LITTLE ALLEY STEAK

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed table ware arranged on the serving tables was not wrapped and is placed on the table. PIC removed the silverware and had clean utensils wrapped for serving. 511-6-1.05(10)(i) - Preset tableware wrapped/covered; Unused settings removed from table (C) (i) Preset Tableware. 1. Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. 2. Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use.

Proper cold holding temperatures — Inspector Note: Observed TCS foods in walk-in and reach-in temping at 50F TCS foods must remain 41F or below when cold holding CA- Advised PIC to place items on ice and service unit

In-use utensils: properly stored — Inspector Note: Observed multiple knives stored in between RIC and steam table. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency. C/A COS: PIC removed knives and properly washed.