Chuck's Steakhouse

A number of high risk foods were on the menu (tartare, carpaccio, fresh oysters) without written food safety plans. As the food regulation indicates raw meat protein requires cooking to minimum temperatures, we require an additional written food safety plan for any items that will not be cooked to minimum temperatures (may include warning statements to customers, specifications on acidity or time prior to service, shellstock tag retention etc).

Cutting boards on main hot line are somewhat discoloured/grooved. Thoroughly wash, clean, and sanitize boards (soak overnight) and confirm that they are still cleanable. If grooves are no longer cleanable, ensure new boards are provided.

Beef broth and barbeque sauce noted cooling in sink under cold running water. Ensure food level is not over water level and add ice to bring temperature down quickly.

No screen provided on open window by back preparation sink. Provide screen to exclude pests., **Discussed window with chef, will keep closed until screen provided.