SHULAS STEAK HOUSE

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In the menu, observed a dish "Ahi tuna poke" dish is served with raw tuna and it is not marked with an asterisk indicating the consumer advisory. Operator began to mark dish on menu. Operator stated new copies will be printed. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. In the bar area observed the handwashing sink used as a dump sink. Discussed with operator the importance of not using the handwashing sink for other purposes to reduce and/or prevent cross contamination.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the main menu, ahi tuna Poke is served with raw tuna fish. The dish is missing the asterisk indicating the consumer advisory. Operator began marking the dish and stated they will later on print new menus. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Drain line for dipper well by the ice cream freezer drains into the handwashing sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veggie chopper, stored as clean, had encrusted food debris on the blades. Chopper was taken to the dish room for cleaning.

High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. In Walk in cooler observed mushroom stuffing containing boursin cheese in Reduced Oxygen Packaging. Date mak is 11-6-24. Operator discarded product Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen entrance near dishwasher, observed Hand washing sink being used as a dump sink.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked chicken in Reduced Oxygen Packaging in Walk in cooler with no date marking.

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. In Walk in cooler, observed nine packages of Reduced Oxygen Packaged tuna with instructions to remove from packaging before thawing. Operator opened packages. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is time tracking time/temperature control foods without a written plan. Provided time as a public health control forms, and explained the process.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen reduced oxygen packaged chicken. Educated Operator about Compliance with Special Processes. Chicken was prepared yesterday.No stop sale required.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris Fryer shield has accumulated grease and debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) Per operator, butter held for less than four hours. No stop sale required.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In walk-in freezer, reduced oxygen packaged sea bass portions. Discussed necessary Variance for reduced oxygen packaging with operator. No stop sale issued, portions were frozen.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tuna tartare with no secondary designation, such as an asterisk to indicate consumer advisory applies. Servers used a pen to add designationto tuna tartare on lunch menu Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On lunch menu and dinner menu consumer advisory is not visible, due to the menu jacket covering. Printed consumer advisory, and operator hung sign in dining room. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In walk-in freezer, reduced oxygen packaged sea bass portions. Discussed necessary date marking for reduced oxygen packaging with operator

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front line, utensils in water 75f, operator. Operator added hot running water 2-9-23 Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins not labeled

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 100F. Operator removed utensils. In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator removed tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked lobster thawing in prep rack. Operator removed and placed in reach in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket quaternary at 0ppm. Operator removed and replenished to 200ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chimichurri date marked more than 7 days. Prepared on site date 1/30/22.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chimichurri date marked more than 7 days. Prepared on site date 1/30/22.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump pan of water into hand wash sink on front cook line. Educated operator on proper hand sink usage.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinks being bottled water. Educated operator on the importance of using container where hands do not touch lip contact area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80°F. Operator heated water to 135°F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters above grill on front line.