H&W STEAK HOUSE

4-2B: .05(7)(a)1Observed several containers stored as clean with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Containers cleaned and sanitized again.

14A: .04(4)(k)Observed cups and bowls being used as scoops stored in dry foods. Observed scoops with handles inside food in dry foods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls and cups removed. Handles placed upright.

14B: .05(10)(e) 1,2,4Observed multiple containers stacked while wet.2nd consecutive violation on routine inspection Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers cleaned and sanitized, then allowed to air dry.

4-2B: .05(6)(n)Observed in-use quat sanitizer in three-compartment sink at too low of a concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade.

4-2B: .05(8)(b)Observed in-use dish machine at too low of a sanitization temperature. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: Dish machine was repaired to dispense at the right sanitizer temperature.

12B: .03(5)(g)Observed multiple employees handling food with watches and bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to air dry.

10D: .04(8)(b)Container of shucked oysters with use by date of 3/23/24. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food discarded.

14B: .05(10)(e) 1,2,4Clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers separated to allow air drying.