WOLF'S STEAKHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat tiramisu in left flip top cooler. Operator inverted foods Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Demi glaze (109F - Hot Holding). Per operator food hot ho,ding less than four hours. Operator placed food on cookline to reheat to 165F Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in back ice bin. Operator cleaned ice bin Corrected On-Site

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. Observed ROP tuna bearing labels to remove from packaging before thawing thawing in rop in left flip t cooler. Pper operator food thawing for less than four hours. Operator removed fresh from ROP Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbed dirty pans, loaded machine, and immediately after handled clean pans without washing hands first. Reviewed with employee handwash procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy drawers, containers of raw lamb and pork under containers of raw steaks. No divider between upper and lower drawers. Employee inverted for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo station under no temperature or time control, compound butter (76F - Cold Holding). Per manager not prepared or portioned today and out of cooler from 12:00pm. Manager returned butter to cooler to rechill. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change or high hold thermometer for bar dish machine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper in dispenser by triple sink not loaded properly and not dispensing. Manager corrected and dispenser working. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by cookline. Manager turned water back on. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Moldlike buildup along baffle inside ice machine. Manager cleaned. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on shelf by triple sink not inverted. Employee inverted. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags missing date marks.

Intermediate - Handwash sink not accessible for employee use at all times. Employee backpack on hand sink by kitchen back door. Employee removed back pack. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsi k opposite walk in freezer door. Employee replaced paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1) Styrofoam cups in bulk container of flour and sugar under prep table by cookline. 2) Plastic cup in bulk container of sugar in dry storage. Manager removed all cups. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by back door not secured. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between right fliptop unit and prep table opposite cookline. Employee removed knife. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil at cook line not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) in walk in cooler, on speed rack - tray of unwrapped raw pork ribs and whole muscle raw beef out of package above container of cooked ribs. 2) in walk in cooler, on second speed rack, tray of raw unwrapped cut steaks above open case of liquid eggs Manager rearranged all items to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flattop griddle, cooked mushrooms (118F - Hot Holding). Per manager, cooked less than one hour. Manager moved mushrooms back to griddle to reheat and hold above 135F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb by back door with attached hose missing vacuum breaker.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by back door not properly secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging on dry storage rack in back area by dish machine. Manager removed pack. Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-05-20: Observed same Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning inside walk in cooler. Warning - From follow-up inspection 2024-05-20: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling holes in dry storage room. Warning - From follow-up inspection 2023-07-25: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing in dry storage room. Warning - From follow-up inspection 2023-07-25: Observed Sme Time Extended

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 dish machine at 0ppm chlorine. Establishment set up 3 compartment sink to sanitize. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (57F - Cold Holding at room temperature). As per cook, butter was pulled out of cooler approximately 1 hour earlier.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment has quaternary ammonium test strips but does not have chlorine test strips.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to food preparation area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. RIF- raw burger over snapper fish, Employee placed burgers under snapper fish Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rosemary garlic butter (41-47F - Cold Holding), observed butter stored on top of flip top container, Employee removed butter out of temperature to WIC for a quick chill. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area-Employee cleaned Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Salad station

Basic - Employee beverage container in ice machine/ice bin. -bar area-Plastic container , Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two Employees working on cook line without hair net Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack, container stacked while the are not completed dry.

Basic - Food stored on floor. Several boxes and containers of food stored on floor in WIF

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2-3 live flies in ware wash area in kitchen. Instructed operator to immediately remove flies and sanitize affected areas. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored above ready to eat condiments and soup on shelf in walk in cooler.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed dumped ice inside hand wash sink next to cook line in kitchen. -Observed glass cup stored in hand wash sink behind bar counter.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -Observed no consumer advisory for raw/undercooked oysters. Emailed Operator Oyster Advisory to print and post. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bags hanging from shelf holding clean dishes/utensils in kitchen. -Observed employee bag stored atop wait station lowboy cooler in kitchen. Repeat Violation

Basic - Food stored on floor. -Observed box of broccolini stored on floor underneath meat cage in walk in cooler. Person in charge removed box from floor and properly stored. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed multiple utensils stored in containers holding standing water 76 F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed reach in cooler gaskets soiled throughout cook line in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.