ROUTINE INSPECTION
5 reported violations
- K07: Proper hot and cold holding temperatures
Observed a potentially hazardous food located in an ice bath and measured in the temperature danger zone (aioli 49F). [CA] Discontinue use of ice baths for cold holding; use refrigerator.
- K05: Hands clean, properly washed; gloves used properly
Observed employee to move garbage can with hands and begin to prep food. Employee was instructed to wash hands prior to preparing food. [CA] Ensure employees are properly washing hands in between tasks that can cause contamination.
- K06: Adequate handwash facilities supplied, accessible
Observed bottle of soap next to handwash station; permanent dispenser not working. [CA] Ensure soap is supplied in a working, permanent dispenser.
- K09: Proper cooling methods
Observed several potentially hazardous foods that were cooling in deep containers and covered with plastic wrap. Per PIC the PHFs have been cooling between 30-60 minutes. [CA] Ensure PHFs are cooled in shallow or flat pans/containers. Keep PHFs loosely covered or uncovered until fully cooled to 41F.
- K14: Food contact surfaces clean, sanitized
Chlorine in warewash machine measured at 10ppm. [CA] Ensure chlorine in warewash machine measures at 50ppm. Conduct manual warewashing until mechanical warewash machine can be repaired.