STK STEAKHOUSE

Violations (7)

• 14-86-1CriticalCorrected on site

  14-86-1

  High Priority - Observed Non-food towel used as liner for a tray of chips. Chef removed towel. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  08A-20-5

  High Priority - Observed raw shell eggs stored over raw lamb in reach in cooler. Advised manager Raw animal foods must be properly separated from each other in holding unit based upon minimum required cooking temperature. Chef rearranged. **Corrected On-Site**

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic

• 31A-11-4

  31A-11-4

  Intermediate - Observed Handwash sink in bar area being used as a dump sink used for purposes other than handwashing.

  Intermediate

• 31A-09-4Corrected on site

  31A-09-4

  Intermediate - Observed Handwash sink in kitchen area not accessible for employee use at all times due to prep table stored in front. Chef removed. **Corrected On-Site**

  Intermediate

• 06-09-1Corrected on site

  Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef removed from packaging.

  Basic - Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef removed from packaging. **Corrected On-Site**

  Basic

• 21-38-4Corrected on site

  21-38-4

  Basic - Observed Wiping cloth sanitizing solution stored on the floor in bar area. Chef moved to shelf. **Corrected On-Site**

  Basic