Y.o. Ranch Steakhouse

*43 Light - 50 foot : Food and utensils area

KITCHEN AREA.

*10 Clean Sight and Touch

CUTTING BOARDS, POTATOES CUTTER, SODA NOZZLES

*45 Lockers to be used to store personal items

DO NOT LET EMPLOYEE STORE THEIR PERSONAL LUNCH BOX ON TOP OF CLEANED PLATE IN SALAD STATION COOLER.

*31 Handwashing lavatory - accessible

DO NOT STORE ANY ITEMS IN FRONT OF HAND SINK.

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED A CUP OF BEVERAGE STORED ABOVE PREP. COOLER.

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

OBSERVED TO GO BOXES STORED ON THE FLOOR OF STORAGE AREA BELOW STAIRS.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE RAW MEAT ABOVE PRODUCE IN COOLER.

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

*02 Cold Hold (41øF/45øF or below)

PORK 49'F

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING SINK.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN EXTERIOR OF DISH WASHING MACHINE. CLEAN FLOOR OF STANDING WATER. CLEAN DUSTY CEILING.

*09 Food on display shall be protected from contamination

ENSURE THAT ALL FOOD IS COVERED AND SEALED IN WIC

*10 Clean Sight and Touch

CLEAN ICE MACHINE

*20 Grease Trap Tickets

NO CURRENT RECORDS

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

*36 Cloths in-use for wiping food spills used for no other purpose

CANT BE USED UNDERNEATH CUTTING BOARDS

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

NOT BETWEEN EQUIPMENT

*43 Clean vent syst:Intake/exhaust air ducts

*45 Premises cleaned when minimal food is exposed

OPENING IN CEILING THROUGHOUT THE BUILDING

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

*02 Cold Hold (41øF/45øF or below)

HAMBURGER MEAT AT 56.8F

*10 Clean Sight and Touch

ICE MACHINE

*18 Toxic items storage adjacent to food/utensils

BUTANE NEAR OPENED FOOD PRODUCTS

*29 Outfitter-Thermometer.

NEEDED IN WHITE ICE CREAM COOLER

*32 Damaged Equipment

DOOR GASKETS AND RIC AT THE BOTTOM IS DAMAGED

*34 Pest Control

GNATS PRESENT

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

MUST BE 6 INCHES OFF THE GROUND NO TOWELS UNDERNEATH CUTTING BOARD

*41 Food Labeling - Bulk Food w/ Card or Sign

LABELS

*42 Dirty nonfood contact surfaces

FAN COVERS IN WIC

*43 Clean vent syst:Intake/exhaust air ducts

VENTHOODS NEED CLEANING

*45Floor, wall, ceiling - Exposed material

OPENING IN CEILING NEAR THE BACK

*19 Water & Plumbing in good repair- per code

LEAK AT SINK

*28 Do not exceed manuf. use by date

FOOD PRODUCTS NEED DATES THAT EXCEED 24 HOURS

*26 Consumer Advisory--Disclosure--description criteria

NEEDED ON MENU

*32 CIP-Cleanability

KNIFE RACK NEEDED CLEANING

*34 Outer door: solid,selfclosing,tightfitting

NEEDS WEATHER STRIPPING CAN SEE DAYLIGHT

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

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

KNIVES CANT BE STORED BETWEEN EQUIPMENT

*39 Soda nozzles and ice bin clean as specified

IN BAR

*43 Light bulbs, light shields provided

IN REACH IN COOLER

*45Physical Facilities Floors,Walls,Ceilings

CEILING TILES, BASEBOARDS NEED REPLACING, HOLES IN THE CEILING

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

needed at handsink

*43 Light bulbs, light shields provided

needed in ric by prep area

*34 Outer door: solid,selfclosing,tightfitting

back door must be tightfitting

*45Physical Facilities Floors,Walls,Ceilings

need repair big opening in the ceiling

*10 Clean Sight and Touch

clean the ice machine, biofilm and spores

*10 Clean Sight and Touch

clean ice bin

*19 Water & Plumbing in good repair- per code

leak at the back sink HW is not working

*20 Grease Trap Tickets

last date was 08/19/19 Southwaste

*21 Outfitter-Certified Food Manager

expired cert

*26 Consumer Advisory--Disclosure--description criteria

*41 Food Labeling - Bulk Food w/ Card or Sign

sauces bottles

*42 Dirty nonfood contact surfaces

vents

*43 Light bulbs, light shields provided

3 bulbs

*45 Floor& wall junctures- coved & sealed

exposed materials and holes in ceiling

*47 Handwashing signage

*22 Handlers-Certificate Not On Site

*39 Equipment & utensils cleaned before restocking

CLEAN KNIVES BEFORE STORING IN KNIFE HOLDER

*29 Food thermometers provided and accessible

PROVIDE THERMOMETER INSIDE COOLING DRAWERS ON COOK LINE TO GET ACCURATE TEMPS, PROVIDE THERMOMETER AT ALL COOLERS

*36 Cloths in-use for wiping between uses stored

OBSERVED COOK HANDLE RAW MEAT WITH GLOVES, THEN WIPE GLOVES ON WIPING CLOTH STORED ON APRON

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

ITEMS MUST BE COVERED WHEN STORED IN WIC

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

DESIGNATE AREA FOR PERSONAL ITEMS IN COOLER AT SERVER AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN BLUE ICE SCOOP HOLDER

*43 Light bulbs, light shields provided

FIX BROKEN LIGHT SHIELD BY LOCKERS

*28 Original cont. of RTE/PHF/Day1= day of opening

CUT FRUIT AND VARIOUS MEATS MUST BE DATED IN DESSERT AREA, LACK OF DATE MARKING IN ITEMS IN WIC BY EXPO LINE

*18 Toxic items labeling-non original container

LABEL TOXIC SPRAY BOTTLE BY DISH AREA

*19 Water & Plumbing in good repair- per code

ALL HAND SINKS SHOULD BE FULLY FUNCTIONAL EVEN IF NOT IN USE- COS

*47 Handwashing signage

AT ALL HAND SINKS

*31 Individual, disposable towels

AT BAR HAND SINK

*42 Nonfood-contact surfaces material

*07 Food safe, good condition, unadulterated, and honestly presented

*43 Clean vent syst:Intake/exhaust air ducts

*32 Maintain in Good Repair

*43 Clean vent syst:Intake/exhaust air ducts

* 21 RFSM notify 10 days & replacement in 45 days

*42 Dirty nonfood contact surfaces

dirty gaskets

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket stored next to mixing flour

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers in walk in cooler

*32 Damaged Equipment

broken gaskets

*10 Clean Sight and Touch

dirty mocrowaves

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

dirty vents in WIC

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

eggs above produce

*42 Dirty nonfood contact surfaces

dirty gasket

*32 Damaged Equipment

broken gasket

*43 Light bulbs, light shields provided

Light shield missing from near back walk in cooler hallway. Light shield missing from ballroom production kitchen (not in use) Light bulb out in baked potato station

*42 Dirty nonfood contact surfaces

Food soil buildup around production line open top meat reach in cooler. Dirty AC vent above kitchen entrance. Dirty ceiling and vents above deep fat fryer on main production line.

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

Three opened bottles of Gatoraid on production line. If employees are drinking with gloved hands they are contaminating their gloved hands with the surface of the drink bottle.

*10 Equipment and Utensils Sanitization

Chlorine in sanitizer buckets tested at 0ppm Chlorine and 10ppm Chlorine. Make sure employees follow manufacturer's directions and test for effective concentration of Chlorine. A minimum of 50 ppm C

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored adjacent to raw lobster tail. Raw beef stored adjacent to baked potato condiments. Sheet pan with food carbon buildup used to cover cut sliced mushrooms.

*45 Floor& wall junctures- coved & sealed

Missing grout and cracked tiles around kitchen. Gaps where soil can accumulate in between floor tiles.

*29 Cold/hot hold unit thermometer easily viewable

Thermometer for reach in sliding cooler on production kitchen showed -30°F Corrected with installation of additional thermometer.