Fogo De Chao Churrascaria

Observed lack of hot water in the facility. CA advised PIC to put in a work order. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure

Observed food items on the floor throughout the main kitchen. CA advised PIC all food items need to be 6” off the ground. At least 6 inches (15 centimeters) above the floor.

Observed final rinse dial on the dishwasher in main kitchen to not be moving. CA advised PIC to put in a work order to fix the dial. Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

Observed TCS food on warmer with internal temps below 135F. (CA) Advised the PIC that TCS foods need to be held with internal temps above 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed no paper towels at the hand sink in the bar area. COS- paper towels were provided. These shall be available at all times during service. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed no soap the hand sink in the bar area. COS- soap was provided and it shall be available at all times during service. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed wet cloths on the counters in the main kitchen. COS- cloths were moved to sanitizer buckets. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. 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.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed cutting boards heavily stained. CA- cutting boards shall be replaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed rusted shelves and debris along shelves in the WIC. CA- shelves shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed an employee water bottle and cellphone next to items in the dessert area. COS- items shall be stored where they cannot contaminate items and employee shall drink from a single service cup with a lid and straw in the kitchen. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed cooked potatoes not properly stored and protected.

Observed raw chicken stored above cooked veggies inside the walk-cooler at the main kitchen. Food shall stored in the order of cooking temps with the highest at the bottom. Advised PIC to switch around.

Observed failure to cover cooked potatoes on a steam well.

Observed failure to display previous inspection report.

Observed several TCS food items in the walk in cooler being held above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC had TCS food items discarded.

Observed cooked meats being held below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC had TCS food items reheated to 135.

Observed no paper towels at 2 handsinks in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC supplied paper towels.

Observed ice scoops being stored directly in ice at a main kitchen server station. Observed two knives being stored between a cutting board and the side of a three compartment sink. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. PIC had utensils stored properly.

Observed heavy buildup of ice on the air curtains, door, and floor of the walk in freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the walk in freezer cleaned.