KATCH KITCHENS & COCKTAILS

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several TCS food items cooled ineffectively. CA: Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. COS: PIC placed improperly cooled items back in the walk-in cooler/freezer to cool properly.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes in the dish washing area and wait station stored clean still wet and stacked on top of one another. Observed several stacks of plates/bowls stacked not inverted. CA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Correct by: Re-washing all dishes stored wet. Stack dishes in a self-drying position and ensure that they are fully dry before stacking them on top of one another.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed one prep-top cooler unable to hold TCS foods at 41F or below. The gasket on the door has been replaced by duct tape that is preventing the door from closing and sealing properly. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct by: Repairing/replacing cooler. Do not use cooler to store TCS food until replaced/repaired.

Insects, rodents, and animals not present — Inspector Note: Observed several fruit/drain flies within the establishment. CA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions Correct By: Observed Ecolab communication stating that they are in the process of addressing the fruit/drain fly issue. Please send completed Ecolab report to inspector at [REDACTED EMAIL] by 7/06/2026.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several cutting boards in the kitchen and bar areas with deep cut marks with black staining. Observed several dishes stored clean with food residue still on the food contact surface. Observed a build up of organic growth on the inside of the ice machine. Observed a build up of organic growth on the inside of the nozzles of the soda machine in the wait station and in the back bar. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: - Replacing cutting boards - Clean and sanitize the ice machine and soda machine nozzles.

In-use utensils: properly stored — Inspector Note: 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.

In-use utensils: properly stored — Inspector Note: 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.

Toxic substances properly identified, stored, used — Inspector Note: 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.