Saltgrass Steakhouse

Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage. (corrected on site)

Dispensing utensils not stored in water at least 135°f (57°c) / water container is not cleaned as often as necessary. (corrected on site)

Materials; general. all equipment and utensils not maintained in good repair.

Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses. (corrected on site)

General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers.. (corrected on site)

Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage. (corrected on site)

Refrigerated storage. ice used for cooling stored food or food containers shall not be used for human consumption. (corrected on site)

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

Toilet fixtures. toilet room not provided with at least one covered waste receptacle.

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..

Ice dispensing. between uses, ice transfer receptacles shall be stored in a way that protects them from contamination.

Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.

Wiping cloths. moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.