WICKED WHEEL BAR & GRILL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 10ppm. Machine primed and ran again, tested at 100ppm. Corrected On-Site

High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Package of pulled pork in vacuum sealed bag. No time mark, per manager product was sealed approximately 3 days prior. See stop sale.

High Priority - Stop sale issued on pulled pork. No HACCP plan, sealed over 48 hours. Package of pulled pork in vacuum sealed bag. No time mark, per manager product was sealed approximately 3 days prior. See stop sale.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher under bar in recharge zone.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in okra and shrimp. Employee removed. Corrected On-Site

High Priority - Pesticide use not in accordance with manufacturer's directions. Observed fly strip over hand wash sink in kitchen expo area. Manager threw away. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored on top of ready to eat pickle bucket. Manager moved ground beef to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between counter and paper ticket machine. Employee took knife to dish area. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros stacked in back room that were still wet. Manager had employee unstacked wet cambros. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two tongs stored in water that was 90F. Manager dumped water out. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink with equipment cords in it and no soap at bar. Manager removed all cords and added soap. Corrected On-Site

Basic - Container in ice machine/ice bin. Observed cambro kept in ice for drinking at bar. Bartender discarded cambro and burned the ice in bin. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a plastic soufflé cup in scallops. Employee removed and threw away. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger meat over rolls in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mashed potatoes 118F and Mac and cheese 120F at 12:37, reheating from 10:30am per manager, see stop sale.

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Observed mashed potatoes 118F and Mac and cheese 120F at 12:37, reheating from 10:30am per manager, see stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher washing hands in 3 compartment sink in dish area. Employee moved to hand wash sink and washed hands correctly. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap between and at bottom of entrance doors.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee go from dirty dishes to clean dishes in dish area without washing hands or changing gloves.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pink substance. Manager labeled. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Manager called repair man and moved all food held less than 2 hours out of unit to walk in. Corrective Action Taken