ROUTINE INSPECTION
No potentially hazardous foods on-site. Discussed proper ware washing procedures and demonstrated how to set up sanitizer at 3 comp sink.
4 reported violations
- K01: Demonstration of knowledge; food safety certification
No food handler cards are provided; no PHFs on site. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K13: Food in good condition, safe, unadulterated
Glass bottles stored in consumable ice. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
- K21: Hot and cold water available
Water temperature at 3 comp sink measured 118F; water temperature at employee restroom measured less than 100F. [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.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test paper is not provided. [CA] Provide chlorine test paper to measure sanitizer concentration when ware washing (100ppm for 30 seconds).