SAMBA STEAKHOUSE

2-2B: .03(5)(k)1&2Observed five opened plastic water bottles stored on the prep counters throughout the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC (person in charge) discarded water bottles.

4-2B: .05(6)(n)No observable amount of chlorine in final rinse of dish machine and facility was actively washing dishes in machine. 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: PIC changed chlorine bucket and was able to obtain correct concentration in final rinse.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

6-2: .04(6)(g)Observed milk (opened Saturday), two containers of potato salad (made Monday), a bag of mozzarella (opened Sunday) and a block of queso fresco cheese (opened Sunday) all without a date mark. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled items with date prepared (or opened).

8-2B: .07(6)(g)Observed 2 out of 3 sanitizer sprays that well exceeded 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC diluted sanitizer to correct amount.

4-2B: .05(6)(n)No observable amount of chlorine in final rinse of dish machine. 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: PIC (person in charge) added new tubing to machine and proper levels of chlorine were distributed.

8-2B: .07(6)(c)Observed isopropyl alcohol stored on prep counter and butane lighter stored over utensils. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC moved toxic items to store appropriately.

6-1B: .04(6)(f)Observed cooked steak, chicken and sausage that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded items.

8-2B: .07(6)(c)Observed medicine and two butane lighters stored on the prep table. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC (person in charge) had toxic material in appropriate place. Prep counter was cleaned.

10D: .04(4)(d)Observed working containers of sauce that were not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Foods were discarded.//