ROUTINE INSPECTION
note: 2 comp prep sink's water was not measured due to active prep use.
3 reported violations
- K01: Demonstration of knowledge; food safety certification
Food handler training certificates not provided at the time of inspection. [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.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of bottom reach in measured at 46F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/adjust/repair unit as needed. Discontinue use of unit for PHFs until it is properly working.
- K07: Proper hot and cold holding temperatures
On the bottom portion of the 4 door reach in, multiple Potentially Hazardous Food (sauces) measured between 46F - 48F. Ambient temperature (probe thermometer used) measured at 46F. Manager provided proof in which the unit spiked in temperature after 11 am (3.5 hours prior to measurement). [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: All PHF sauces were relocated to the blast chiller to rapidly cool down.