MAC'S CHOPHOUSE

Observed hot water not available for the employee bathroom located in the outdoor storage area. Observed hot water not available for the hand sink located on the service line in the main kitchen. Observed low cold water pressure for the hand sink located on the service line in the main kitchen.

C/A: Hot and cold water under pressure shall be provided

NOTE: hot water was provided at the hand sink located on the service line

Observed ceiling tiles missing is the outdoor dry storage area.

C/A: All physical facilities shall be maintained in good repair.

Observed food employee hand raw steak with gloved hands then change gloves and handle ready to eat food (cheese) without washing their hands. Observed food employee put their gloved hands in the pockets of their pants and resume food prep without changing gloves and washing their hands.

c/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS: food employee washed hands

Observed several food employees turn of the hand sink with their bare hands after completing the hand wash procedure.

C/A: To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: food employees re-washed hands; PIC discussed hand washing procedure with staff

Observed cold TCS food distinguished by an asterisk (*) held above 41F.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded; raw shrimp allowed to be cooled to 41F in the freezer as it was prepared at 11:00am per PIC. Salad in walk-mounted unit also allowed to cool to 41F.

NOTE: a lot of these items were observed in plastic zip-lock bags, bags were also full; discussed using alternatives that allow for better heat transfer, and cold circulation in units. Also discussed not stuffing units with food to allow for better cold air flow.

No Certified Food Safety Manager (CFSM) posted at the facility. CFSM certificate for Michael Fuller produced by facility, however certification expired on 7/20/2025

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

COS: CFSM certificate provided and posted

Observed a half eaten burger on the prep table located directly in front of ice machine in the main kitchen. Observed employees personal drinks stored on prep tables and 2 cans of sprite stored in the reach-in cooler of the middle prep top unit in the main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: food and drinks discarded; discussed designated areas with PIC

Observed the hand sink in the main upstairs bar area being used as a dump sink. Observed large containers of food being stacked directly in front of the hand sink located in the ware washing area of the main kitchen.

C/A: . A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

COS: items removed from sink; hand sink made available for use

Observed black build up on the inside on the ice machine located in the main kitchen, and black build up on the inside of the ice machine in the outside storage area.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed raw lobster being thawed in a bucket filled with stagnant water sitting on top of the ice machine in the main kitchen.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: lobster moved to walk-in cooler to finish thawing; discussed thawing methods

Facility not displaying an inspection report. When asked facility produced inspection report from 2023.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

COS: most recent report posted

Observed cold TCS foods are not held at 41*f or below in kitchen (dairy products, green leafy vegetables, melon, sprouts, raw meat, cooked seafood, cooked ready to eat food): in sauté prep top cooler, fry prep top cooler, salad prep cooler, reachin cooler and on cookline storage counters . Food discard.

Observed food contact surfaces were sanitized at a concentration level above 100 pm kitchen dishmachine 200ppm (kitchen) and (2) sanitizer spray bottles 200+ ppm (upstairs bar station). CA: Proper chlorine sanitizer range is 50 ppm - 100 ppm for food contact surface sanitizing. PIC discarded chlorine solution in sanitizer. Facility will utilize QA sanitizer in wiping cloth buckets. Food equipment is to be washed-rinsed-sanitized at 3-compartment sink until dishmachine has been adjusted to properly dispensed chlorine sanitizer.

Observed hot water was not present at hand sinks (kitchen cookline, upstairs toilet rooms, upstairs and downstairs bar stations. CA: Hot water must be provided during peak and nonpeak hours of operations. Correct within 10 calendar days.