PassLatest May 22, 2026
94/100ROUTINE INSPECTION
2 reported violations
- K21: Hot and cold water available
Measured the maximum water temperature to be insufficient at multiple sinks: - Side preparation sink at 117F - Back preparation sink at 116F - Three compartment warewashing sink at 113F [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.
- K07: Proper hot and cold holding temperatures
Measured one container of mayonnaise between 47F at the top of a container and 40F at the bottom of the container. Container of mayonnaise was placed in a shallow ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mayonnaise was relocated to cooler after food preparation.