Chophouse on Broad Street

Inspector notes: Observed multiple house-made TCS sauces (Cream sauce 118 degrees Fahrenheit, Portwine Sauce 122 degrees Fahrenheit, Chicken Sauce 123 degrees Fahrenheit) placed into a steam table on the main service line without being properly reheated to 165 degrees Fahrenheit. It was observed that the metal pans placed into the steam table did not properly fit, allowing air to escape. CA: TCS foods must be rapidly reheated to 165 degrees Fahrenheit or above within 2 hours. COS: Per the CFSM the sauces were removed from the walk in cooler less than 2 hours prior and placed into the heating unit without being properly reheated to 165 degrees Fahrenheit. The CFSM had an employee properly reheat all sauces and will educate employees on proper reheating of TCS foods.

Inspector notes: Observed improper disposition of date marked, TCS foods during inspection. Made in House Ranch Dressing, Remoulade sauce, Pasta, and Shredded Cheese were observed in reach-in coolers beyond their 7 day expiration dates. Corrective Action: CFSM was notified. All expired date marked food items were discarded. Employees were educated on proper date marking and disposition procedures for TCS foods to be used within 7 days.

Inspector notes: Observed 1 of 2 hand sinks not operating properly with hot and cold running water during inspection. Also observed evidence that hand sink is being used for purposes other than handwashing. Corrective Action: CFSM was notified. It was determined that water had been turned off to this sink due to other plumbing issues. Licensed professional has been contacted for repairs. This will be rechecked. Employees were also educated that all sinks throughout kitchen must be used for their own purpose, including hand sinks.

Inspector notes: Observed employee drinks without lids and straws stored in kitchen area. Observed employee drink stored directly on food prep surface in kitchen area. Corrective Action: CFSM was notified. All unapproved employee drinks were discarded and food prep surfaces were sanitized. Employees were educated on proper use and storage of drinks in kitchen area.