FLEMING'S PRIME STEAKHOUSE + WINE BAR

Employee observed to handle garbage bin and then shuck oysters prior to washing hands or changing gloves. [CA] After touching contaminated surfaces, wash hands with soap and water for at least 20 seconds prior to handling food. [COS] Employee washed hands with soap and changed gloves.

Poke tuna (raw tuna) observed to be stored above cut lettuce inside prep cooler drawers by cookline. [CA] Store raw meats under ready to eat foods and produce. [COS] Poke was moved to bottom drawer to prevent cross contamination

Shelves where racks of glasses were kept observed to have food debris. [CA] Keep shelves clean

French fries measured to be 55F. Per operator french fries are kept on by fryer at room temperature for 2 hours at a time and then discarded and that there is a label. No label observed on container of fries. [CA] When using TPHC (Time as public health control) to maintain food safety, ensure PHFs are time tracked. [COS] Label was retroactively added to fries.

Blue cheese butter observed to be in ice bath where ice did not contact bottom of container of butter. Blue cheese butter measured to be 61F. [CA] Keep PHFs at 41F and below for cold holding. When using ice baths, ensure bath has sufficient ice and water to submerge sides of PHF containers. [COS] Blue cheese was VC&D. Ice bath was set up such that ice water level submerged sides of PHF containers. Blue cheese butter measured to be 41F

Ice paddle observed to stored with food contact surface on top of ice machine. Top of ice machine observed to accumulated dust and debris. [CA] Store utensils and with food contact surfaces on and in clean containers/surfaces to prevent contamination. [COS] Ice paddle was taken to 3-comp sink to clean and sanitize. Top of ice machine was wiped down and clean prior to returning utensil.

Handwash sink in the middle of back prep area observed to have water valves turned off. Other handwash sinks were available for use in kitchen prep area. [CA] Provide hot and cold running water for handwash sink at all times. [COS] Employee turned on water valves under the sink.

Raw tuna fish observed to be thawing under ice bath in ROP packaging. Per label on tuna, raw tuna shall be kept frozen while under ROP and shall be removed from packaging prior to thawing. [CA] Remove fish from ROP packaging prior to thawing.

Blue cheese observed to be in ice bath. Ice bath was too low to make contact with container of cheese. Cheese measured to be 44F. Shrimp and crab in 2 door upright cooler in back prep area measured to be 42-43F. Door to unit on bottom observed to be open. Other items in cooler measured to be 38F (see measured observations). [CA] Maintain PHFs at 41F and below for cold holding. Esnure ice water level in ice bath surrounds container of PHFs to maintain temperature effectively. Keep cooler doors closed when not actively in use. [COS] Door for cooler was closed and ice and water was added to ice bath.

Raw tuna observed to be thawing in center compartment of 3-compartment sink. Warewash sink not in use at time of inspection [CA] Keep PHFs away from sources of contamination. [COS] Tuna was moved into walk in cooler.

Handwash sink in back prep area and handwash sink next to dishwasher observed to be missing batteries for paper towel dispenser. Paper towels were inaccessible. Other handwash sinks were fully stocked and available near those handwash sinks. [CA] Ensure paper towels are stocked and easily accessible at handwash stations.

2 food handler cards observed to be expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Raw oysters observed to be side prep area upright cooler in plastic bin with ice and no shell stock tag. [CA] Raw shellstock shall bear a legible label that identifies the name, address and certification number of the shucker-packer or repacker and a "sell by" date or "best if used by" date. Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container with source properly identified. [COS] Chef provided shellstock tag for this batch of oyster and tag was left inside container. Once shellstock has been sold, hold tags for the next 90 days.

Soup measured to be 139F internally, and 45F externally in ice bath inside walk in cooler. Soup was made 1 hour and 30 minutes prior per label. After stirring soup measured to be 85F. [CA] Frequently stir soup to ensure soup is cooled evenly. Ensure PHF is cooled from 135F to 70F within the first 2 hours and then 70F to 41F within the next 4 hours.

1) Salad prep cooler at end of cookline measured to have: -Ranch at 43F -Cut tomatoes at 43F Drawer under one side of cooler observed to have been left partially opened. Other PHFs in cooler measured to be 41F (see measured observations). 2) Cream sauces in ice bath measured to be 45F. [CA] Keep PHFs at 41F and below for cold holding. Ensure ice water level in ice bath raises above sides of containers to effectively keep PHFs cold. [COS] Drawer was closed and after 1 hour, PHFs measured to be More ice and water was added to ice bath.

Wiping clothes at coffee area measured to have 0ppm quat ammonia. [CA] Keep wiping cloths in sanitizer solution. [COS] Sanitizer solution was refreshed.

Handwash sink by 3-comp sink measured to have hot water above 120F and no cold water. Other handwash sink available at prep area and in dishwasher area. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

1) Mac N Cheese and spinach dip at right most cookline prep cooler measured to be 56F and 53F. Per operator both items were made the previous day. Other items in prep cooler measured to be 41F and below (see measured observations). 2) Cut tomatoes and cheeses in left most cookline prep cooler insert measured to be 51F. Other items in prep cooler measured to be 41F and below (see measured observations). Prep cooler insert area observed to have gaps. [CA] PHFs shall be held at 41°F or below for cold holding. Keep prep cooler inserts filled with containers to prevent loss of cold air and increase effective air circulation. [COS]1)Mac N Cheese and spinach dip was VC&D and replaced with fresh containers from walk in cooler. 2) Per operator cooler was recently restocked. Containers were added to inserts to seal cold holding insert area and after 40 minutes cooler measured to have tomatoes at 42F

Hand wash sink by dish wash area observed to be obstructed by dish cart. Hand wash sink by dessert and seafood area observed to be missing soap. Other handwash sinks were available throughout kitchen area. [CA] Keep all handwash sinks fully stocked with soap and paper towels and easily accessible at all times. [COS] Dish cart was moved and soap was restocked.