Krasi

At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.

Observed handwashing sinks in the restrooms and in the basement not reaching 100F water multipile minutes of running the hot water maximum temperature reached was 80F; the handwashing sink at the cookline reached 108F and the hot water at the three compartment sink reached 120F so there is hot water on the premise; have a technician repair the handwashing sinks so that all produce hot water at least 100F.

At the high temperature warewashing machine in the basement using the irreversible thermometer the temperature after three attempts did not pass 136F and the rinse gauge was not working properly; repair or replace the high temperature warewashing machine so that the gauge works properly and it sanitizes at required water temperature. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.

Observed spatulas with damage to their food contact surfaces in the basement and an ice bucket with missing material around the edge; repair or replace the damaged equipment; the person in charge discarded the damaged spatulas after the observation.

During the inspection I did not observe staff washing hands between tasks when returning to the food prep area and before handling or preparing food or before washing dishes in the basement after handling soiled dishes; retrain staff to wash hands at the proper times.

At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.

At the chemical warewashing machine at the bar tested 0ppm for chlorine after multiple attemps and after swapping the sanitzer bottle; repair or replace the chemical warewashing machine so that it sanitizes at the recommended ppm. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.

In the basement observed multiple in use cutting boards heavily scored; repair or replace the cutting boards.

At the main cookline handwashig sink observed staff filling containers of water at the other handwashing sink on the first floor the handwashing sink basin is blocked by a strainer and access to that handwashing sink is blocked by a moveable dolly stacked with drinking cup holders; handwashing sinks should only be used for hand washing and handwashing sinks should be accessible at all times. This is a repeat violation.

In the basement observed a cambro full of commercially prepared olives kept at room temperature since the morning per the person in charge; opened containers of olives should be stored at or below 41F the person in charge voluntarily discarded the olives and denatured them witnessed by the health inspector.

At the food prep sink in the basement observed a direct connection to the waste water system; have a licensed plumber pull proper permits and install an air gap at the food prep sink.

At the main cookline handwashig sink observed staff filling containers of water at the other handwashing sink on the first floor the handwashing sink basin is blocked by a strainer and access to that handwashing sink is blocked by a moveable dolly stacked with drinking cup holders; handwashing sinks should only be used for hand washing and handwashing sinks should be accessible at all times. This is a repeat violation.

Observed handwashing sinks in the restrooms and in the basement not reaching 100F water multipile minutes of running the hot water maximum temperature reached was 80F; the handwashing sink at the cookline reached 108F and the hot water at the three compartment sink reached 120F so there is hot water on the premise; have a technician repair the handwashing sinks so that all produce hot water at least 100F.

In the basement observed multiple in use cutting boards heavily scored; repair or replace the cutting boards.

Observed spatulas with damage to their food contact surfaces in the basement and an ice bucket with missing material around the edge; repair or replace the damaged equipment; the person in charge discarded the damaged spatulas after the observation.

At the chemical warewashing machine at the bar tested 0ppm for chlorine after multiple attemps and after swapping the sanitzer bottle; repair or replace the chemical warewashing machine so that it sanitizes at the recommended ppm. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.

At the high temperature warewashing machine in the basement using the irreversible thermometer the temperature after three attempts did not pass 136F and the rinse gauge was not working properly; repair or replace the high temperature warewashing machine so that the gauge works properly and it sanitizes at required water temperature. The person in charge set up the three compartment sink in the basement and tested at 100ppm chlorine staff are directed to use the three bay sink to wash clean and sanitize until the warewashing machine is fixed.

In the basement observed a cambro full of commercially prepared olives kept at room temperature since the morning per the person in charge; opened containers of olives should be stored at or below 41F the person in charge voluntarily discarded the olives and denatured them witnessed by the health inspector.

During the inspection I did not observe staff washing hands between tasks when returning to the food prep area and before handling or preparing food or before washing dishes in the basement after handling soiled dishes; retrain staff to wash hands at the proper times.