FAIL
Absteak Fails Health Inspection
October 16, 2025
6:30 PM - 8:00 PM
Routine Inspection
6
Total Violations
2
Critical
3
Major
1
Minor
3
Corrected On Site
Inspector's Report
Major temperature violations found throughout facility. Three large sections of dry aged beef discarded due to being held at 50-54F overnight. Multiple coolers failing to maintain proper temperatures.
Violations Cited
6
#7
CORRECTED
CRITICAL
PROPER HOT AND COLD HOLDING TEMPERATURES
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Multiple temperature violations: cherry tomatoes at 47F, shrimp at 45F, calamari at 44F, beef/pork/tofu at 45-47F, dry age beef at 50-54F overnight.
CA Retail Food Code: Section 113996, 114037
#VC
CORRECTED
CRITICAL
VOLUNTARY CONDEMNATION AND DESTRUCTION
What Was Observed
Discarded three large sections of dry aged beef due to temperature abuse.
#26
CORRECTED
MAJOR
APPROVED THAWING METHODS IN USE
Why This Matters
Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.
What Was Observed
11 bags of frozen beef defrosting at room temperature in Cleveland cooking unit. Moved to cooler.
CA Retail Food Code: Section 114419
#36
MAJOR
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
Why This Matters
Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.
What Was Observed
Linens in direct contact with lettuce and greens in cold drawers. Linens in direct contact with oysters in cooler.
CA Retail Food Code: Section 114161, 114178
#6
MAJOR
ADEQUATE HAND WASHING FACILITIES; SUPPLIED AND ACCESSIBLE
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Lack of towels at handwash on cooks back line. Provide soap and towels at all times.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#6
MAJOR
ADEQUATE HAND WASHING FACILITIES; SUPPLIED AND ACCESSIBLE
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Lack of towels at handwash on cooks back line. Provide soap and towels at all times.
CA Retail Food Code: Section 113953, 113953.1, 113953.2