Amber Steakhouse

Cycle Inspection / Re-inspection

• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)

Cycle Inspection / Initial Inspection

• 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 09E — Wash hands sign not posted near or above hand washing sink. (critical)

Cycle Inspection / Re-inspection

• 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)

Cycle Inspection / Initial Inspection

• 10B — Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 04L — Evidence of mice or live mice present in facility's food and/or non-food areas. (critical)