Katch Kitchens & Cocktails

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.