WATER TOWER RESTAURANT

1 live nymph cockroach observed underneath hand sink. 1 dying adult cockroach observed underneath upright dish machine. Several dead cockroaches observed around ware-wash and hand sink area at kitchen. Specialist received completed vermin checklist and pest control reports from Eco Guard Pest Management and Ecolab for service on 06/24/26. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In the 3 door reach in cooler, raw beef was stored on shelving below raw chicken. [CA]: Properly store food items according to their cooking temperatures and ensure cooked food are stored above raw food.

1. *MAJOR* Observed 2 live adult and 1 dead nymph cockroaches underneath 3 comp sink. Pest control report from Ecolab for service on 06/12/26 was provided. Chef stated pest control service occurs monthly. *MINOR* Flies observed at cook line and bar area. No direct contamination observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anajani S. 4. Notification: The person in charge during inspection, Jeff, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Sanitizer bucket at cook line measured below 200 ppm of Quat sanitizer. Wiping cloth being stored on work surfaces without being placed back in sanitizer bucket. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Sanitizer bucket was replaced with 100 ppm of Chlorine sanitizer.

1. Within the prep line cooler, buttermilk used for chicken bites measured at 53F; taken from refrigerator then placed into the unit approximately 30 minutes prior to measurement per Chef. Chef stated it may have been left out briefly. 2. In ice bath, blue cheese used for chicken bites measured at 60F; taken from refrigerator then placed in ice bath approximately 30 minutes prior to measurement per employee. Insufficient ice and water observed. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: 1. Buttermilk voluntarily discarded by Chef. 2. Sufficient ice and water added in the ice bath. Blue cheese relocated to a refrigerator to cool down.

*MAJOR* Employee who handled raw chicken used soiled wiping cloth (not stored in sanitizer bucket) to wipe contaminated gloved hands and used the same wiping cloth to wipe the top of the 2 door under counter cooler (where food prep takes place). [CA]: Food contact surfaces shall be maintained free of contamination at all times. [COS]: Top of 2 door under counter cooler was sanitized with 100 ppm of Chlorine sanitizer. *MINOR* Sanitizer dispenser at 3 comp sink was dispensing below 200 ppm of Quat sanitizer. No active ware-washing at the time of inspection. [CA]: Sanitizer dispenser shall be able to dispense 200 ppm of Quat sanitizer at all times. [COS]: Technician came during inspection and adjusted dispenser. Observed 200 ppm of Quat sanitizer by the end of inspection.

1. Employee handled raw chicken, removed gloves, then attempted to donn on new gloves without properly washing hands prior. 2. Employee washed hands at the prep sink. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: 1. Specialist intervened and instructed employee to properly wash hands at hand sink. [SA]: 2. Informed manager that all employees shall wash hands at designated hand sink. Prep sink is only used for food.

At the cook line, mayonnaise on prep table measured at 63F. Chef stated it was placed out approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Mayonnaise placed in ice bath to cool down.

1. At the downstairs bar, observed accumulation of residue on the interior surface of beverage nozzle. [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues. 2. Washed and wet containers stacked on top of each other above 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At cook line, sanitizer bucket solution at 0 ppm sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. [COS]: PIC replaced sanitizer bucket with 200 ppm Quat sanitizer.

At cook line, unsecured Coke beverage can stored next to clean plates. No direct contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS]: PIC removed beverage.

1. Non food grade plastic bag is being used to line the rice container in the steam table. [CA] Provide/use food grade plastic bags for food to prevent contamination. [COS]: plastic bag was discarded. 2.Specialist observed an unapproved food dehydrator (Septree) stored on the counter top in the bar up stairs; equipment was not in use. Per staff, the equipment is used to make dry fruits. No NSF certification observed. [CA] Cease and desist from using unapproved equipment. Facility is to obtain plan check review and approval prior to installing or using new equipment. Plan Check - 408-918-3400 3. At the dry storage area next to kitchen cook line, 3 door reach in's ambient temperature measured at 49F. At the first floor bar area, 3 door bar cooler's ambient temperature measured at 51F. Note: Units were used to store PHFs. [CA]: Equipment shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of units until it is able to properly cold hold PHFs. Assess/repair/adjust unit as needed. PIC called technician to assess units.

1. At the cook line table, garlic with oil measured at 71F. PIC stated garlic with oil has been out for approximately 1 hour prior to measurement. Per PIC, garlic with oil is usually left in room temperature. No Time As A Public Health Control (TPHC) documents provided. [CA] Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above. Discussed TPHC with PIC. TPHC documents provided. [SA]: Garlic with oil was time marked to be discarded at 2 pm, 4 hours after it was removed from temperature control. 2. At the dry storage room next to kitchen cook line, within the 3 door reach in cooler, multiple PHFs measured above 41F (see temperature log). Per PIC, items have been in the unit since last night. Ambient temperature of unit measured at 49F. At the first floor bar area, at the 3 door bar bar cooler, milk containers measured between 51F - 52F. Per PIC, milk containers have been in the unit since last night. Ambient temperature of unit measured at 51F. [CA] PHFs shall be cold held at 41F or below. [COS] PHFs were voluntarily discarded by staff.

Multiple food utensils stored in containers of stagnant water in room temperature. [CA] Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Specialist observed queso fundido (PHF) being reheated in the steam table; Specialist measured temperature between 119F- 152F. Per staff, the food was cooked the day before. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated rapidly to a minimum internal temperature of 165°F for 15 seconds. Warmer is not an approved equipment for reheating and is only to be used for hot holding. [COS] Food was reheated to at least165F at the stove top.

1. Main kitchen 3 compartment sink is dispensing 0.0 ppm chlorine; no active ware washing observed. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Note: technician arrived on site during inspection and adjusted the chlorine level sanitizer to 100 ppm. 2. Specialist observed 3 detergent containers connected to the dish machine in the bar upstairs; chlorine level sanitizer of 0.0 ppm was obtained. No active ware-washing observed. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Discontinue using dish machine until it is able to dispense at least 50 ppm chlorine. Use 3 compartment sink for ware washing (wash, rinse and sanitize for 100 ppm for 30 seconds).

Observed black organic growth on back wall of 3 compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.

Multiple dry food items stored in containers without lids at the dry storage area. [CA] ]: Food shall be transferred or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* No proof of a valid food safety manager certification provided on site at the time of the inspection. [CA] Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.

Expired food safety manager certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.

Maximum water temperature at the downstairs bar 3 compartment sink measured at 117F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In the walk in cooler, fruit juice containers are stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)