FOGO DE CHAO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changed gloves without previously washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener need a deep cleaning.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at front bar, container with lemons stored inside hand sink.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed at kitchen, utensils stored in a soiled tray. Manager took tray for cleaning. Corrected On-Site

Basic - Food stored in undrained ice.

Basic - Ice scoop handle in contact with ice. Observed at front bar. Bar tender removed scoop. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at unit located at front bar.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink at beef grill station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri sauce with garlic (62F - Cold Holding) at cookline, manager voluntarily discarded it. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked bacon chicken (123F - Hot Holding); cooked beef (115F - Hot Holding) at front line hot boxes, manager requested staff to place items back in the grill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues at handwashing sink unit next to prep area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at both ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed over prep area.

Basic - Food stored on floor. Observed box of vegetables stored on the walk-in cooler unit floor, staff relocated it to rack. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at cookline stove oven door.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed box of at cookline, staff relocated it to shelf. Corrected On-Site

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 at handwashing chlorine sanitizer dishwasher machine at 0ppm. Chlorine solution exchange retested at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers stored over smoked salmon, cooked shrimp and crab. Staff relocated the product correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mortadella (61F - Cold Holding) at buffet line. Manager voluntarily discarded the item. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato soup (120F - Hot Holding); black beans (113F - Hot Holding) at cookline. Staff placed both products in the stove to be reheated to 165°F or above, staff was coached on reheating/holt holding procedures. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several AC vents soiled/dusted at kitchen area

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by walk-in cooler entrance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter grilling station.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm. Staff provided new solution retested 200ppm Corrected On-Site

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. Observed employee drying clean utensils, changed tasks and went back without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Meat department.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and grill station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in a dirty rack. Manager took tray to the dishwasher station. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Bar and grill station. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at bar.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at grill station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager took it to the dishwashing area. Cutting boards soiled. Manager replaced cutting boards. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen. Manager removed garbage can.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and telephones over prep area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef at hot holding unit ( grill station)at 125°. Manager adjusted control to 135. The beef was cooked less than one hour prior to temperature was taken. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Manager took it to the three compartment sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sinks at bar and grill station used for other purposes. Manager removed items from hand sinks.. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. Front bar. Manager removed the scoop from the ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen salad station.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Front bar. Manager adjusted the faucet. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed poultry improperly thawed at prep sink at "station salad"

Basic - Water leaking from pipe and/or faucet/handle. Hand sink at grill station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw salmon inside reach in cooler. Employee rearranged properly during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty knives inside hand wash sink in butcher area. Employee removed during inspection. Corrected On-Site

Basic - Food stored on floor. Observed bag of raw potatoes stored on floor in walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the bar area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar mix container not labeled with common name. Manager labeled during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.