The Steak House Restaurant

Observed multiple food items stored uncovered throughout the facility that were not in the process of cooling. Raw chicken in the walk in cooler, cocktail sauce in the second walk in cooler, several items in the burger station cooler. CA:Food must be stored covered to protect from overhead contamination. Food that is cooling may be stored loosely covered or uncovered so long as it is protect from overhead contamination. COS: Items that were uncovered were covered with clear wrap to protect from overhead contamination.

Observed box of styrofoam cups and plate lids stored on the ground in the back dry storage area. CA:Single service items shall be stored a minimum of 6 inches off the floor in an area free from splash or dust. COS: Boxes moved to a shelf.

Heavy accumulation of grease and crumbs on the exterior of the burner tables directly upon entering the main kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequeny to preclude the build up of dirt and soil residues. Correct within a week, take time to properly clean the nonfood-contact surfaces of the equipment.

Observed several spray bottles around the facility with no label on them. CA: When a chemical is taken from a bulk container and put into a working container such as a spray bottle, then it must be labeled with a common identifying name. COS: Bottles labeled.

Observed multiple boxes of cups and aluminum pans sitting on the ground in the storage area. CA: Single service items shall be stored a minimum of 6 inches off the floor. COS: Boxes moved.

Observed fried chicken sitting under heat lamp in the kitchen. Chicken had temperatures ranging 119 F and below. TCS food being hot held must be maintained at a temperature of 135 F or above. COS: Chicken refired in fryer to 171 F before being place back under the heat lamp.

Facility has multiple area above stoves, around breading area that are extremely soiled and have dust buildup. Walls, floors, and ceilings shall be cleaned at a frequency to prevent accumulations.

Procedures for cooling at time of inspection ha water that is cold from the tap being added to shrimp buckets to bring them clean in temperature. Water may not be used in cooling except in the form of ice added as an ingredient or when the food item is in a container that is then placed into an ice water bath. CA: Will add more ice and put shrimp in shallower, thinner pans to help cool shirmp rapidly.

Observed no lights functioning in dry storage area. Lighting shall be adequate to provide 50 foot candles of light intensity to food prep, storage, and service areas.

Chemicals (clorox, degreaser) observed stored above food prep line in kitchen beside, food grad storage containers. Chemicals need to be stored in desginated and tools location away from kitchen prep areas.

Proper cooling methods need to be properly established for items prepped for salad bar (after prepping items, place back in WIC, freezer to cool to 41 or below prior setting on salad bar and using metal pans for ice pan to cover depth of food in plastic food storage container.

Separation and protection - seperating raw chicken dredge area away from dessert/food prep area. Observed chocolate dessert fixed sitting by raw chicken vat and dredge. Potential for cross contamination observed.

Wet nesting of drinking cups in drink prep shelving area. Dishes need to be stacked in a manner to air dry.

Several broiler unit plating. Secondary shelves, door handle to cold hold untis and hot hold units observed with build up and need to be cleaned more frequently to preclude build up of grease.