ROUTINE INSPECTION
4 reported violations
- K01: Demonstration of knowledge; food safety certification
Food handler cards not available for review [CA] - Ensure all food handlers maintain valid food handler cards. Keep cards at facility available for review at all times.
- K09: Proper cooling methods
Found food recently delivered stored on the prep table. Employee stated it is cooling. Measured sambar at 106F, white rice 115F and rice with vegetables at 92F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently. 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. Review handout provided. [COS] - Foods moved to refrigerator to rapidly cool.
- K06: Adequate handwash facilities supplied, accessible
Found paper towel dispenser empty, employee provided a roll of paper towels to dry hands [CA] - Single-use sanitary towels shall be provided in dispensers. Either replace dispenser or provide appropriate towels.
- K39: Thermometers provided, accurate
Probe thermometer is not available. [CA] Provide an accurate probe thermometer (range 0-220 or greater) to check food temperatures