Elevation Kitchen & Cocktails

2-2A: .03(2)(o)PIC (person in charge) was unable to provide signed employee health forms for employees present today. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employee sign health forms.

2-2D: .06(2)(o)Observed a metal utensil pan and a pour sprout for alcohol stored in bar hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed to an approved locations.

2-2E: .03(6)PIC was unable to provide an vomit and diarrheal event kit nor written procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: PIC was given written procedures. Facility has chlorine onsite.

6-1A: .04(6)(f)Observed chicken sausage, turkey deli meat, veggie spring rolls, and a raw steak cold holding above 41F in the prep cooler. Observed american sliced cheese, shredded cheese, and spring mix in an ice bath cold holding above 41F. Observed raw steak, and raw burger cold holding above 41F in the reach-in-drawer. Observed two containers of cooked oxtails, cooked pasta, and raw chicken cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods in the walk-in-cooler were discarded. Foods from the prep cooler were removed to the walk-in-cooler. Ice was added to foods in the ice bath and reach-in-drawer. **** SECOND REPEAT OF CODE VIOLATION. THIRD REPEAT WILL REUSLT IN PERMIT SUSPENSION***

12B: .03(5)(h)Observed two food employees handling foods while wearing a watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Both employees removed their watch. ***SECOND REPEAT OF CODE VIOLATION. THIRD REPEAT WILL RESULT IN PERMIT SUSPENSION. ***

15B: .05(3)(h),(i)PIC was unable to provide test strips for chlorine. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: PIC was given test strips.

6-1A: .04(6)(f)Observed american cheese and shredded cheese cold holding above 41F in an ice bath. Observed grilled chicken, mozerella cheese, and pizza sauce cold holding above 41f in the prep cooler located across the pizza oven. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food employee added more ice to the ice bath. Food employee discarded the pizza sauce and closed the prep cooler lid for foods to rapidly cool.

10D: .04(7)(c)Observed multiple squeeze bottles throughout the kitchen not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Food employee labeled all of the squeeze bottles. *SECOND REPEAT OF CODE VIOLATION. OBERSVATION ON NEXT ROUTINE INSPECTION MAY RESULT IN PERMIT SUSPENSION.

11C: .04(6)(c)Observed a large package of beef thawing in ambient air in the vegetable sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food employee removed the large package of beef to the meat sink and ran water.

12B: .03(5)(g)Observed the only food employee in the kitchen, wearing a golden bracelet while handling foods. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Food employee removed his bracelet and washed his hands.

12D: .04(4)(g)Observed a package of beef thawing in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food employee removed the package of beef to the meat sink and sanitized the vegetable sink.

14A: .04(4)(k)Observed whisk, thongs, and large spoon stored in a utensil holder contianing standing water with a temperature of 79F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in 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 the required frequency. (C) Corrective Actions: Food employee removed the utensil holder to the grill

10D: .04(7)(c)Observed multiple squeeze bottles and containers not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC (person in charge) labeled all of the squeeze bottles and containers.