ROUTINE INSPECTION
6 reported violations
- K07: Proper hot and cold holding temperatures
Measured grilled tomatoes at 70F in a container on counter stove/grill. [CA] Potentially hazardous food shall be maintained 41F and below and 135F and above. Discussed time marking item and discard after 4 hours.
- K06: Adequate handwash facilities supplied, accessible
The hand sink across from the bread/bakery prep station found blocked by crates and dirty dishes in sink. Lack of soap dispenser available. [CA] Keep hand sink fully stocked at all times.
- K34: Warewash facilities: installed/maintained; test strips
Lack of irreversible temperature labels for the high temp dishwasher. [CA] Provide a dish plate thermometer or sticker temperature labels and test daily at 160F.
- K14: Food contact surfaces clean, sanitizedCritical
Measured dish plate thermometer for the high temp dishwasher at 153F while employee was using the dishwasher. [CA] Food surfaces shall be cleaned and sanitized with a dish plate thermometer reaching 160F at all times. [COS] The dishes were re-sanitized in unit. Measured 0 ppm chlorine at glass dishwasher. Chlorine sanitizer was empty (less than 1/4 full). [CA] Check unit daily to ensure 50 ppm chlorine is reached. [COS] Santizer bottle was replaced with a new one.
- K30: Food storage: food storage containers identified
Plastic to go container used as scoop for dry ingredients. [CA] Replace with a multi-use scoop with a handle.
- K40: Wiping cloths: properly used, stored
A few soiled wiping cloths on prep counter. [CA] Store wiping clots in sanitizer bucket between uses.