Malio’s Prime Steakhouse

Basic – Damaged/spoiled/recalled food not properly segregated

Raw oysters with no tag in walk-in cooler. Operator segregated at time of inspection. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink with no lid stored by cutting board on prep table. Operator removed drink. Corrected On-Site Repeat Violation

Basic – Floor area(s) covered with standing water

Under dish machine.

Basic – In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

2 handwash sinks at dish machine area.

High Priority – Raw animal food stored over canned/bottled drinks

Raw beef stored over the ginger beers and packaged tortillas in walk-in cooler. Employee rearranged items to prevent cross contamination. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Raw oysters missing tag.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

A container of cooked macaroni 40-48 F and cooked potato 41-46 F stored on reach-in cooler. Discussed food container fill line with operator, operator moved over filled cooked macaroni and potato into reach-in cooler. Corrective Action Taken

Intermediate – Clam, mussel and oyster tags not marked with last date served

nClam, mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Food container filling water in handwash sink on cook line. Operator discussed with employee about handwash sink for handle wash only. Corrective Action Taken Repeat Violation

Intermediate – Manager or person in charge lacking proof of food manager certification

Christine Holloway.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

Recommended irreversible thermometer or thermo strip.

Intermediate – No tag on/for original container of raw, in-shell clams/oysters. See stop sale.