FORBES MILL STEAKHOUSE

At the bar area, observed multiple fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

In the kitchen area, at the steam table, measured beurre blanc sauce at 110F, cognac sauce at 105F, and cooked rice at 87F. Per operator, potentially hazardous foods stored for about 20 minutes. Observed double stacked containers preventing proper heat transfer from the steam table to maintain hot temperatures. In the kitchen area, on the counter-top, measured two containers of vegetable stock at 61F. Per operator, vegetable stock stored for 30 minutes. In the 2 door prep unit for steak, measured overfilled containers of steak at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator removed beurre blanc sauce, cognac sauce, and cooked rice from the steam table and moved to the stove-top for reheating. Operator placed vegetable stock in an ice bath and moved overfilled steak to undercounter refrigeration to facilitate proper holding temperatures.