Facility:
STEAK OUT
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 7/8/2026
Total Score:95
| 2 points: CONTAMINATION DURING STORAGE |
| Food noted being stored on the floor in walk-in cooler. Observed case of beef stored on the floor in the walk in cooler. |
| 1 points: NON FOOD CONTACT SURFACES - DESIGN |
| Shelves noted not in good repair. Shelving throughout food prep area have exposed absorbent materials that are not smooth and easily cleanable. Metal shelf to the left of the 3 compartment sink is rusty and deteriorating. |
| 1 points: FLOORS WALLS CEILINGS |
| Ceiling in the food prep area noted in need of cleaning. HVAC vents and ceiling coverings has debris build up above food prep areas. Ceiling in the food prep area noted in need of cleaning. HVAC vents and ceiling coverings has debris build up above food prep areas. |
Inspection Date: 2/5/2026
Total Score:96
| No Violations |
| Due to a vehicle accident that caused damage to the south end of the restaurant in turn the walk in cooler was also damage. After inspecting the walk in cooler the food items stored in cooler at the time of inspection are holding at 41?F. The cooler door and wall panels around the door are heavily damaged and have been covered in plastic sheeting to seal off the cooler to maintain proper cooling temperatures. I suggested to the staff that the more temperature sensitive food items ie prepared meats cut vegetables and house made sauces should be stored in another cooler until the walk in is repaired. If food items need to be left in the cooler overnight to aid in helping maintain 41?F to cover openings with heavy blankets to better insulate during off hours of the restaurant. Until the cooler is repaired I recommended to the manager on duty to keep a temperature log of food items in the walk in every 3-4 hours each day to closely monitor the functionality of the cooler. |