PRIME 239 STEAKHOUSE

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. The manager changed out sanitizer bucket during inspection. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over ready to eat crab mix in walk-in cooler. The chef moved the crab mix to reach-in cooler on cook line. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from cook line. Warning

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container flour. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in freezer. Warning

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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The chef posted form during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Equipment in poor repair. Observed reach-in cooler gasket across from cook line gasket torn.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink beside cook line hot water shut off. The chef turned on hot water at hand washing sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The chef had ice machine cleaned. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner above prep table. The chef protected plates above prep table. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. The chef removed knives from in between equipment. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The chef removed container from flour bin. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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. Emailed manager DBPR Form HR 5030-103 Corrective Action Taken

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

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and potatoes not labeled.

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