ROUTINE INSPECTION
Per permit condition, facility is restricted to reheating prepackaged foods and does not conduct any active warewashing on-site. Facility serves breakfast from 6AM-9AM.
5 reported violations
- K39: Thermometers provided, accurate
Observed refrigeration units lack thermometers to measure internal temperature. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the 1-door cooler at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired.
- K07: Proper hot and cold holding temperaturesCritical
1) In the 1-door self-service cooler, measured yogurt, cheese, and cream cheese from 45-49F. Per employees, foods were transferred to the cooler 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All food was voluntarily condemned and discarded. See VC&D report. 2) Measured sausage and eggs in the countertop warmer at 86F and 123F. Per employees, food was cooked 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Food was voluntarily condemned and discarded at the end of service. Countertop warmer to be adjusted to maintain foods at 135F or above. 3) Measured milk, yogurt, and cheese on the service counter from 51F-60F. Per employees, yogurt and cheese is kept in an ice bath, which was melted at the time of inspection. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were voluntarily condemned and discarded at the end of service. Ensure ice bath and milk container are kept cold throughout entire period of service.
- K06: Adequate handwash facilities supplied, accessible
Observed soap dispenser at the handwash sink is empty. Per employee, dispenser will be refilled tomorrow. The kitchen has an employee restroom that is fully stocked with soap and paper towel available nearby. [CA] Handwash station shall be fully stocked and accessible at all times.
- K01: Demonstration of knowledge; food safety certification
Facility lacks active Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.