DelFriscos Double Eagle Steak House
FAILMonday, November 5, 2018 at 3:29 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw oysters stored above ready to eat arugula raw shaved steak at cookline stored above ready to eat items. Discontinue. Corrected on site.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
01-3-202.18
Shellstock ID
Raw oyters at salad station without shellstock tags. Maintain shellstock tags with product until exhausted. Oysters were found to be pre-shucked. Discontinue. Establishment voluntarily discarded 20 oysters.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
22-4-601/602.11
Food Contact Surfaces Clean
Can opener with food soils. Clean to remove.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
16-4-501.11/.15
Dishwashng Facilities
Rinse gauge on high temperature dish machine not registering a final rinse of 180F. Repair. Alternative means to sanitize equipment on site at three compartment sink and chlorine rinse units.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
24-4-904.11AB
Improper Storage of Re-usable Utensils
Ice scoop stored in ice bin ice containers stored on floor near ice machine. Wash/rinse/sanitize/air dry/store properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Loose faucet at handsink near table top oven. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
Brooms stored at cookline with grill brush. Store properly. Grill brush was washed/rinsed/sanitized and stored properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.