- K14: Food contact surfaces clean, sanitized
In the bar area, at the undercounter dishwasher, chlorine was measured at 25 ppm while actively warewashing.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] The dishwasher was ran two more times and it measured at 50 ppm. Ensure the dishwasher is running properly before initial use.
- K06: Adequate handwash facilities supplied, accessible
In the men's restroom, at the soap dispenser, the soap dispenser had ran out of soap.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Staff restocked the dispenser immediately.
- K45: Floor, walls, ceilings: built,maintained, clean
Repeat Violation: Ceiling tiles are misplaced above the ice machine.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Reinstall the ceiling tiles.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
1. Hot water at the three compartment sink was not able to be turned off from the handle.
2. In the prep area, at the hand wash station, water flows from the base of the faucet.
[CA] Repair plumbing fixture and maintain in clean and good repair.
- K47: Signs posted; last inspection report available
In each of the restroom the required hand wash reminder is missing.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K21: Hot and cold water available
In the ware washing area, at the right faucet of the three compartment sink, the hot water was turned off.
[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.
[COS] Staff turned the hot water valve back on and water measured at 120°F.
- K36: Equipment, utensils, linens: Proper storage and use
1. In the kitchen area, at the prep cooler near the hand wash station, knives are stored in the crevices.
[CA] Properly store utensils and equipment in a clean and sanitary manner.
2. Ice cream scooper was found stored in room temperature water.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
3. Facility was using cloth towels to cover ready to eat foods and breads in the kitchen.
[CA] Discontinue the use of cloth towels in direct contact with food. Use approved materials such as single use covers, cheesecloth, or burlap.
- K07: Proper hot and cold holding temperaturesCritical
1. Repeat Violation: In the prep area, in the salad prep unit, measured cooked beet, black beans, cut tomatoes, and several types of soft cheeses between 45°F and 49°F. Measured ambient air temperature of 2 door prep unit at 45°F.
[CA] Ensure potentially hazardous foods are held cold at 41°F or below to prevent bacterial growth.
[SA] Operator moved all potentially hazardous food from 2 door prep unit to nearby refrigeration to facilitate proper holding temperatures.
2. In the kitchen area, at the cookline, cooked onions were measured at 82°F at 3:00 pm. Per chef, the onions were cooked and cooled the day prior then reheated today at opening (11:30 am).
3. In the kitchen area, in a 1/3 hotel pan on a metal lid that was on the flat grill, bacon that was not fully cooked was measured between 100-80°F. The parcooked bacon was commingles with fully cooked bacon. Per chef, they finish cooking the bacon for each order and the bacon was parcooked at 11:30 am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Chef marked each of the foods for discard by 4:30 pm.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The two door prep unit in the prep area was not maintaining Potentially Hazardous Foods at 41°F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit. Refrain from storing Potentially Hazardous Foods in the unit until it can maintain temperatures of 41°F or below.
- K19: Consumer advisory for raw or undercooked foods
1. Facility offers undercooked (ribeye steak) or raw food (poke) items on their menu without a consumer advisory.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
2. Facility offers undercooked (ribeye steak) or raw food (poke) items on their menu without a disclosure.
[CA] Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
or
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
- K27: Food separated and protected
In the walk in cooler raw shell eggs were found stored above ready to eat foods (cheese).
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.