ROUTINE INSPECTION
5 reported violations
- K21: Hot and cold water available
Warm water measured up to 95F but dropped and stayed at 94F after allowing water to run. [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.
- K01: Demonstration of knowledge; food safety certification
1. Food manager certification was not available at time of inspection. [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. 2. Food handler card for employee was not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
- K06: Adequate handwash facilities supplied, accessibleCritical
The only handwash sink was completely blocked by 4 bottles of cleaner. Unable to use. [CA] Maintain handwash sink clear and available for use. [COS] Cleaning bottles were removed and placed elsewhere.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Faucet at preparation sink was leaking when water was turned off. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K34: Warewash facilities: installed/maintained; test strips
Quaternary ammonia and high temperature dishwasher test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.