Modern Steak

1. Shrimp and two inserts of animal meat were thawing in the sink in stagnant water. The external temperature was 13C. Inserts were moved into the cooler. Ensure that a safe thawing method is used such as placing the food in the cooler overnight or quick thawing on cold continuously running water., , 2. Perishable sauces, including French onion sauce, was stored in an improper ice bath on the cooking line. There was no ice surrounding the food containers. The internal temperature of the French onion sauce was 14C. Cut orange and lemon were stored in an improper ice bath in the main floor bar. The external temperature was 13.1C. Ensure that all perishable food is stored at 4C or less. Ensure that a proper ice bath is used. Completely surround the containers of food, at least to the food level, with ice.

An accumulation of grime and/or food debris was noted under the downstairs cooking line, floor below the shelves in the walk-in cooler and below the shelves in the dry food storage area. Ensure that all areas are maintained in a clean and sanitary manner.

The tiles in front of the deep flyer in the main kitchen were broken. Ensure that all floors are maintained in good repair. All surfaces must be smooth and cleanable.