No general comments were recorded on the latest inspection.
Latest recorded violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16 (A)(1); Priority; Lemon veggie sauce on the cookline was holding at 96F. Except during preparation, cooking, or cooling, or when TPHC is used, TCS food shall be maintained at 135°F or above. CDI- PIC had employee reheat sauce on stove to 165F+. All other hot holding observed compliant. No points taken today.
3-501.16(A)(2); Priority; Some TCS foods in walk-in cooler were observed slightly over 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. PIC indicated that the door may have been left open during restocking. Bulk cooling of sauces may have also raised the temperature slightly. CDI- freezer door was left open for fifteen minutes to rapidly flash cool walk-in refrigerator and foods. Ambient temperature of walk-in was observed at 41F before freezer door was opened. PIC may want to lower temperature setting on cooler to allow for a temperature buffer. Full points not taken today. All other units observed cold.
3-305.11; Core; Pooled condensation observed on metal salad dressing lids inside salad fliptop cooler. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. CDI- excess moisture was drained off lids and EHS instructed employee to dry the lids. Keep lids free of excess moisture to prevent contamination of contents below.
3-304.12 (F); Core; Several utensils were stored in water at less than 135F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained. Full point taken for repeat violations. In-use utensils stored dry must be cleaned and sanitized every 4 hours.
4-601.11(B) and (C); Core; Cleaning is needed around fliptop hinges and undersides of fliptop lids at the cookline. Dust accumulation observed on shelving near warewashing area. Nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue and other debris. Increase cleaning frequency.
#51 · Plumbing installed; proper backflow devices
5-205.15; Core; A drip was observed coming from the drain seal underneath middle compartment of three compartment sink. A plumbing system shall be maintained in good repair. Repair leak.