RIO GRANDE CHURRASCARIA

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees in dish area failed to wash hands before handling sanitized dishware and skewers from machine and triple sink. Reviewed with manager and employees proper procedand employees washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Maximum reach in cooler, raw chicken skiers above raw pork and raw shrimp,skewers. Employee rearranged for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In right Victory reach in cooler, commercial blue cheese dressing (45F - Cold Holding). Per manager not prepared or portioned today and open more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cook cart by rotisserie oven, under no temperature control, fresh garlic oil (68F - Cold Holding). Per employee prepared at 11:30am. Employee moved container to reach in cooler to chill to 41F. 2) In right Victory reach in cooler, commercial blue cheese dressing (45F - Cold Holding). Per manager not prepared or portioned today and open more than 4 hours. See stop sale. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Chemical cleaner bottles in hand sink by dish machine. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine and in back prep area. Manager replaced both. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink by dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf next to clean plate opposite dish machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler by back door.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area Maximum reach in cooler, raw chicken skewers above raw steak skewers. Employee rearranged. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line hand sink due to stripped hot faucet handle.

Basic - Faucet/handle missing/damaged at plumbing fixture. Cook line hand sink hot water faucet stripped.