Health Report #110840

Establishment Name: Wcc Culinary Arts Kitchen
Report Date: 10/04/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Manual Warewashing Equipment, N/A N/A N/A The washwater temp in the bakery was at 100*f and 94*f in the main kitchen. Wash water temp needs to be 110*f or hotter when in use. Corrected by re-filling with water above 110*f.
Critical Variance Requirement N/A N/A N/A Your facility is curing meats using salts containing nitrites without the required variance. If you decide to continue curing meats, you need to have an approved variance from this department. Discontinue the use of any curing salts at this time. Let me know of your decision within 1 week. I will need to follow up on this within 10 days.
Normal Intensity N/A N/A N/A You need brighter lights in the walk in coolers. Install some florescent lights with a light shield.