STEEPLECHASE KITCHEN

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line black by rack. Operator made accessible Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar not date marked. Operator states item was opened 2 days ago. Operator discarded Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in multiple hand wash sinks throughout. Discussed with operator. Operator removed items Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in keg cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Krab stick thawing in standing water at sushi station. Operator moved to cooler Corrective Action Taken

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

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. Dishwasher Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Manager discard item. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....one small flying insects flying around at omelette chicken, employee cleaned. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef directly top of the ready to food pastrami, raw shell eggs, raw beef above tongue, corn beef , pastramis in omelette walk in cooler. Employee properly stored food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....Auju sauce date marked 1/26/22 in tall reach in cooler at kitchen . Stop sale issue. Employee discarded food. Corrected On-Site Repeat Violation

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...several area at buffet line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....Auju sauce date marked 1/26/22 in tall reach in cooler at kitchen . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing....knife, bottle, strainer stored in handwashing sink in several handwashing at the establishment. Manager moved . Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device, SS oak, sign provided at handwash sink by the ice machine, at server station .

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.... Written plan provided to chef

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....raw salmon, raw turkey burger with cooked veggie burger , cooked turkey burger, cooked ribs in walk in freezer. Employee properly stored food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pulled chicken date marked 8/12/21, noodles 8/13/21 at tall reach in cooler at kitchen. Stop sale issue. Employee discarded food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination for bakery station, topping station, condiments station , bread station.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pulled chicken date marked 8/12/21, noodles 8/13/21 at tall reach in cooler at kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......milk 49°, half and half 48° , butter 44° in tall reach in cooler at server station. Food being held more than four hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit......milk 49°, half and half 48° , butter 44° in tall reach in cooler at server station. Food being held more than four hours. Stop sale issue. Employee discarded food.salmon 49°, cheeses 51°, sliced turkey 50°, blintzes 50°, butter 59° in flip top reach in coolers at cook line . Food being held less than four hours. Employee time marked on food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.....cream cheese , grilled chicken breast at sandwich station at kitchen. Employee time marked on food. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink...employee moved Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing....containers stored in handwashing sink at dishwashing area. Employee moved . Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....veggie burger, turkey burger at walk in freezer. Employee date marked food. Corrected On-Site