RIO STEAKHOUSE AND BAKERY-CLOSED 2/25/26

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED EMPLOYEE MANUALLY CLEANING EQUIPMENT WITHOUT 3-COMPARTMENT SINK SET UP TO WASH, RINSE, SANITIZE; EQUIPMENT/FOOD CONTACT SURFACES NEVER SANITIZED BUT DEEMED CLEAN AND SANITIZED AND READY TO USE C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS:EQUIPMENT PLACED BACK IN 3-COMPARTMENT SINK TO WASH, RINSE, SANITIZE

Time as a public health control: procedures and records — Inspector Note: OBSERVED FOOD STORED ON BUFFET UNDER MINIMUM REQUIRED COOK TEMPERATURES AND WITHOUT TIME STAMPS ON FOOD. FACILITY DOES NOT HAVE WRITTEN PROCEDURES FOR TPHC C/A: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. DATES PLACED ON FOOD; FACILITY HAS UNTIL OCTOBER 3OTH TO PROVIDE WRITTEN PROCEDURES FOR TPHC

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED MULTIPLE MULTI-PURPOSE SPRAY BOTTLES CONTAINING CHEMICAL TAKEN FROM BULK SUPPLY WITH NO COMMON NAME LABEL IN WARE WASHING AREA C/A: CHEMICALS TAKEN FROM BULK SUPPLY AND STORED IN WORKING CONTAINERS SHALL HAVE A COMMON NAME LABEL OF THE CONTENTS COS: LABELS PLACED ON CONTAINERS

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED SANITIZING BUCKET STORED ON PREP TOP TABLE WHILE EMPLOYEES WERE ACTIVELY PREPPING FOOD IN MAIN KITCHEN C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by storing the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: BUCKET REMOVED