WOLFY'S RESTAURANT

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork chops 51f, Ham steak 51f, Chicken breast 50f. Sausage 49f, Cut tomato 50f. Less than 4 hours. Advised to rapid chill. Repeat Violation Admin Complaint - From follow-up inspection 2023-03-17: Beef 50f, Chicken 49f, Ham 51f Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken breast over cooked turkey. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Cooked rice dated 03-08-2023. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice dated 03-08-2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork chops 51f, Ham steak 51f, Chicken breast 50f. Sausage 49f, Cut tomato 50f. Less than 4 hours. Advised to rapid chill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hashbrowns. Manager determined correct time. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Applesauce scoop.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over cookline.

Basic - Drain cover(s) missing. Under three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over prep cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler.

Basic - Wiping cloth sanitizing solution stored on the floor.

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. 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast 49f, Pork chops 54f, Ham 50f, Roast beef 50f. Less than 4 hours. Advised to rapid chill. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. -Stainless steel cleaner stored over prep cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Hashbrown scoop.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Cracked plastic container in warewash.

Basic - Food stored on floor. -Case of biscuits in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. -On cookline. -At wait station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handle toast with bare hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over mushrooms in walk in cooler. -Raw sausage over orange juice in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 51f, Tuna salad 53f. Pork chops 51f, Roast beef 54f, Ham 52f, Chicken breast 52f. Less than 4 hours. Advised to rapid chill. Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Waffle batter, Homefries, Hashbrowns. Manager determined correct time. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Handsink by ice machine blocked by cart. -Handsink on cookline blocked by garbage can. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cookline.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Rear prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Alto sham warmer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under Altosham oven.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in cooler across from flat grill. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female prep cook was slicing turkey and did not wash hands after drinking and never changed gloves. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs then handled clean frying pan handle without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed: Dishwasher handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook used a towel to clean his face and shirt. Then put on clean gloves and proceeded to prep potatoes without washing hands prior.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna salad (54°F - Cold Holding); chicken salad (55°F - Cold Holding) per chef overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef soup (57°F - Cold holding); waffle mix (55°F - cold holding less than four hours per chef); tuna salad (54°F - Cold Holding overnight); chicken salad (55°F - Cold Holding overnight) * ham cooked (55°F - Cold Holding); raw chicken (52°F - Cold Holding) less than four hours per chef located in cook line reach in cooler Pooled egg (66°F - Cold Holding)less than four hours per chef fresh garlic margarine (61°F - Cold Holding) less than four hours per chef Warning

Intermediate - Handwash sink located on left side reach in cooler not accessible for employees use at all times by a garbage can. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./shell eggs, pancake mix, waffle mix and hash brown per chef. Time temperature control form provided.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter behind ice machine is expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the back of the kitchen. Corrected On-Site Repeat Violation

Basic - Back door openings not protected with self-closing doors.

Basic - Bowl or other container with no handle used to dispense marinarasauce located under the cook cooler unit. Corrected On-Site

Basic - Cutting board on the cook cooler unit has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks drinks located on prep tables throughout kitchen.

Basic - Employee with no beard guard/restraint while engaging in food preparation. All male employees are cooking without a beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting located in the dish room.

Basic - Gaskets are in poor repair in the left side cook line reach in cooler unit.

Basic - In-use tongs stored on equipment door handle between uses. In-use tongs stored on oven door handle between uses. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in cook line reach in cooler holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in gasket soiled. Soda Machine nozzle exterior soiled with food debris, mold-like substance or slime. Corrected On-Site

Basic - Prep cook wearing jewelry on her arms while preparing food. Corrected On-Site

Basic - Prep cook with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed: Cook line reach in cooler reach unit interior has accumulation of standing water.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall throughout the dish machine area and three compartment sink soiled with accumulated grease, food debris, and/or dust.

Basic - Wet mop not stored in a manner to allow the mop to dry located at mop sink.