107 STEAK & BAR

Violations (10)

• 22-41-4CriticalCorrected on site

  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.

  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. Observed chlorine dishwasher machine at 0ppm bar area. Staff provided new sanitizer, retested at 50 ppm **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken sausage (113/121F - Hot at cook line under heat lamp, instructed staff to reheat to 165° or above before taking to buffet line **Corrective Action Taken**

  High Priority

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed crate containing raw vegetables stored at walk in cooler floor.

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris and rusted.

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

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at some cooling units.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles unlabeled inside reach in cooler salad station.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed several auxiliary cutting boards with mark not longer cleanable.

  Basic

• 31A-09-4

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking one of the handwashing sink at kitchen area next to ice maker.

  Intermediate

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door east side.

  Basic