The Steakout

Year by year

Inspections

1. Jul 7, 2026 Routine · 2 priority, 9 priority foundation, 6 core, 3 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cut lettuce in 2DR Turbo Air Prep Cooler is cold held above 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     SEWAGE - APPROVED SEWAGE DISPOSAL SYSTEM

     Dirty mop water is not being properly disposed of at the facility.

     Correction: Dispose of sewage in an approved facility. Referral will be made to the department of safety and professional services.

     Code 5-403.11

   • 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

     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

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for roast in Walk-in Cooler. Cooling was not accomplished in accordance with the criteria specified under 3-501.14.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Ribs in Walk-in Cooler & 2DR Compass Prep Cooler is improperly date marked or no date mark is present.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement.

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Plastic tubs throughout the kitchen are not smooth & easily cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at the men's bathroom sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of chlorine sanitizer are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Food items stored in prep-coolers are missing labeling information such as common name of the food.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed in the kitchen where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

     The garbage enclosure needs to be maintained & cleaned of unnecessary debris.

     Correction: Remove all unnecessary items from storage area or enclosure used to store refuse, recyclables, and returnables.

     Code 5-501.115

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling in the kitchen area is in disrepair & not easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee handwashing sink in kitchen.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Jan 24, 2025 Follow Up · 3 priority foundation, 1 core, 4 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Sliced cheese in cold table interior on the line is not properly date marked; Blue Cheese Crumbles in the salad cooler were not properly date marked; Tub of coleslaw in the salad cooler was not provided a date mark; Upn follow up inspection, portioned sliced cheese in the prep cooler, open packages of shredded cheese in the walk-in cooler; blue cheese crumbles and an open container of coleslaw in the salad prep cooler were not provided with a date mark

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory disclosure statement from the lunch menu and missing the designation on the dinner menu. .

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink at the bar is blocked from use by tumbler storage and is unavailable for proper handwashing. No Splash shield between beverage ice bin and hand sink. Upon follow up inspection, no soap available at the multicompartment handsink or at the kitchen handsink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Lobsters improperly stored in stagnant melting ice without draininage Upon follow up inspection, fish was observd to be stored in non-draining ice in the walk-in cooler.

     Correction: Remove and discard potentially contaminated food.

     Code 3-303.12

3. Dec 2, 2024 Routine · 3 priority, 5 priority foundation, 5 core, 2 repeat
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Mashed potato in hot holding cart are hot held at 120°F; Roast beef in hot holding cart hot held at 117°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine bleach in sanitizer bucket on the line is not being used according to manufacturer’s use directions and was >100ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Sliced cheese in cold table interior on the line is not properly date marked; Blue Cheese Crumbles in the salad cooler were not properly date marked; Tub of shredded lettuce in the salad cooler was not provided a date mark; Cakes slices in the desert cooler wer not provided a date mark; Tub of coleslaw in the salad cooler was not provided a date mark;

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory disclosure statement from the lunch menu and missing the designation on the dinner menu. .

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Several plastic tubs were observed to be cracked, and broken and no longer smooth and cleanable;

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surface of the cold table top on the line is visibly soiled. Food contact surfaces of the meat tenderizing hammer are visibly soiled. Food cotact surfaces of the can opener are visibly soiled. Food Contact surfacecs of the interior of the ice cream bunker is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink at the bar is blocked from use by tumbler storage and is unavailable for proper handwashing. No Splash shield between beverage ice bin and hand sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Lobsters improperly stored in stagnant melting ice without draininage

     Correction: Remove and discard potentially contaminated food.

     Code 3-303.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Cold table on the line is not maintained in good repair and was observed to have hanging gaskets.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use utensils are being stored with the food cotnact surface exposed.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     SEWAGE - OTHER LIQUID WASTES AND RAINWATER

     Sink at the brick cook station has a bucket of stagnant water pooling

     Correction: Provide a method of draining that meets the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-403.12

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the brick oven cook station is less insufficient for cleaning.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11