Ember Steakhouse

Observed food handlers not changing gloves after a task including wiping hands on the apron and cloth towels. Food handlers were educated and instructed to wash hands. , , Ensure gloves are changed after each task (even when interrupted to do another task) and hands are washed prior to wearing gloves. Hands must be washed frequently or as needed. Owner will have a meeting with staff regarding importance of hand washing., , Ensure cloth towels are not kept on counters/prep table cutting boards for food handlers to clean hands.

Best before dates are not placed on containers that in the prep coolers. , , Ensure all high-risk foods are dated inside the prep coolers.

Dishwasher and glasswasher sanitize testing logs are not kept. , , Ensure daily dishwasher and glasswasher sanitizer testing are kept.

Cleaning schedule is available but logs are not kept., , Ensure daily, weekly and monthly cleaning logs are kept.

Glasswasher: concentration of chlorine in final rinse water was 50 ppm. , , Ensure concentration of chlorine in final rinse water is at 100 ppm.

Hot holding well plumbing has not been installed. , , Ensure hot holding equipment is properly installed and is able to maintain food temperature at 60 Deg C or hotter.