ROUTINE INSPECTION
Note: Obtain food safety manager certificate within 60 days of the facility being finalized. All other food employees must have valid food handler cards within 30 days from hire date.
3 reported violations
- K21: Hot and cold water available
FOUND NO HOT WATER BEING DISPENSED AT THE HAND WASH SINK IN THE FRONT NEAR THE KITCHEN ENTRANCE. FOUND NO HOT WATER BEING DISPENSED AT THE HAND WASH SINK AT THE FRONT SERVICE AREA. [CA] ENSURE THAT HOT WATER AT 100F IS BEING DISPENSED AT ALL HAND WASH SINKS. NOTE: THE HOT WATER WAS RECOVERED AT THE HAND WASH SINK NEAR THE KITCHEN ENTRANCE. CONTINUE TO WORK ON REPAIRING THE HOT WATER AT THE HAND WASH SINK AT THE FRONT SERVICE AREA.
- K07: Proper hot and cold holding temperaturesCritical
FOUND AN UNATTENDED CONTAINER WITH BUTTER AT 64F STORED ON THE FOOD PREPARATION COUNTER IN THE BAKING AREA. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D
- K08: Time as a public health control; procedures & records
NO TIME AND DATE MARKINGS WERE NOTICED ON THE HALF AND HALF CREAMER AT ROOM TEMPERATURE. [CA] PROVIDE TIME AND DATE MARK.