FLEMING'S PRIME STEAKHOUSE & WINE BAR #1550

3-Compartment sink is being used to thaw out food at the time of inspection. [CA] Use equipment based on the manufacturer's intended use. 3-compartment sink is meant to clean/sanitize (wash, rinse, sanitize) equipment only. [COS] Cook moved product to prep sink to thaw out in running water.

Fruit flies noted within the dry storage area of the facility. Per PIC, they are working with there pest control to possibly install a blue light inside room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Hand wash station next to 3-compartment sink had utensils inside of sink at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed all equipment and hand wash is now accessible.

Observed a fruit fly in a bottle of rum. [CA] Food/beverages shall be free of adulteration. [COS] See VC&D Form.

Measured various gravies on steam table between 128F-130F. [CA] Maintain potentially hazardous food 135F and above. Reheat gravies to 165F. [COS] Measured cooked bacon/proscuitto (salad toppings) on counter at 65F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Container time marked. Note-If you want to use time as a public health control, provide procedures, and time mark food shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

Cases of glasses noted in front of hand sink in dish room. [CA] Keep hand sink accessible at all times.