ORIGINAL GRAVITY PUBLIC HOUSE

Facility lacks testing materials for their high temperature undercounter dishwasher at Alter Ego bar. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Mint was not protected from contamination on the bar counter at Still OG. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Facility is using a non-ANSI chest freezer that is holding PHFs (creams and ice cream). [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility is storing liquor in the employee locker room. [CA] Food must be stored in an approved location. Food or a cabinet that is used to store cleaned and sanitized equipment, UTENSILs, laundered LINENS, and SINGLEUSE ARTICLESshall not be in any of the following locations: (1) In locker rooms. (2) In toilet rooms. (3) In refuse rooms. (4) In mechanical rooms. (5) Under sewer lines that are not shielded to intercept potential drips. (6) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. (7) Under open stairwells. (8) Under other sources of contamination

The staff restroom mounted soap dispenser is in disrepair. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

The staff toilet room is not self-closing to the locker/dry storage room. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Sanitizer (quats/high temp.) within both dish washers were not giving appropriate sanitizer. [CA] Mechanical sanitation shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] 3-Compartment sinks were set up at both bars at the time of inspection; sanitizer (quats) measured at 200PPM.

PHFs being used as garnishes were measured between 58-59*F at the time of inspection. Per PIC, they have been out for about 3-hours [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rest of PHFs will be used for 1-hour and then discarded. Per PIC, moving forward they will place them in the under counter refrigeration and take them out when needed.

Sanitizer within the bars were measured at 400PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer were diluted with water; re-measured at 200PPM.

Per Final Inspection for SR0871558, the back bar dishwasher was removed for approval. A dishwasher was observed in the back bar area. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans for approval of the dishwasher or remove from the facility.

In the alcove area, at the ice machine, the scooper's handle was in direct contact with ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.