CHAZ 51 STEAKHOUSE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed reduced oxygen packaged fish not removed form it packaging before thawed. Operator willingly disposed of the product.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the produce walk in cooler: Chicken (45F - Cold Holding); Rice (45F - Cold Holding); Ambient (44F - Cold Holding). Operator stated they had a food shipment today and kept the door open. Operator moved the food to the meat walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed their left side kitchen hand sink with chopped lettuce inside. Operator disposed of the lettuce and cleaned the sink. Corrective Action Taken

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 commercially processed reduced oxygen packaged fish not removed form it packaging before thawed. Operator willingly disposed of the product. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the server hand sink.

Basic - Outer openings not protected with self-closing doors. Observed their back door out of their kitchen not self closing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in walk-in-cooler. Observed operator correct issue to meet standards for inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenhei. Observed sliced cheese at 55F in make table at cooks line cheese was in top table double panned and over stacked. Employee stated it was prepared 1 hour prior and removed extra cheese to lower reach-in-cooler and removed extra pan and closed lid on make table. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. See stop sale. Observed hand scooped cups of butter at dining room wait station and pan of whipped butter at cooks line operator stated butter were prepared 1 hour prior and marked time on them accordingly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted but at wait staff side of cooks line held at 119F. Employee stated but was placed in hot water bath 1.5 hours prior to and then turned temperature from low to high. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not find copy of Time Control Sheet. Email operator new blank copy of Time Control Sheet.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed, rice,cooked potatoes, and cut steaks all prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator correct issue to meet standards for inspection.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage at cooks line.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook remove hat and wipe head with gloved hand without changing glove or washing hands on two occasions.

Intermediate - No soap provided at handwash sink by ice machine. Observed operator correct issue to meet standards for inspection.

Intermediate - Records/documents for required employee training do not contain all of the required information.

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 commercial reduced oxygen packed fish in walk-in-cooler not opened or removed from packaging. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food from delivery on 11-5-24 still stored on floor in walk-in-freezer.

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 chlorine sanitizer at dishwasher machine at 000 parts per million. Operator replace chlorine sanitizer bucket and retested at 100 parts per million. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in reach-in cooler at cooks line. Observed employee arrange items for proper storage. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator mark the appropriately on rice. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor under dishwasher machine and surrounding area, soiled with buildup of food debris.

Basic - In-use tongs stored on equipment door handle between uses. Employee remove tongue from door. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck to clean plastic container at clean dish rack. Operator placed soiled container in 3 compartment sink to be washed. Corrective Action Taken

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef place on top of soda cans in Walk-in cooler. Observed employee move raw beef to proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed braw shell eggs over cooked beef in Walk-in cooler. Observed employee move cooked beef to proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef steaks and burger patties over shrimp, scallops an$ fish in tall reach-in cooler at end of cooks line.

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. Observed sliced cheese in Walk-in cooler prepared more then 24 hours prior as per employee statement not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bread pudding and cream brulee at salad station reach-in cooler prepared onsite more then 24hours prior as per employee statement not date marked. Repeat 11-08-22 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic containers used as scoops in panko bread crumbs and sugar.

Basic - Food stored on floor. Observed cases of assorted food on floor in Walk-in freezer.

Basic - Observed blue cutting board at cooks line has cut marks and is no longer cleanable.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open can of employee soda in Walk-in cooler on shelf above food. Observed employee remove soda can. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed buckets of sanitizer on shelf at cooks line next to grill and on counter at wait staff side of cooks line. Observed employee remove sanitizer buckets for proper storage. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at cooks line. Observed employees place buckets in buckets. Corrected On-Site

High Priority - Vacuum breaker missing at hose splitter added to hose bibb at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table with build of food debris. Observed operator removed can opener to dishwasher and cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at dishwasher area with pitcher and strainer in it. Observed employee remove items from sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp skewers, beef Wellington and bacon wrapped scallops prepared onsite more then 24hours prior as per employee statement not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on cooks line. Observed operator have employees remove beverages. 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 wait staff handling dirty dishes and then handle clean dishes with washing hands in between activities.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic in oil at 61F sitting on counter at salad prep area. Observed employee move garlic to reach-in cooler. Email operator time as a control sheet. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at back prep table soiled with mold-like substance.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed wait staff drinking from water bottle while scooping butter into cups at front of cooks line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on cooks line. Observed employee move container out of cooler snd to bottom shelf of prep table away from food and equipment. 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 000ppm(Chlorine). Observed three compartment sink 100ppm(Chlorine). Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine next to the hand washing sink.

Basic - No handwashing sign provided at a hand sink used by food employees at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler across from the cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed Gatorade on the bottom shelf away from food served from guest. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name on the shelf above the reach in coolers.