Escape Lounge

Inspector notes: Observed bartender use bare hands to place limes as garnishes on drinks for customers. Manager educated employee about using utensils or gloves when handling ready to eat foods. The drinks were discarded and employee began using tongs

Inspector notes: In reach-in refrigerator on main cook line observed a covered container of 'vegan' hash (tofu base) holding between 70-80*F. Per employee, the hash was made at 5am, about 7 hours prior to inspection. PIC discarded hash. Reviewed proper cooling procedures

Inspector notes: Hand sink in dish pit area was missing drying provision. PIC provided paper towels and will maintain

Inspector notes: Industrial can opener on cook line had buildup of food debris on cutting surface. Per PIC they do not use the can opener. Item was moved to dish area to be properly washed and sanitized before being stored

Inspector notes: Walk-in freezer inside walk-in refrigerator was holding TCS foods between 45-49*F. Foods included beef chorizo, turkey sausage, cooked potatoes, liquid eggs, spring valley assorted dinners (with beef), pulled cooked chicken, crispy Italian arancini with mozzarella, grilled vegetables, pastrami deli meat, ham deli meat, turkey deli meat, roast beef deli meat, raw beef, raw bacon, sausage links, ground beef patties, chorizo crumbles, cheese tortellini, cooked penne pasta, cooked cavatappi pasta, crispy tofu bites. Per PIC food had been in unit overnight. Door to freezer was left open and temperature inside unit began to reach below 41*F. PIC will keep door to freezer open until service is called for unit so that it maintains proper temperatures. Establishment has adequate alternative refrigeration to continue operating