Mastro's Steakhouse

Inspector notes: In walk in cooler, cooked alfredo/ 65*F-70*F and lobster bisque/ 60*F-72*F out of internal temperatures. Per date/time sticker, alfredo and bisque was prepared >5 hours. Alfredo and bisque were discarded. See embargo form. Discussed proper cooling methods and temperatures with manager. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Throughout kitchen, cutting boards deeply scoured. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

Inspector notes: On cook line, on sheet pan above stove top, Brussel sprouts with internal temperatures of 100*F-120*F. Per manager, Brussel sprouts were prepared

Inspector notes: At bar warewashing machine, at glassware surface, no detectable chlorine sanitizer. After several attempts to prime machine, unable to obtain readable chlorine sanitizer. Discontinue use of warewashing machine until repaired. Repair company was called at time of inspection. Use additional glassware warewashing machine until bar machine is repaired. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity

Inspector notes: In walk in cooler, shellstock without tags present. Employee provided shellstock tags at time of inspection. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite