K35: Equipment, utensils: Approved, in good repair, adequate capacityObserved the use of induction cooker in the kitchen without a hood. Per PIC, eggs and hot oats are cooked using the induction cooker. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The use of induction cooker must be pre-approved by this department.
K21: Hot and cold water availableMeasured water at preparation sinks and 3-compartment sink between 113-116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (except at handwash sinks).
K14: Food contact surfaces clean, sanitizedAt the 3-compartment sink and in sanitizer buckets, measured sanitizer (quaternary ammonia) concentration at 0 ppm. No active warewashing observed during inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC refilled sanitizer dispenser and replaced all sanitizer buckets.
K30: Food storage: food storage containers identifiedThroughout the kitchen, observed opened bags of bulk foods (coffee, oats, sugar). [CA] Once opened, bulk foods shall be transferred to food grade containers and covered with a fitted lit.
K36: Equipment, utensils, linens: Proper storage and useIn the preparation area, observed soiled working knives stored inside ice. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.