Tucano Steakhouse LLC dba Passador Brazilian Steakhouse

Inspection item: Food properly labeled; original container

Code 511-6-1.04(4)(d)

Observed sauce bottles, including oil, containing food removed from their original containers without proper labels. COS: PIC labeled all containers. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.

Inspection item: In-use utensils: properly stored

Code 511-6-1.04(4)(k)

Observed in-use ice cream scoops in the main kitchen and drink mixing spoons/utensils at the front bar stored in standing water at room temperature (65F). COS: PIC cleaned and sanitized all utensils and will store them dry between uses. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

Inspection item: In-use utensils: properly stored

Code 511-6-1.04(4)(k)

Observed plates without handles being used as scoops for ready-to-eat foods in the reach-in coolers and drawers in the main kitchen. COS: PIC replaced all plates with proper handled scoops. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; Corrected On-Site. New Violation.

Inspection item: Utensils, equipment and linens: properly stored, dried, handled

Code 511-6-1.05(10)(a)

Observed clean food containers/pans wet stacked before being allowed to properly air dry. COS: PIC rearranged all wet-stacked pans to allow for proper air drying. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. New Violation.

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.07(4)(b)

Observed employee food and drinks stored in the same reach-in coolers as customer food and beverages without proper separation. COS: PIC relocated all employee food and drinks to a designated employee storage area. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected On-Site. New Violation.