CUTS STEAKHOUSE scores 83; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed that the handwashing sink in the women's restroom does not have hot water that reaches the minimum temperature of 85° F.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Corrective Actions: The facility has a maintenance person onsite. The faucet was adjusted so that the hot water reaches a minimum of 85° F. ( See Temp Chart).//

   Inspector’s full note +

   Code .06(2)(c)

   Observed that the handwashing sink in the women's restroom does not have hot water that reaches the minimum temperature of 85° F.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Corrective Actions: The facility has a maintenance person onsite. The faucet was adjusted so that the hot water reaches a minimum of 85° F. ( See Temp Chart).//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-2D ↗

   Observed two handwashing sinks that contained either ice or a basket for dumping.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge removed the ice and the dump basket in both handwashing sinks. The sinks were sanitized.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed two handwashing sinks that contained either ice or a basket for dumping.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge removed the ice and the dump basket in both handwashing sinks. The sinks were sanitized.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Required food-source records

   Item 3-1D ↗

   Observed that the tags for the oysters were not all labeled with the date that the oysters were sold.// The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. (Pf) Corrective Actions: Protocols for the molluscan shellfish record keeping were reviewed with the person in charge. Date marking must be completed when keeping the tags for ninety days to ensure proper trace back.//

   Inspector’s full note +

   Code .04(3)(k)

   Observed that the tags for the oysters were not all labeled with the date that the oysters were sold.// The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. (Pf) Corrective Actions: Protocols for the molluscan shellfish record keeping were reviewed with the person in charge. Date marking must be completed when keeping the tags for ninety days to ensure proper trace back.//

   Official report · Item 3-1D ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the ice machine in the back kitchen had a build up of a black mold like substance in the upper and lower compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The facility cleaned the ice machine during the inspection. There is no visible black mold like substance in the upper or lower compartment.//

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that the ice machine in the back kitchen had a build up of a black mold like substance in the upper and lower compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The facility cleaned the ice machine during the inspection. There is no visible black mold like substance in the upper or lower compartment.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.