SAMBA BRAZILIAN KITCHEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : Cooked rice in a chafer pan on the stove top, 111°. This was placed in the steamer to go back to 165°. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : a gallon of milk in the walk-in cooler, opened yesterday, no date of open or use by date.

Intermediate - Handwash sink used for purposes other than handwashing. Observed : the 1 kitchen hand wash sink with a cutting board across the top and a grill scraper in the sink. Both were removed. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed : the second glass top thermometer reads 38° in an ice bath. This was adjusted by the kitchen manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed : blue spray liquid by the front line garbage can. It was then labeled as sanitizer. Corrected On-Site

Basic - Food stored on floor. Observed : bulk oil stored on the floor in dry storage, no deliveries today per the staff.

Basic - No copy of latest inspection report available. Observed : the last inspection was not available for review.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the kitchen hand wash sink drains slow.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed: Daniel in his second week, no Certified Food Manager no employee training, and lacking an Employee Reporting form. A blank copy will be emailed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a hat stored on the clean dish rolling rack. This was moved to a lower shelf. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: at the outside wait station, spray sanitizer bottle stored with the salt and pepper. The spray was moved below. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: 0 ppm for chlorine at the low temp dish wash machine. A fresh container of sanitizer was being added, and achieved 100 ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed: 2 spray bottles of sanitizer stored with the clean dishes on the clean dish rack. These were moved to cleaning. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: 2 non original certificates.

Intermediate - Spray bottle containing toxic substance not labeled. Observed: 1 sanitizer bottle not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed: a silver tank for co2 stored in the dry goods area, not secured.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: the example menu has a consumer advisory, but lacks an asterisk to draw the quest to the advisory at the bottom, for one beef menu item, at this time. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the first uni-sex restroom, the hand wash sink only reaches 84°.