CUTS STEAKHOUSE

13A: .02(1)(f)(1)Observed that the permit displayed was expired. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Person in charge displayed the most recent permit.

2-2A: .03(2)(m)Observed that the person in charge could not show in a verifiable manner that three employees understood their responsibilities to report symptoms or illness.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The person in charge had the three employees sign the employee health agreement. All other employees could be verified that they were informed of their responsibility to report symptoms and illnesses.//

13A: .02(1)(d)Observed that the most recent inspection report was not posted with public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge posted the most recent inspection report within public view.//

14B: .05(10)(e) 1,2,4Observed single sheet pans and stainless steel bowls that were stacked wet on the clean rack in the ware washing area.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge had the sheet pans and the stainless steel bowls rewashed, sanitized and then allowed to air dry before stacking.//

5-1A: .04(5)(d)Observed chicken that was partially cooked being, held and then cooked again for a final cook. The chicken did not reach the minimum temperature during the first cook.// Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: The chicken was discarded. The person in charge was instructed that no partial cooking of proteins is allowed. The proteins must be cooked entirely during the initial cook. //

6-1A: .04(6)(f)Observed multiple food items that were being held higher than 41° F. Observed six pounds of butter, a container of cabbage pork, Bacon Bits, cooked shrimp, cooked lamb chops, cooked shrimp in lime sauce, fried yam chips, roasted garlic, and carpaccio that were being held above 41° F in the walk-in cooler, the bottom of the open top cooler and the upright refrigerator for more than four hours. Also observed raw steak that was being stored at room temperature on top of the open top prep cooler for thirty minutes. ( see temperature chart)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The butter, cabbage pork, bacon bits, cooked shrimp, cooked lamb chops, cooked shrimp in lime sauce, fried yam chips, roasted garlic, and carpaccio were all discarded. The raw steak was allowed to cool back down to 41° F.//

8-2B: .07(6)(c)Observed butane torches being stored on the prep tables with food.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in charge relocated the butane torches in an area below the prep tables and away from any food or single use items.//

9-2: .04(6)(k)Observed short ribs that were being stored in reduced oxygen packaging that were being kept for longer than 48hours.// A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: The short ribs were discarded. The protocol for reduced oxygen packaging was discussed with person in charge.//

12C: .04(4)(m)Observed wet wiping cloth stored in quat sanitizer below the minimum required concentration.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed and sanitizer was remade to correct concentration.//

15C: .05(7)(a)2,3Observed several metal and plastic containers stored as clean with sticker residue still present on outside of containers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed from containers before being re-washed, rinsed, and sanitized.//