STEAK & LOBSTER HOUSE Inspection – April 2, 2024

High Priority 2

#10High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator called eco lab **Corrected On-Site**

Corrected On-Site

#11High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit, ber blanc and bernaise added to time plan **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#12Intermediate01C-05-4

Intermediate – oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**

Repeat Violation

Basic 9

#1Basic36-34-5

Basic – Ceiling vents over walkway soiled with accumulated dust. **Corrected On-Site**

Corrected On-Site

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#4Basic29-09-4

Basic – Faucet/handle at hand wash sink on cookline broken

#5Basic23-03-4

Basic – Gaskets on reach-in coolers soiled with food debris

#6Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#7Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#8Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler in bar and on prep line

#9Basic10-17-4

Basic – knives stored in cracks between pieces of equipment. **Corrected On-Site**

Corrected On-Site

Florida Food Watch