THE KNIFE STEAK HOUSE
1455 1455 NW 107 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
2
Intermediate
1
Basic
11
Total
15
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed both handles at walk in cooler units with food debris/soil residues. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed both handles at walk in cooler units with food debris/soil residues. **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed tile missing over preparation area at cooking line above reach in cooler. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed tile missing over preparation area at cooking line above reach in cooler. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation areas and ware washing. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. all throughout the kitchen preparation areas and ware washing. **Time Extended**
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed doors in poor repair at both walk in coolers. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed doors in poor repair at both walk in coolers. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed exterior door has a gap at the threshold that opens to the outside. **Time Extended**
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed heavily pitted floor at cooking line. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed heavily pitted floor at cooking line. **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed exposed studs and sheetrock missing at wall next to reach in cooler wall. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed exposed studs and sheetrock missing at wall next to reach in cooler wall. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler at cook line, also at both walk in cooler units. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed soiled gaskets at reach in cooler at cook line, also at both walk in cooler units. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at unit by cook line. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed reach-in cooler interior/shelves have accumulation of soil residues, at unit by cook line. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at 3 compartment sink area. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed Wall soiled with accumulated grease, food debris, and/or dust, at 3 compartment sink area. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F - Cold Holding); coleslaw (45F - Cold Holding); rice moro (47F - Cold Holding); ceviche (46F - Cold Holding); potato salad (45F - Cold Holding); lentil soup (46F - Cold Holding); Russian salad (46F - Cold Holding); chicken salad (46F - Cold Holding); cooked vegetables (46F - Cold Holding); empanada beef filling (58F - Cold Holding); cooked beef (53F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked beef matahambre (47F - Cold Holding); Swiss cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); cooked chicken (53F - Cooling); chef salad (canned tuna and vegetables) (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cook eggplant (46F - Cold Holding); MEAT WALK IN COOLER: raw beef (46F - Cold Holding); raw beef coulotte (46F - Cold Holding); raw chicken (47F - Cold Holding); raw por spare ribs (47F); raw lamb (47F - Cold Holding); raw pork Boston butt (48F - Cold Holding); raw chicken leg meat (47F - Cold Holding); mozzarella cheese blocks (47F - Cold Holding); whole raw pig (47F - Cold Holding); sausage parillera (47F - Cold Holding); blood sausage (47F - Cold Holding); pork sausage (47F - Cold Holding); raw tripe (45F - Cold Holding); beef sirloin (47F - Cold Holding) as per staff from previous day and some from the 23rd and 24th of current month **Warning** - From follow-up inspection 2025-01-02: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of callback inspection observed : Pork loin 48°F, chicken meat 46°F, beef sirloin 47°F, parillera sausage 49°F, provolone cheese 45°F, Russian salad 48°F, ceviche 47°F, chicken salad 47°F, blue cheese 46°F, butter 47°F, Moro rice 46°F, cooked vegetables 47°F, cooked ham 47°F. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F - Cold Holding); coleslaw (45F - Cold Holding); rice moro (47F - Cold Holding); ceviche (46F - Cold Holding); potato salad (45F - Cold Holding); lentil soup (46F - Cold Holding); Russian salad (46F - Cold Holding); chicken salad (46F - Cold Holding); cooked vegetables (46F - Cold Holding); empanada beef filling (58F - Cold Holding); cooked beef (53F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked beef matahambre (47F - Cold Holding); Swiss cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); chef salad (canned tuna and vegetables) (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cook eggplant (46F - Cold Holding); MEAT WALK IN COOLER: raw beef (46F - Cold Holding); raw beef coulotte (46F - Cold Holding); raw chicken (47F - Cold Holding); raw por spare ribs (47F); raw lamb (47F - Cold Holding); raw pork Boston butt (48F - Cold Holding); raw chicken leg meat (47F - Cold Holding); mozzarella cheese blocks (47F - Cold Holding); whole raw pig (47F - Cold Holding); sausage parillera (47F - Cold Holding); blood sausage (47F - Cold Holding); pork sausage (47F - Cold Holding); raw tripe (45F - Cold Holding); beef sirloin (47F - Cold Holding)as per staff from previous day and some from the 23rd and 24th of current month. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed : Pork loin 48°F, chicken meat 46°F, beef sirloin 47°F, parillera sausage 49°F, provolone cheese 45°F, Russian salad 48°F, ceviche 47°F, chicken salad 47°F, blue cheese 46°F, butter 47°F, Moro rice 46°F, cooked vegetables 47°F, cooked ham 47°F. **Admin Complaint**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by grill station. **Warning** - From follow-up inspection 2025-01-02: At time of callback inspection observed No paper towels or mechanical hand drying device provided at handwash sink, at handwashing sink by grill station. **Time Extended**
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed a 500000 BTU boiler and not certificate available. - From follow-up inspection 2025-01-02: At time of callback inspection observed a 500000 BTU boiler and not certificate available. **Time Extended**
Food safety inspection conducted on 1/2/2025 revealed 15 total violations (2 high priority, 1 intermediate, 11 basic).
Inspection on 12/26/2024
High Priority
4
Intermediate
1
Basic
17
Total
23
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed both handles at walk in cooler units with food debris/soil residues. **Warning**
- 36-36-4:Basic - Ceiling tile missing. Observed tile missing over preparation area at cooking line above reach in cooler. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen preparation areas and ware washing. **Warning**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation tables at different counters of the kitchen and cooking area. **Warning**
- 14-11-5:Basic - Equipment in poor repair. Observed doors in poor repair at both walk in coolers. **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at ware washing area and behind the equipments in that area. **Warning**
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Observed heavily pitted floor at cooking line. **Warning**
- 36-24-5:Basic - Hole in or other damage to wall. Observed exposed studs and sheetrock missing at wall next to reach in cooler wall. **Warning**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer at pastries preparation area and unit at ware washing area as well. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler at cook line, also at both walk in cooler units. **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at unit by cook line. **Warning**
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at 3 compartment sink area. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishwasher machine 0ppm. While conducting inspection technician repair the machine , tested at 100 ppm **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cut fruits and cut vegetables. Staff moved the raw shell eggs to bottom rack. Observed raw chicken over raw meat and raw pork at Meat Walk-in cooler. **Corrective Action Taken** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F - Cold Holding); coleslaw (45F - Cold Holding); rice moro (47F - Cold Holding); ceviche (46F - Cold Holding); potato salad (45F - Cold Holding); lentil soup (46F - Cold Holding); Russian salad (46F - Cold Holding); chicken salad (46F - Cold Holding); cooked vegetables (46F - Cold Holding); empanada beef filling (58F - Cold Holding); cooked beef (53F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked beef matahambre (47F - Cold Holding); Swiss cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); cooked chicken (53F - Cooling); chef salad (canned tuna and vegetables) (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cook eggplant (46F - Cold Holding); MEAT WALK IN COOLER: raw beef (46F - Cold Holding); raw beef coulotte (46F - Cold Holding); raw chicken (47F - Cold Holding); raw por spare ribs (47F); raw lamb (47F - Cold Holding); raw pork Boston butt (48F - Cold Holding); raw chicken leg meat (47F - Cold Holding); mozzarella cheese blocks (47F - Cold Holding); whole raw pig (47F - Cold Holding); sausage parillera (47F - Cold Holding); blood sausage (47F - Cold Holding); pork sausage (47F - Cold Holding); raw tripe (45F - Cold Holding); beef sirloin (47F - Cold Holding) as per staff from previous day and some from the 23rd and 24th of current month **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp salad (45F - Cold Holding); coleslaw (45F - Cold Holding); rice moro (47F - Cold Holding); ceviche (46F - Cold Holding); potato salad (45F - Cold Holding); lentil soup (46F - Cold Holding); Russian salad (46F - Cold Holding); chicken salad (46F - Cold Holding); cooked vegetables (46F - Cold Holding); empanada beef filling (58F - Cold Holding); cooked beef (53F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (46F - Cold Holding); cut tomatoes (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked beef matahambre (47F - Cold Holding); Swiss cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); chef salad (canned tuna and vegetables) (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cook eggplant (46F - Cold Holding); MEAT WALK IN COOLER: raw beef (46F - Cold Holding); raw beef coulotte (46F - Cold Holding); raw chicken (47F - Cold Holding); raw por spare ribs (47F); raw lamb (47F - Cold Holding); raw pork Boston butt (48F - Cold Holding); raw chicken leg meat (47F - Cold Holding); mozzarella cheese blocks (47F - Cold Holding); whole raw pig (47F - Cold Holding); sausage parillera (47F - Cold Holding); blood sausage (47F - Cold Holding); pork sausage (47F - Cold Holding); raw tripe (45F - Cold Holding); beef sirloin (47F - Cold Holding)as per staff from previous day and some from the 23rd and 24th of current month. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink by grill station. **Warning**
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed a 500000 BTU boiler and not certificate available.
Food safety inspection conducted on 12/26/2024 revealed 23 total violations (4 high priority, 1 intermediate, 17 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
2
Basic
15
Total
19
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. By the hand sink, near the coal oven.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 36-73-4:Basic - Floor soiled/has accumulation of debris, throughout the kitchen areas.
- 08B-38-4:Basic - Food stored on floor. Observed soda mixed boxes stored on the floor by the soda machine area.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside sugar container with handle in contact with product at preparation area. Employee placed upwards the handle. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan guard soiled.
- 24-11-4:Basic - Observed buffet plates/bowls not properly protected or inverted to prevent contamination.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, throughout the kitchen areas.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (50F - Cold Holding), stored inside walk in cooler. As per employee food was prepared 10 hours before the inspection. During the inspection employee discarded food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (50F - Cold Holding), stored inside walk in cooler. As per employee food was prepared 10 hours before the inspection. During the inspection employee discarded food. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times, located preparation area near the walk in cooler.
- 31B-03-4:Intermediate - No soap provided at handwash sink, throughout the kitchen areas. During the callback inspection employee provided hand soap in every hand sink. **Corrected On-Site**
Food safety inspection conducted on 12/3/2024 revealed 19 total violations (2 high priority, 2 intermediate, 15 basic).