ROUTINE INSPECTION
8 reported violations
- K47: Signs posted; last inspection report available
Health permit not displayed in any part of food facility. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
- K40: Wiping cloths: properly used, stored
Wiping cloths stored on counter tops and food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K30: Food storage: food storage containers identified
Food stored on floor of walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K58: Placard properly displayed/posted
No placard was displayed or available upon request. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment. [COS] New placard was posted on front doors to facility.
- K27: Food separated and protected
1. Raw meat was stored next to and above vegetables in walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Panko crumbs and potatoes stored next to handwash sinks. [CA] All food shall be separated and protected from cross-contamination.
- K06: Adequate handwash facilities supplied, accessible
Handwashing sink in warewash room was blocked by stacks of dishes. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K18: Compliance with variance/ROP/HACCP Plan
Facility has ROP machine and Sous-vide machine. Devices not in use at time of inspection. Discussed obtaining a HACCP plan with the PIC in order to operate these devices in the facility. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method and using alternate methods of cooking like souvee.
- K26: Approved thawing methods used; frozen food
Pork belly was sitting in a bucket of still water in 3-comp prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.