Bob's Steak & Chop House

*31 No soap at handsink

Provide soap for hand sink in back prep station

*32 Damaged Equipment

Discard/Replace chipped rubber spatulas.

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects & rodents

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed employee beverage stored inside RIC drawer next to product

*43 Light bulbs, light shields provided

Replace broken light under vent hood

*44 Outdoor enclosures constructed

Observed outside dumpster side doors open. Maintain closed when not in use

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide Quat test strips to test 3 compartment sink & sanitizer buckets concentration levels. Maintain b/w 200-400 ppm

*31 No soap at handsink

*32 Nonfood surfaces-design to be cleaned easily

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

*45 Drying Mops-air dry

*42 Floors/walls/ceiling/nonfood dirty

*45 Premises shall be maintained in good repair

Repair warping FRP wall near back prep sink.

*02 Cold Hold (41øF/45øF or below)

Cold hold temperature above 50 degresss

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw eggs above carrots and beef over fish

*18 Toxic items storage adjacent to food/utensils

Toxic cleaner next to food at bar and soap bucket next to water bucket for food

*21 RFSM - Not On Site

Must have RFSM on site during serving hours

*37 Storing the food at least 15 cm (6 inches) above the floor

Food must be 6 inches off the floor in walk in cooler

*39 Utensils, single serve items 6 inches off - floor

Utensils must be 6 inches off the floor in rear storage

*43 Clean vent syst:Intake/exhaust air ducts

Soiled air intake vents

*46 Covered waste receptacle for women's restroom

Missing covered trash can in female restroom

*47 Handwashing signage

Missing hand wash signs at hand sinks

*02 Cold Hold (41øF/45øF or below)

Cold holding of steaks must be at a temperature of 41 degrees and below

*45 Premises shall be maintained in good repair

Address leak in walk in cooler

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Provide cover for cakes

*32 CIP-Cleanability

Aluminum lining used at cooking station

*42 Dirty nonfood contact surfaces

Clean surface stains, WIC fans

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations are marked with * beef 50* squid 48* sausage 49*

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw fish next to cooked crab raw beef next to sausage

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Do not use cloth under cutting board or store utensils on cloth liner.

*02 Cold Hold (41øF/45øF or below)

lamb/steak 46 F

*18 Toxic items labeling-non original container

*19 Water & Plumbing in good repair- per code

repair broken/leaky faucet head

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*41 Food storage containers, identified with common name of food.

sauce bottles

*47 Handwashing signage

bar and kitchen handsink

*32 Damaged Equipment

*35 Jewelry Prohibition

*36 Cloths in-use for wiping between uses stored

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

*47 Other Violations

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*34 Outer openings:closing holes, gaps

seal back door properly to prevent entrance of insects and rodents

*35 Hair Restraints effective

employees in prep area observed without hair restraint

*41 Food storage containers, identified with common name of food.

label all food containers with common name

*43 Light bulbs, light shields provided

replace broken light under vent hood

*32 Approved Food Contact Equip.

replace residential freezer with commercial NSF approved

*31 Handwashing lavatory - accessible

maintain hand sink accessible at all times

*44 Receptacles tight fitting lids, doors, or covers

maintain side doors of outside dumpster closed when not in use

*42 Dirty nonfood contact surfaces

fan covers in walk in cooler,

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes sitting on the table at the bar.

*34 Outer door: solid,selfclosing,tightfitting

The door is not tight fitting on the frame. ( adjust the door to close on the frame. )

*10 Clean Sight and Touch

soda gun cap had a little buildup of dirt on the inside.

*42 Dirty nonfood contact surfaces

clean the gaskets on the salad line ( heavy buildup on the magnetic gaskets. )

*47 Other Violations

ice for human consumption used as a coolant. (stored a bottle in the large ice bin.

*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo

the raw beef was over the container of sliced potatoes ( ready to eat. )

*41 Food Labeling - Bulk food for self dispensing

label the large bulk containers of flour and sugar etc.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide a written procedure on vomiting and diarrhea.

*44 Receptacles tight fitting lids, doors, or covers

The outside lids on the dumpster must be closed .

*45 Floor& wall junctures- coved & sealed

FLOORS NEEDS TO BE COVERED

*36 Cloths in-use for wiping between uses stored

*39 Soda nozzles and ice bin clean to remove soil

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

DO NOT STORE CONTAINERS IN ICE BIN FOR CONSUMPTION

*43 Clean vent syst:Intake/exhaust air ducts

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

FISH STORED BELOW STEAKS

*43 Clean vent syst:Intake/exhaust air ducts

*42 Nonfood-contact surfaces material