Hy's Steakhouse - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:October 03, 2012
Number of critical violations:1
Number of non-critical violations:  2
Follow-up Required:  No

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
402  Critical Food is protected from contamination (Sec 12(b))
Observation: The garlic butter is stored at room temperature. This is a botulism concern.
Corrective Action: Do not store garlic butter at room temperature. Instead, store it at 60C or higher or 4C or cooler. Recommend storing it in one of the available hot holding units. The garlic butter was just prepared and put into the hot holding unit at the time of inspection. No temperature abuse had taken place.
502   Equipment/utensils/food contact surfaces are durable/easily cleaned/ & free from toxic substances (Sec 16(a)(ii))
Observation: The shelves in the dry storage area are dirty and the paint is chipped so that it cannot be easily cleaned.
Corrective Action: Provide a smooth, non-porous and easily cleanable surface for the shelves, either by refinishing them or providing new shelves.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: Some fruit flies noted in the back of the dry storage area next to the wine and the vinegar.
Corrective Action: Enhanced cleaning is reuqired in this area. Clean the shelves and all of the containers in this area to remove any fly attractants.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: The shelves are lined with carboard.
Corrective Action: Do not line the shelves with carboard. If shelf liner is required, provide a permanant solution that is smooth non-porous and easily cleanable such as hard plastic or painted wood.

Comments:

Premises is generally very clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection except where noted. dishwasher reaches required sanitizing temperature. Glass-washer reaches 12.5 ppm iodine as required. Quat sanitizer is available for surface cleaning. The freezer lid has been replaced as requested. Thank you for your attention to this item.