The Original Steak and Rib House, LLC

Observed two scoops stored in seasoning container with handle in direct contact with product. CA: All scoops stored in product container shall be stored in order to prevent potential contamination of product. COS: PIC removed scoops.

Observed interiors and exteriors of equipment in need of cleaning (food debris, accumulations inside units). CA: All nonfood contact surfaces shall remain clean and in good repair, free of accumulations.

Observed physical facilities (floors, walls, ceilings, ceiling vents) with build up of grease, food debris, dust and in need of deep clean. CA: Physical facilities shall be kept clean and free of debris/accumulations.

Observed employee food stored above facility food in RIC. CA: All employee personal items shall be stored in order to prevent potential contamination of facility food or equipment. COS: PIC relocated employee food to proper area.

Observed sanitizer buckets stored directly on the floor CA: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: PIC moved buckets off the floor

Observed areas of physical facility not in good repair. The floor on main cook line and in walk-in cooler is severely damaged with broken and missing and needing to be replaced. Observed the door to the walk-in freezer unable to seal properly due to severe ice build up CA: All physical facilities shall be maintained in good repair.

Observed areas of physical facility not kept clean to sight and touch. The ceiling, walls and baseboards had several areas of damage and excessive dust, grease and debris build up. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee personal item stored in walk-in cooler with food being served in the facility. CA: Employees should have a designated area that will prevent contamination of facility items to store personal items. COS: PIC moved employee items to designated area

Observed food contact surfaces (drink nozzles in kitchen and at bar) not cleaned at a frequency to maintain cleanliness to sight and touch. CA: PIC will have staff soak and clean tonight

Observed dish machine not able to pull sanitizer that registers as adequate ppm due to low amount available in machine. CA: PIC replaced sanitizer bottle and prepped machine

Observed excessive grease and food debris built up on sides of kitchen equipment and facility areas such as floor and walls. CA: PIC will have kitchen staff deep clean areas and maintain frequent cleaning routine of areas

Observed employee personal items throughout kitchen areas. CA: PIC had employees move phones and will have designated area for employees items

Observed multiple time/temperature control for safety (TCS) foods improperly cold holding above 41 degrees Fahrenheit on ice on prep counter and in reach-in cooler (ice baths on prep counter: lettuce- 50F; shredded cheese- 49F; sliced cheese- 49F; reach-in cooler: sliced tomatoes- 44; house made BBQ sauce- 45F; see temperature chart). CA: Items on ice on prep counter had been held for less than 4 hours. PIC moved items to the walk in cooler to rapidly cool. Items in reach-in cooler had been held for longer than 4 hours. PIC discarded items.

Observed multiple TCS food items improperly hot holding below 135 degrees Fahrenheit in steam wells (baked beans- 99F; chili-100F; see temperature chart). CA: Items had been holding for less than 4 hours. PIC immediately moved items to oven to reheat to 165 degrees Fahrenheit.

Observed multiple hand sinks in kitchen and bar area not stocked with soap and paper towels. CA: Educated PIC that all hand sinks must be stocked with soap and paper towels at all times. PIC stocked hand sinks with soap and paper towels.

Observed multiple Time and Temperature Control for Safety Foods not cold held ≤41°F at the salad bars: romaine 43°F, spinach 44°F, iceberg 50°F, cucumbers 50°F, shredded cheese 48°F, eggs 48°F, ranch 45-55°F, chickpeas 53°F, cottage cheese 42-53°F, pasta salad 42-48°F; see temps. CA: PIC stated the bars were stocked less than 1 hour previous with food items prepared this morning. Instructed PIC to have all TCS foods moved to the walk in cooler to cool down and replaced with foods at the correct temperature. Discussed fully cooling all food items to ≤41°F before placing them on the salad bar. Suggested replacing the plastic pans with metal pans to conduct the cold better.

Observed multiple Time and Temperature Control for Safety foods held more than 24 hours not date marked: milk at the salad prep cooler and milk in the walk in cooler.

Observed multiple TCS foods held and used past a total of 7 days: baked bean sauce dated 8/3, green beans dated 8/3, and brunswick stew dated 7/27.

CA: Instructed PIC that foods prepared in house or items that must be refrigerated after opening and held over 24 hours must have a date mark; foods cannot be used more than 7 days total (date prepped + 6 days).