ROUTINE INSPECTION
4 reported violations
- K06: Adequate handwash facilities supplied, accessible
One of the kitchen paper towel dispensers was empty [CA] Keep all dispensers supplied - Corrected
- K05: Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds with cold water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K40: Wiping cloths: properly used, stored
The quat sanitizer solution in the wiping cloth pail 100 ppm [CA] Replace and maintain ar 200 ppm quat sanitizer residual. - Corrected
- K34: Warewash facilities: installed/maintained; test strips
Lack thermo label to measure dishwasher rinse temperature [CA] Provide thermo label to measure dishwasher rinse temperature daily Lack quat sanitizer test strip [CA] Provide quat sanitizer test strip and check sanitizer level daily