CRAFT ROOT BAR GRILL & VEGGIE

Observed prepackaged house made cocktails on bar counter. Labels were missing identity of the product and the ingredients. [CA] Ensure labels have the identity of the product and the ingredients in descending order.

Facility is using one detached shed and one attached shed for food storage. [CA] Discontinue using sheds for food storage; keep food protected and inside food facility.

Paper towels at bar handwash sink were in a container instead of a dispenser. REPEAT VIOLATION. [CA] Keep single use paper towels in dispenser.

Chlorine in kitchen and bar warewash measured at 0ppm. [CA] Ensure chlorine sanitizer measures at 50ppm or hot water in the warewash machine measures at 160F for the final rinse cycle. [COS] PIC will have staff manually warewash until mechanical warewash machines can be repaired. Observed dead fruit fly in consumable ice and a live fly on pour spout of an alcohol bottle. [CA] Keep food and drink in safe, unadulterated condition. Remove fly from ice and from pour spout; clean and sanitize. [COS] PIC removed flies and cleaned/sanitized.

Observed potentially hazardous food located in the food prep cold hold that measured in the temperature danger zone (sliced tomatoes 49F-51F). Per staff, the tomatoes were just cut and put into the food prep cold hold unit recently. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure PHFs are cooled to 41F in a walk-in cooler or reach-in cooler PRIOR to being put into food prep cold hold unit. [COS] PIC put tomatoes into walk-in cooler.