STK Steakhouse

Inspector's notes

Observed damaged/missing caulking behind the 3 compartment sink in the dish machine area. Discussed with the person in charge that the sink should be fastened and sealed to the wall. The seal should create a smooth easily cleanable surface. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a couple broken/missing floor tiles at the entrance of the walk-in freezer. The raw floor is exposed. Discussed with the person in charge that all floor should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw portions of tuna and salmon thawing in the walk-in cooler still in their original packaging that states that the product should be removed from packaging when thawing. Chef had staff remove from packaging at time of inspection. Discussed with Chef that fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter buildup on the fan guards int he walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ice for consumption in the ice bin in bar is in touch with the soda syrup hoses and soda dispenser hose. The manager discarded the ice and secured the hoses away from the ice for consumption using a clean tray. Corrected at the time of inspection.

Inspector's notes

Observed 2 hand washing sinks in the sushi bar with hand soap dispensers with dead batteries. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided batteries for the hand soap dispensers at the handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the dish machine in the kitchen. Chlorine sanitizer should be between 50-100 ppm to ensure the dishes are properly sanitized. PIC contacted their technician while the inspector still onsite. Please provide the invoice via email by Tuesday, July 1st. The establishment will utilize the 3-compartment sink in the meantime. Corrective Action: Correct prior to re-inspection.

Inspector's notes

This is the 2nd repeat violation. In the back fish fridge, observed several packages of raw, ground tuna and several packages of cooked shrimp in ROP bags stating "keep frozen." Bags were also labeled with instructions to remove the food from the ROP prior to thawing in refrigeration.

Inspector's notes

In the back fish cooler, observed several packages of raw ground tuna thawing in ROP bags that state to remove fish from package prior to thawing.

Inspector's notes

In the kitchen, observed the bottom shelf of the dishrack shelving heavily rusted with corrosion holes forming. Shelving should be kept in good repair. Please have shelf replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 2nd consecutive violation. At the handwashing sink in the cook line and at a handwashing sink in the sushi prep area, observed water leaking from the faucet base when water is turned on. In the men's rest room, observed a large crack in the basin of the handwashing sink. Please have the sinks repaired. Sinks must be kept in good repair. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. At the handwashing sink used for the cook line and dishwashing area, the hand soap dispenser was out of battery and the soap was inaccessible. Batteries were replaced. Soap must be readily accessible at all times at all handwashing sinks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. In the prep cooler closest to the wall by the cooking equipment, observed Fried Rice at 47*F, chopped lettuce at 47*F, chopped cabbage at 46*F, cooked pork gyoza at 46*F, butter at 46*F, raw salmon at 47*F, raw steak at 48*F, raw chicken at 46*F, cooked noodles at 46*F, black pepper butter at 49*F, cooked pork belly at 47*F, raw shrimp at 46*F, and deshelled boiled eggs at 46*F. All time/temperature controlled for safety (TCS) foods in cold holding must be kept at 41*F or below. Unit was holding at 47*F on inspectors min/max thermometer. All foods that were in the unit less than 4 hours were moved to the walk in cooler to cool. All foods in there from the night prior were embargoed. Until unit is holding at 41*F or below, it is not to be used for TCS foods. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed the prep sink dripping while turned off. Observed the kitchen handwashing sink leaking from the hot water faucet when turned on. Please have these sinks repaired to prevent leaking. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the paddle for the rice in the kitchen stored in room temp water. Water that is used for holding in-use utensils is required to be kept at 135*F or above or, kept constantly flowing. Please find an alternative way to store the rice paddle. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed a load of dishes run with 0 ppm sanitizer. After a new cycle was run, dishwasher was still at 0 ppm. Sanitizer container was replaced, dishwasher was primed and dishwasher was testing at the proper concentration. Dishwasher concentration must be kept at the proper concentration as stated on the bottle. Discussed testing of the dishwasher and concentration levels with managers. Correct By: Corrected At Time Of Inspection