DUNSTON'S STEAKHOUSE

Violations (9)

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Do not dump items down hand wash sink

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Do not store raw beef or raw fish over RTE food in RIC

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Clean inside dirty ice machines

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Keep all TCS cold hold food @ 41 F or lower at all times. Observed WIC stew at 47.9 F and WIC deli sliced ham at 44 F.

• 28

  Toxic substances properly identified, stored, used

  7-102.11 Label all non-original toxic chemical bottles with common name of chemical used

• 35

  Approved thawing methods used

  3-501.13 Thaw frozen food under running water while being completely submerged in water

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 Remove absorbent linen from underneath drinking glasses

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean dusty WIC fans, remove plastic covering from exterior of equipment

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Repair floors to be smooth and easily cleanable. Tighten loose faucets at every prep sink as needed