Carnaval Brazilian Steakhouse

HANDWASHING LAVATORIES AND SUPPLIES Critical

Soap was noted not provided at the hand washing lavatory in the front service area. Soap was replaced to correct the critical violation. Soap and Paper towels are to be replaced immediately when running out.

CROSS CONTAMINATION Critical

Raw beef noted stored over parsley and pineapple. Parsley and pineapple are ready-to-eat food items and do not require cooking therefore raw meats are never to be stored over top of them. Raw meats are to be separated and stored according to final cooking temperature from bottom to top as follows: chicken beef pork seafood and all ready-to-eat/pre-cooked items on top. Critical violation corrected with education on the topic and rearranging the food items.

FOOD CONTACT SURFACES - CLEAN

Can opener slicer and utensil drawer noted not properly maintained.

IN-USE UTENSILS

In - use utensils noted being stored with the handles laying in the almonds and pecans.

NON FOOD CONTACT SURFACES - DESIGN

Reach-in cooler door handle noted not in good repair.

HANDWASHING LAVATORIES AND SUPPLIES Critical

Soap was noted not provided at the hand washing lavatory in the employee restroom. Soap was replaced to correct the violation.

HANDWASHING LAVATORIES AND SUPPLIES Critical

The hand washing lavatory in the ware-washing area noted with no hot water provided. The handle is missing from the handsink and the hot water cannot be turned on.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Beef and cheese sauce noted not being held at 140 degrees fahrenheit or above in hot boxes. The food was allowed to be removed from the hot box and returned to 165F due to the short time frame from the cooking process. The hot box temperature was increased to 145F to correct the violation.

CROSS CONTAMINATION Critical

Raw pork skewers noted stored above raw shrimp skewers. Raw meats are to be seperated and stored according to final cooking temperature from bottom to top as follows: chicken beef pork seafood and all ready-to-eat/pre-cooked items on top. Critical violation corrected with education on the topic.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Hot holding units on the hot buffet line noted not being held at 140 degrees fahrenheit or above. Cooked rice mixture noted at 116F. Upon further inspection the water level in the warmer was too low not allowing for proper hot holding. Critical violation corrected with education on the topic.