milk was relocated to the under counter refrigeration for rapid cooling. Milk will be returned to refrigeration when not in active use. 3) Pooled eggs, ham, and cheese were voluntarily condemned and discarded. See VC&D form. Recommend to fully submerge foods in ice bath, and relocate away from the oven.
- K09: Proper cooling methods
Observed deep pot of cooked mushroom mixture actively cooling in an ice bath in the preparation sink. The pot was fully covered with lid. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.