Stoney River Legendary Steaks

Observed knives stored between the cutting board and the fridge. PIC moved the knives to the dish pit.

Observed an employee in a microwave on the grill prep line. PIC gave the food to the employee to eat in the designated area.

Observed a tuna filet sitting on top of shrimp in a reach in cooler. PIC discarded the fish and shrimp.

Observed steaks cooling in the reach in fridge on the grill prep line outside of the cooling curb. EHS had PIC move the steak back to walk in cooler.

Observed boxes of food stored on the floor of the walk in freezer. PIC moved the boxes off of the floor.

Observed a light bulb under the hood without a shield. PIC will contact their vendor to provide a shield for this light bulb to prevent contamination.

Clean your A/C grate in walk in cooler. It is dirty and dusty

Observed several TCS food items that were above 41 F on the grill prep line. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC will place any food that has been prepared in the last two hours in ice baths.

Observed uncovered limes at drink station. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC had the limes covered.

Observed a black mold like substance on the ceiling of the ice machine bin and on the nozzle of the drink gun at the bar.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) 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.

PIC will discard the ice in the ice machine have it cleaned and sanitized throughly.

Observed several cutting boards that had heavy scoring with a black mold like substance in the gashes.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC will discard and replace these cutting boards.

Observed potatoes being washed in the 3C sink when there were service available for that use.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

PIC will dispose of the potato in the 3C sink.

Observed a broken gauge for the dishwasher.

A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. In each wash and rinse tank; Pf and

2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf

PIC will contact their vendor to service the dishwasher.

Observed only chlorine test strips for the 3C sink.

Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

PIC will acquire quats test strips.