Krasi

Inspector notes: The establishment uses a multi-quat sanitizer solution but was not able to provide a quats testing device; the health inspector left their quats test strips with the establishment until they can order and provide their own test strips. Have test strips to test sanitizing solution at all times.

Inspector notes: At the grill area observed a hotel pan of chicken; upon discussion with the person in charge they stated that the chicken is partially cooked and then fully cooked when an order is received. Cease this practice unless written procedures are submitted and approved by the health department.

Inspector notes: The person in charge was not able to name more than three of the five reportable symptoms and one out of six of the reportable illnesses. The person in charge should be knowlegable about illness policy. There were critical violations observed during tonight's inspection; please review the violations with the staff and take corrective actions.

Inspector notes: At a red sanitizer bucket filled with what the person in charge indicated was quats sanitizer tested at 0ppm using the health inspectors test strips. The person in charge refilled the sanitizer bucket at the three compartment sink using the automatic mixer and the sanitizer solution tested at 200ppm; sanitizer solution should meet the manafactuerer's specifications.

Inspector notes: Observed multiple food handlers without effective hair restraints; provide effective hair restraints for all food handlers.

Inspector notes: The hand washing sink access is blocked by a cart and stacks of dish racks. At the hand sink in the bar area observed an employee filling a water carafe using the hand sink faucet observed a different employee fill a container with water using the bar hand sink and observed the person in charge washing the food contact surface of their food thermometer using the hand sink after having a discussion about not using the hand sink for other uses beyond hand washing. Hand sinks must be used for hand washing only.

Inspector notes: On the printed menus and the website menus there is no reminder for items that are served raw or undercooked. Provide a reminder using an * on the printed and online menus to denote items that are served undercooked or raw.

Inspector notes: Observed greek yogurt at 50F whole milk at 50F stored in hotel pans with a reusable cold pack used to keep items cool but are not sufficient enough to keep TCS foods at safe temperatures. The person in charge indicated the food items had been removed from refrigeration at or around 5:00pm and swapped to using ice to cool the foods. The foods were rechecked half an hour later and were at or below 41F. Hold cold TCS foods at or below 41F.

Inspector notes: At the grill area observed a metal container filled with 71F water and in use utensils; stop this practice and store in use utensils on a clean and sanitized surface in water 135F and above or in cool running water. In the basement bulk food bins obsefved a deli container and a scoop with a missing handle used to scoop foods from bulk; provide scoops with handles to prevent contamination by hands.