Hash Kitchen

Inspector's notes

The hand-washing sink at the bar had a cleaning brush and a utensil sitting inside. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per the chef, the sausage gravy made today was in a deep, covered container at 48°F for 5 hours before the temperature was taken. Birria and carnitas were at 51-46F in stacked containers. Per the chef, the food had been prepped/ weighed 2 hours before the food was temped. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap by the hand sink located near the mechanical dishwasher in the kitchen. PIC provided soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw in shell eggs stored over cooked bacon. Employee moved the bacon to the top shelf, and put the eggs on the bottom. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cubes of cheese in the bloody Mary bar holding 50F. The cheese was piled too high and the ice was not reaching the top parts of the container. PIC discarded the top half until the cheese temping 41F or below were remaining. Also observed liquid egg holding 55F in the prep cooler on the assembly line. PIC discarded the eggs. Observed other TCS items like chopped tomato and lettuce at 44-48F. Employee stated that the heat lamps above and the grill across from the table cause the temperatures to rise. Discussed placing bags of ice over the products or keeping lids on to maintain temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple fruit flies in all areas within the establishment. PIC provided pest control records showing the last date of service was on 10/24. Please contact pest control services and schedule treatment prior to the re-inspection on 12/18. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a spray nozzle connected to the mop sink when not in use. PIC disconnected the spray nozzle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the high temperature dish machine only reaching 144F max temperature after running 4 cycles. Employee that was washing dishes was instructed to sanitize the dishes using the 3-compartment sink until the machine is reaching 160F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Food grater, knife, mixing bowl, and vegetable dicer, which were being stored as clean, observed with food debris. All food-contact surfaces must be cleaned to sight and touch before being stored as clean. PIC relocated all said utensils/equipment to warewashing area to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using cups in the shape of roller skates. Cups and box(s) did not have any NSF designation. PIC to have company operations/marketing obtain information regarding the cups to ensure they are safe as food contact surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed eggs in shell in cold holding table on the south side of kitchen with internal temperature of 72 degrees Fahrenheit, french toast mix, liquid egg and egg whites with temperatures between 44 and 50 degrees Fahrenheit in the french toast prep table. PIC had employee discard all out of temperature products at the time of inspection. TCS foods shall be held at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.