KATCH KITCHENS & COCKTAILS

Observed quats sanitizer in all 3 compartment sink in the main kitchen above 400ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P. COS: Person in Charge (PIC) fixed 3-comparment sink to read 400 ppm. Discussed with PIC that the quatz sanitizer that they use can be at concentration at or between 150 ppm and 400 ppm. Any higher than 400ppm, the sanitizer can cause a poisonous affect on customers. Any lower than 150 ppm the equipment is not being properly sanitized.

Observed in-use utensils sitting on grill stored in water that was below 135F. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: n a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: The utensils were removed from the water and placed on grill.

Observed disposable bowls without handles stored inside seafood flour, white flour, and poultry flour. Observed PIC remove same bowls from other in use dry goods containers in the kitchen. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of flour. COS: The bowls were removed from the all the flours and any other dry goods in the kitchen. Discussed with PIC that only utensils with handles can be stored inside of the flour in other dry goods.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. At the time of inspection, walk in cooler had an ambient temperature of 42.8F. Discussed with PICs that there was a shipment that was received an hours prior to my arrival. Informed PICs that they have 4 hours to cool all TCS and RTE foods in the walk in cooler (WIC) to 41F or lower. Foods were moved to freezer and WIC ambient temperature was lowered. One pan of shrimp that was 51F was discarded. Egg washes for poultry and sea food were discarded and replaced (68F and 58F respectfully). Discussed with PICs that they can use time as a form of public health control for their egg washes if they prefer.

Observed quats sanitizer in all three sani buckets reading above 400 ppm at first check. CA: (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P. COS: Person in Charge (PIC) fixed all buckets to read 400 ppm. Discussed with PIC that the quatz sanitizer that they use can be at concentration at or between 150 ppm and 400 ppm. Any higher than 400ppm, the sanitizer can cause a poisonous affect on customers. Any lower and the equipment is not being properly sanitized.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. At the time of inspection, reach in cooler located in front of stove. The following items temperature at: Lobster 47, Red Snapper 44, Tilapia 44, shrimp 44. All items were relocated to cooler or placed on ice (just prepped). The RIC cooler temperature was 50 degrees (overstocked).

Observed gasket on RIC damaged, not closing properly. Informed person in charge (PIC) to repair.

Observed several food items stored uncover.

Informed PIC to provide thermometers for all cold holding units.

Observed strong sewer smell inside facility. Informed PIC to contact plumber to address the concern.