LEWIS STEAKHOUSE

Violations (7)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked short ribs 46-47F, cooked yesterday in walk in cooler in a deep covered container. See stop sale

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked short ribs 46-47F, cooked yesterday in walk in cooler in a deep covered container. See stop sale

  High Priority

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked short ribs 46-47F, cooked yesterday in walk in cooler in a deep covered container.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked short ribs 46-47F, cooked yesterday in walk in cooler in a deep covered container.

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice 88F dated 3.26.26 not discarded yesterday in sushi area.See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice 88F dated 3.26.26 not discarded yesterday in sushi area.See stop sale.

  High Priority

• 03F-04-5Critical

  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice 88F dated 3.26.26 not discarded yesterday in sushi area.See stop sale.

  High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice 88F dated 3.26.26 not discarded yesterday in sushi area.See stop sale.

  High Priority

• 12B-02-4Corrected on site

  Employee eating in a food preparation area on cook line. Employee went to dining room to eat.

  Basic - Employee eating in a food preparation area on cook line. Employee went to dining room to eat. **Corrected On-Site**

  Basic

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in expo area. Operator set up fresh solution at 200ppm.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in expo area. Operator set up fresh solution at 200ppm. **Corrected On-Site**

  Basic

• 06-09-1Corrected on site

  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. Tuna removed from freezer 5 hours ago at sushi station, not removed from packaging. Operator removed package.

  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. Tuna removed from freezer 5 hours ago at sushi station, not removed from packaging. Operator removed package. **Corrected On-Site**

  Basic