LINDE MARIES STEAKHOUSE ON THE SQUARE

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees during inspection. Alfredo Sauce- 44 degrees, Ham- 44 degrees, and Smoked Sausage- 44 degrees in Reach-in cooler at back kitchen area.
CA: Time/Temperature Control for Safety Foods, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41°F or below or 135°F or above. COS: All out of temperature food items were found to be greater than 4 hours old and were discarded. Employees were instructed not to use this cooler for storage of TCS foods until it has been properly serviced and repaired by a licensed professional and rechecked by Health Department to ensure operation at 41 degrees or below.

Observed expired CFSM certifications for both previously certified food managers in facility. CA: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager as part of an accredited program. Certified Food Safety Managers must maintain and renew certification in accordance with the requirements of the examination taken. COS: No COS noted. PIC will register for an accredited CFSM program and get re-certified asap. Documentation will be provided to Health Dept.

Observed sanitizer for all cloth buckets not at proper strength during inspection. Both cloth buckets measured at 0ppm quat ammonia. Corrective Action: CFSM was notified. It was determined that sanitizer dispenser at 3 compartment sink was not functioning properly. It was adjusted and all sanitizer buckets were refilled to 200 ppm quat.

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees during inspection. Reach-in cooler at back kitchen area not functioning properly. Raw Beef- 49 degrees, Raw Beef- 48 degrees, Smoked Sausage- 45 degrees, Alfredo Sauce- 44 degrees, Ham- 44 degrees, and Sliced Cheese- 43 degrees. Corrective Action: CFSM was notified. All out of temperature food items were either discarded or relocated to other coolers for proper cooling to 41 degrees based on times prepared. Employees were instructed not to use this cooler for storage of TCS foods until it has been serviced and repaired by a licensed professional and rechecked by Health Department to ensure operation at 41 degrees or below.

Observed sanitizer for all cloth buckets not at proper strength during inspection. Both cloth buckets measured at 0ppm quat ammonia. Corrective Action: CFSM was notified. It was determined that sanitizer dispenser at 3 compartment sink was not functioning properly. It was adjusted and all sanitizer buckets were refilled to 200 ppm quat.

Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pasta and alfredo in cooler from the day before at 45-47 degrees CA: discussed proper cooling with PIC, PIC discarded all TCS foods

Observed Consumer advisory for raw/undercooked animal products not provided. on current menu. CA: discussed consumer advisory with pic