ROUTINE INSPECTION
Notes: - A follow up inspection shall be conducted to determine compliance with violations noted. The first follow up inspection is free of charge. Any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298.00/hr, minimum of one hour, during normal business hours: Monday through Friday 7:30am to 4:30pm or $645/hour minimum two hour during non business hours, and upon inspector availability. - A foodborne illness investigation was conducted in conjunction with this routine inspection. CO0156274
10 reported violations
- K06: Adequate handwash facilities supplied, accessible
In the kitchen area, at the only hand sink, the permanent soap dispenser was empty. There was a pump bottle of soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
- K27: Food separated and protected
In the kitchen area, at the top lowboy cooler, raw eggs were stored above cooled cooked rice. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K38: Adequate ventilation/lighting; designated areas, use
The deep fryer does not have a 6 inch overhang from the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
- K14: Food contact surfaces clean, sanitized
In the kitchen area, at the three compartment sink, the quaternary ammonia sanitizer solution was measured at over 200 ppm and over 120°F. Per usage directions solution should be at 200 ppm and 75°F. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. Follow manufacturer's directions for use.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The top lowboy cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K33: Nonfood contact surfaces clean
In the kitchen area, at the cook line, the sides of cooking equipment had an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K07: Proper hot and cold holding temperaturesCritical
In the kitchen area, across the cookline in the top lowboy cooler, PHFs (raw chicken, eggs, heavy cream, rice) at either end were measured at above 41°F. Per staff the items have been in there for several days. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff discarded the items. See VC&D report.
- K45: Floor, walls, ceilings: built,maintained, clean
The floors and walls of the facility have an accumulation of dust and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
- K43: Toilet facilities: properly constructed, supplied, cleaned
1. The men's door does not fit into the door frame causing it to not shut or self-close. 2. The women's door's top hinge has disconnected and does not self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
- K21: Hot and cold water available
1. Neither of the restroom hand sinks had hot water available. 2. One of the hand sinks in the women's restroom did not turn on. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.