PICANHA BRAZILIAN STEAKHOUSE & BASE OF OPERATION scores 82; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Employee washed hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Hands were rewashed in the handwashing sink.

   Inspector’s full note +

   Code .03(5)(d)

   Employee washed hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Hands were rewashed in the handwashing sink.

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

   Handwashing

   Item 2-2D ↗

   Handwashing sink did not contain paper towels, and other handwashing sink container a towel inside. 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) **SECOND CONSECUTIVE VIOLATION** Corrective Actions: Items were removed from the sink, and sink was supplied with paper towels.

   Inspector’s full note +

   Code .06(2)(o)

   Handwashing sink did not contain paper towels, and other handwashing sink container a towel inside. 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) **SECOND CONSECUTIVE VIOLATION** Corrective Actions: Items were removed from the sink, and sink was supplied with paper towels.

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

   Time as a public health control

   Item 6-1D ↗

   Facility did not have time control procedures for the items on the buffet line. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded;…

   Inspector’s full note +

   Code .04(6)(i)

   Facility did not have time control procedures for the items on the buffet line. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) **SECOND CONSECUTIVE VIOLATION** Corrective Actions: Procedures were printed and filled out.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
4. 04

   Single-use article storage and use

   Item 14C ↗

   &(3)Plates and bowls for buffet line were stored with the opening face side up. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Items were flipped as to not contaminate the food contact surface.

   Inspector’s full note +

   Code .05(10)(g)(1)

   &(3)Plates and bowls for buffet line were stored with the opening face side up. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Items were flipped as to not contaminate the food contact surface.

   Official report · Item 14C ↗
   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.