FLEMING'S PRIME STEAKHOUSE #2005

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves at walk in cooler soiled. Chef clean up the shelves. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Ceiling tile missing. At kitchen, according to the chef the technician for AC are working on premises.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager took it for cleaning. Corrected On-Site

Basic - Food stored on floor. Observed a bag of Onions on walk in cooler's floor. Employee placed it in a shelf. Corrected On-Site

Basic - Walk in cooler vents soiled with accumulated dust, or mold-like substance.

Basic - Carbon dioxide/helium tanks not adequately secured. Storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board was replaced.. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Kitchen.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Kitchen.

Basic - Equipment in poor repair. Ice machine lid broken.

Basic - Ice buildup in reach-in freezer.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler.

Basic - Interior of oven has accumulation of black substance.grease.

Marked exit/path to marked exit blocked. For reporting purposes only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes at 58 f Executive chef place the tomato in the cooler. Corrective Action Taken

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawed in standing water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Flat top wall accumulation of grease.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents soiled.

Basic - Water leaking from pipe and/or faucet/handle. Dishwashing area.