SALTGRASS STEAK HOUSE health score and inspection history

Store clean equipment and utensils covered or inverted.// Several forks not inverted in clean storage.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Two fryer utensils soiled with old food debris on clean shelving.// Several plates soiled with food debris. COS PIC Voluntarily placed in 3 comp sink for wash rinse and sanitize.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair replace broken tiles in WI cooler/freezer. // WI cooler floor soiled with debris.

Store food at least 6 inches above the floor.// Boxes of meats sitting on the floor in WI cooler.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Fan covers in various RI cooler soiled with dust.// Exterior of cooking equipment soiled with grease/residue.

Store laundered, dry wiping cloths in a location that is: clean and dry; at least 6 inches above the floor; not exposed to splash, dust, or other contamination.// Wiping cloths being store in RI cooler with food.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee cup sitting on counter above prepping area.

(A)(2) Maintain TCS food at 41 F or below.// Cheese and cut tomatoes in make table internal temp between 48-50F. COS PIC Voluntarily removed to WI cooler.

Label all toxic items not in original containers with the common name of the product (Pf).// Clear spray bottle with blue liquid not labeled with common name of product.// Clear spray container with yellow liquid not labeled with common name of product. COS PIC Voluntarily discarded both.