TRIPLE J STEAKS & SEAFOOD

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at bar tested at over 500ppm. Bartender diluted solution at time of inspection. Tested at 200ppm. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Shelf finish flaking off shelves in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on bar 1 door reach in cooler and on grill station 1 door reach in cooler. Fry station back splash area has build up of breading.

Basic - Single-service articles stored in toilet room. Paper towels stored in employee bathroom. Manager removed paper towels from bathroom at time of inspection. Corrected On-Site

Portable fire extinguisher is inaccessible. For reporting purposes only. K class blocked by glass racks. Manager moved glass racks during inspection. 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. Tested at 0ppm. Machine primed during inspection, retested at 200 ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wet fry batter reconstituted from dry product with eggs, Per employee less than 2 hours prior. Ice added to mix to cool product. New temp 40F. Discussed time as a public health control with manager and provided form for written plan. Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Heat lamp hot holding: prime rib 107F. Per employee prime rib was cooked less than 1 hour prior. Returned to oven during inspection. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 500+ ppm. Manager diluted solution to 300ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area. Restocked at time of inspection. 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. Tested at 0ppm chlorine. Employee fixed machine during inspection, tested at 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in upright fry side cooler. Employee moved chicken to bottom during inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese 87F, cooling for 1 hour per employee, down to 85F after 30 minutes, improper cooling rate. Manager put Mac and cheese in freezer for rapid chilling, down to 68F in 30 additional minutes. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above back prep area.

Basic - Cutting board has cut marks and is no longer cleanable. On fry station. Repeat Violation

Basic - Hole in or other damage to wall in dry storage area.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of 2 door upright cook line area cooler.

Basic - Screening is not 16-mesh to the inch. Screening on vent behind ice machine.

Basic - Water leaking from pipe and/or faucet/handle. Water line leaking under prep area sink.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes, then move to prep area and handle scale and begin putting on gloves to work with food. Observed employee tie shoe and begin putting on gloves to work with food. Discussed with employees. Employees washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Hot holding: yellow rice 88F, approximately 1 hour per employee. Employee reheated to 165F at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. Employee cleaned at time of inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area. Employee placed roll of paper towels on top of dispenser. 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 days written on salad dressing in walkin, no dates. Manager put dates on all items at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bartender using shaker cup as scoop.

Basic - Cove molding missing or in disrepair around the dish pit area.

Basic - Cutting board has cut marks and is no longer cleanable. In grill station.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. This inspector provided procedure, operator posted during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand mixer stored in hand wash sink located in food prep area.

Basic - No Heimlich maneuver/choking sign posted. This inspector provided sign, operator posted during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed buildup of black mold like substance and food debris on wall under dish machine area.

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. Tested at 0ppm chlorine. Machine primed at time of inspection. Retested at 100ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw ground beef, change gloves with no hand wash, begin plating ready to eat food. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo hot holding: butter 122F, less than 1 hour, employee began reheating butter at time of inspection. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in walk-in cooler in vacuum sealed bags in walk-in cooler. Fish cut out of bags at time of inspection.

Basic - Floor soiled under beer walk-in shelves.

Basic - Mold like substance on shelves in walk-in cooler.

Basic - Uncovered food stored near sink exposed to splash. Open case of potatoes next to hand wash sink by cookline. Potatoes moved to new location at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe under handwash sink by front line leaking. Manager tightened pipe at time of inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Several employees failed to wash hands prior to putting on gloves and engaging in food prep.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand on apron then began to scoop ice into a cup for guest.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold upright- raw chicken 43F, pork 43F, beef 45F, ( prepped 1 hour). Cold drawers- steak 44F, chicken 44F, ground beef 45F, white fish 47F ( prepped 1 hour ). House made dressings- cold hold- tarter 44F, cocktail 46F ( prepped 45 minutes). On food cart thawing- white fish 30F, scallops 32F. In prep area sink- mahi-mahi 60F, ham 57F( less than 45 minutes). Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves, ice maker.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice makers and both ice bins. Repeat Violation

Basic - Bathroom facility in disrepair. Employee bathroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Through kitchen and ware wash area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack, phone, I pad, speaker on food shelves and food prep table.

Basic - Food stored in undrained ice. Sweet potatoes bagged.

Basic - Food stored on floor. In walk in freezer, bag of ground beef and tub of soup stored on floor. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On food cart thawing- white fish 30F, scallops 32F. In prep area sink- mahi-mahi 60F, ham 57F( less than 45 minutes).

Basic - Hole in or other damage to wall. Employee bathroom, back entry to kitchen. Repeat Violation

Basic - Ice bucket/shovel stored on soiled surface.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic hanging plastic strips to back entry soiled. Repeat Violation

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Scoop handle in contact with ice cream. Repeat Violation

Basic - Standing water in utility dump sink.

Basic - Time/temperature control for safety food thawed in an improper manner.thawing fish and ham in standing water only. Thawing scallops and fish on food cart.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under prep table near ware wash area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At back entry and through out kitchen.

Basic - Worn, torn and/or soiled floors/carpeting. Floor tiles soiled in dry storage prep, cook line expo line, coolers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over pork chops on speed rack in walk-in. Raw shrimp and raw fish over cooked prime rib in walk-in. Raw burger patties over raw swai in tall reach in cooler. Manager rearranged all items appropriately. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food on can opener blade. Dish washer washed at time of inspection. Accumulation of grease/dust on steak pics. Employee discarded at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and soap dispenser not working in dish pit hand wash sink. Sink restocked at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage above ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. On burger station and baked potato station. Repeat Violation

Basic - Hole in or other damage to wall. In dry storage corner behind soda syrup boxes. In dry storage where pipes come through wall. Hole at base of wall in front of dish pit under K class extinguisher. FRP coming apart from wall on side of beer cooler.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice cream scoop handle in product. Employee removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust/food debris on top of cook line oven. Mold like substance on beer walk-in shelves. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom cooler section of slit freezer/fridge in fry station

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on wall above cook line hand wash sink. Dust build up on front of hood. Mold like substance on outside of beer walk-in door.