KALUZ RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shrimp in the lowboy cooler by the grills. Operator stored properly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up clean plates.

Intermediate - Equipment drain line draining into handwash sink in the dishwashing area. Operator removed drain line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink by the ovens blocked with a speed rack. Operator removed speed rack. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the deli slicer. Operator added paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - In-use wet wiping cloth used under cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Open dumpster lid. Operator closed the lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind the dish machine.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum at mop sink splitter.

Intermediate - Equipment drain line draining into handwash sink. Observed drains line draining into the handwashing sink in the dishwashing area. Operator removed drain line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at bar with a strainer in it for dumping drink. Operator removed strainer, washed and sanitized the handwashing sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish storage area several dishes with wet nesting. Operator stored to allow air drying. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F. Operator removed utensils from water, cleaned and sanitized. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed operator touch plated ready to eat foods with bare hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed whole milk cold held at 46F in front line reach in cooler. Per operator, milk transfer to front line cooler 1.5 hours prior to the inspection. Operator placed milk on ice bath for quick chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink at dishwashing area. Operator refilled soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in walk in cooler more than 24 hours. Operator correctly date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of mold like substances buildup in ice machine. Operator clean and sanitized. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. Operator clean and sanitized. Corrected On-Site

Basic - Single-service articles improperly stored. -Observed takeout containers stored on dry storage floor.

Basic - Stored food not covered. -Observed an uncover container with cooked chicken in walk in cooler. Operator covered container. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in bar. Operator placed solution in double bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed no label on flour containers in prep station. Operator labeled containers. Corrected On-Site

Intermediate - No soap provided at handwash sink. At service bar hand sink. Soap suppliedduring inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler, macaroni and cheese sauce (111F - Cooling). Per cooling log, cooling started at 10:45. Item discarded. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler, macaroni and cheese sauce (111F - Cooling). Per cooling log, cooling started at 10:45. Item discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar, cut melon (66F - Cold Holding); cheese olives (66F - Cold Holding). Items stored in bar caddy. Items moved to refrigerator to chill and cold hold. Corrective Action Taken

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front cookline. Water moved to flat top cooler to heat to a minimum 135°F

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation old food residue buildup on can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked potatoes stored in walk-in cooler. Per operator, potatoes was cooked on 10/11/2022.

Basic - Open dumpster lid.