ROUTINE INSPECTION
6 reported violations
- K29: Toxic substances properly identified, stored, used
Observed windex spray bottles hanging on shelf where food is stored. Observed ant spray in facility[CA] Store chemicals in a designated area away from food (ie. mop closet or below 3 comp sink). Ant spray is not approved for commercial use.
- K34: Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips available to test chlorine sanitizer for 3 compartment sink. [CA] Provide test strips and test daily at 100 ppm.
- K01: Demonstration of knowledge; food safety certification
Not all food handler cards were available for review. [CA] Keep copies of food handler cards for all employees on site for review.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Display counter refrigerator measured at 46F. [CA] Refrigerators must be capable of holding potentially hazardous food 41F and below. Maintain ideal temperature between 35-38F. Repair unit.
- K06: Adequate handwash facilities supplied, accessible
Lack of soap and paper towels in dispenser at hand sink next to warewashing sink in the back. [CA] Keep dispensers stocked at all times.
- K07: Proper hot and cold holding temperaturesCritical
Measured mousse desserts between 48-50F. [CA] Maintain potentially hazardous food 41F and below. [COS] All mousse desserts were relocated to upright refrigerator.