BARE BONES STEAK HOUSE

8-2B: .07(6)(b)Observed three working containers of chemicals without labels indicating the common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC (person in charge) labeled items.

5-2: .04(7)(e)Observed salmon, shrimp and Seabass marked with an asterisk as food items served raw or undercooked. Per discussions with the person in charge all seafood is only offered fully cooked to customers. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1C: .04(6)(d)Observed grits and green beans that did not cool down to 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Grits and green beans were discarded.

11A: .04(6)(e)Observed food items (green beans and grits) cooling in big plastic containers, stored on lower shelves inside the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Adequate and effective cooling methods were discussed with the person in charge.

15A: .05(6)(a)Observed multiple broken gaskets (x8) on all coolers (drawers) in the prep line.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(d)Observed walk-in coolers fan covers/condenser with dust/mold like substance accumulation on them.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)