Krush Restaurant & Bar LLC

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed gaskets soiled with encrusted debris and holding together with black electrical tape at glass door reach in cooler across from grill in kitchen. CA: Operator must replace worn gaskets within 10 days. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Plumbing installed; proper backflow devices — Inspector Note: Observed cold holding unit condenser leaking into plastic bus tub stored on floor in walk in cooler. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed discarded wood pallets, large pieces of wood and other debris on floor within dumpster enclosure. Observed one side of dumpster lid open with trashed items overflowing. 511-6-1.06(5)(q) - Cleaning Receptacles, in manner to prevent contamination and build-up (C) (q) Cleaning Receptacles. 1. Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule. 2. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple floor tiles missing leading to and in ware wash area in kitchen. CA: Operator must repair/replace tiles within 10 days. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to maintain food contact surfaces clean to sight and touch. Observed soda spouts guns at bar heavily soiled with mold like substance. CA: PIC cleaned surfaces during inspection. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: There is insufficient cold holding equipment available to maintain Time/Temperature Control for Safety Foods at proper temperatures. CA: Repair walk in cooler within 7 days.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed No handwashing sign provided at the handsink in the dish machine room. CA: provide hand washing signs at all hand sinks. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Handwash sink not accessible for employee, block by food storage shelves. The only hand sink with hot water. COS: Employee moved the food storage rack to the other side of the room. 11-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas;

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed two hand sinks in the main kitchen not equipped to provide hot water. CA: Must repair hand sinks in main kitchen within 24 hours. Hot water temperature at hand sink shall be 85F. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CA: Advised manager to place foods in an ice bath. Place foods in smaller containers. Before placing food in coolers. 11-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P