Knights Restaurant & Lounge

11C: .04(6)(c)Observed bags of chicken thawing improperly in a sink of water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge thawed chicken by properly submerging chicken under running water.

14A: .04(4)(k)Observed two containers of utensils in water being stored at a temperature of 70 and 73 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The person in charge had employee discard water from containers.

15B: .05(3)(h),(i)Observed facility was not able to provide test strips for their sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Provided the person in charge with test strips.

2-2A: .03(4)(a)(b)(c)(e)(f)Observed facility did not have a copy of their employee health agreement forms for any of their employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

Provided the PIC with a handout of their employee health agreement forms. This is a critical violation and must be corrected on or before 4/25/25 or permit may be suspended.

2-2D: .06(2)(o)Observed the hot water at the front handwashing sink was not working. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

*This is a critical violation and must be corrected on or before 4/25/25 or permit may be suspended.

6-1A: .04(6)(f)Observed multiple cold held foods in the reach-in cooler holding a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded and relocated to the reach-in freezer to rapid cool. See temperature log.

14C: .05(10)(e)1&3Observed single-use containers stored directly on the floor in the dry storage area. Single-use items shall be stored 6 inches off of the floor. Repeat violations may result in permit suspension. Corrective Actions: The PIC relocated food off of the floor.

18: .07(2)(m)At arrival of inspection, the front door was propped open with a chair. Outer openings shall be protected from the entry of pests. Corrective Actions: The PIC closed the door.