T&t Steakhouse

Year by year

Inspections

1. Oct 21, 2025 Routine · 1 priority, 6 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     REHEATING FOR HOT HOLDING

     Mashed potatoes were not reheated long enough for hot holding.

     Correction: Adjust procedures and methods to properly reheat food by reheating/hot holding smaller amounts or reheat to a temp of above 165 then put in warmer.

     Code 3-403.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     SHUCKED SHELLFISH - PACKAGING AND IDENTIFICATION

     Oysters are not on site currently, will be delivered this week. There is not a properly labeled nonreturnable package present for oysters.

     Correction: Ensure all raw shucked shellfish are obtained in properly labeled, dated and nonreturnable packages.

     Code 3-202.17 (A)

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - TAGS ATTACHED TO CONTAINER UNTIL EMPTY

     Oytsters not on site during inspection. When deliveries come this week, assure shellstock tags are attached to the original container.

     Correction: Shellstock tags shall remain attached to the container in which they were received until the container is empty. Remove from sale or service until tags are obtained or discard.

     Code 3-203.12 (A)

   • Not serious Priority Foundation

     RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION

     Oysters not on site during inspection. When deliveries come this week, assure freezing records are maintained for raw oysters served in a ready-to-eat form.

     Correction: Records of parasite destruction shall be maintained for 90 calendar days beyond the sale or service of fish.

     Code 3-402.12 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement (asterisk) by food items served raw or undercooked. Beef & bleu salad, steak dinners, prime rib, and hamburgers

     Correction: Properly identifiy those food items that require a consumer advisory with an asterisk.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine test strips are not available for checking sanitizer concentrations in bar and kitchen.

     Correction: Provide test strips for measuring the concentration of chlorine sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Cherry juice is stored in unlabeled container at waitress station.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

2. Nov 12, 2024 Routine · 3 priority, 3 priority foundation, 3 core, 2 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In walk-in cooler, raw beef stored next to ready-to-eat produce and eggs and raw chicken stored next to raw beef.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Initial temp of wwice baked potatoes in hot holding unit was out of range (107 degrees). PIC increased temp of unit, within 30 minutes, temp was in safe range (138 degrees).

     Correction: Adjust procedures and methods to properly reheat food. Reheat twice-baked potatoes in microwave to 165 and hot hold at 135. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Italian sausage and potato skins in walk-in cooler and 3-door True kitchen fridge has exceeded its date mark of 7 days. PIC and CFPM discarded foods during inspection

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on safe food storage, thawing procedures of fish, date marking disposition.

     Correction: The person in charge shall provide food safety training to employees on above activities].

     Code 2-103.11 (N)

   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced oxygen packaged salmon filet is being improperly thawed by not removing from package before thawing.

     Correction: Adjust procedures or methods to properly thaw foods. Read label on seafood/shellfish for appropriate thawing procedures.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement. Menu has disclosure statement but is missing asterisk next to food item that can be served undercooked or raw.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Chipotle dressing is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Plastic container used as scoop for chicken flour was improperly stored inside flour storage.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Walk-in cooler floor is not constructed to be easily cleanable. Floors have a black mat on top which is not sufficient for food storage. Kitchen using wood as a shelf to store in-use utensils, wood is pourus so discontinue resting knifes on wood surface.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

3. Oct 24, 2023 Routine · 2 priority, 7 priority foundation, 3 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In walk-in cooler, ready-to-eat foods are stored next to raw chicken.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on food prep sink in kitchen.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon filets are being improperly thawed in packaging in fridge.

     Correction: Adjust procedures or methods to properly thaw foods. Read labels of all seafood fro proper thawing methods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in cooling equipment measuring ambient air is not provided; back storage fridges, bar coolers.

     Correction: Calibrate, provide or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary test kit is not available for checking sanitizer concentrations at kitchen automatic washer.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Refrigerator units in back storage room and inside ice machine are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink behind front bar is not non-hand operated or is operating incorrectly.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17