WG TOWN CENTER S/C 2ND FLOOR SALES OPERATIONS

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 stained blue cutting board on drying rack.

Basic - Cutting board has cut marks and is no longer cleanable. 1 blueberry cutting board on drying rack, operator discarded item. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on hot box in kitchen area.

Basic - Food storage container/container lid cracked or broken. 2 plastic lids cracked and broken corners. Operator discarded items Corrected On-Site

Basic - Insect control device installed over food preparation area. Above prep table with clean equipment next to cooks line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding cabinets cooked vegetables (125F - Hot Holding)/50 minutes; operator reheated 165F. Corrected On-Site

Basic - Covered waste receptacle not provided in employee women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen cooking equipment . Operator discarded. Corrected On-Site

Basic - Equipment in poor repair. True low boy unit , gasket torn.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen hot holding unit, handle on top of cooked vegetable . Operator repositioned . Corrected On-Site

Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of salsa stored on the storage shelves underneath the counter in main kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of butter pack 49°f milk 47°f stored in the reach in cooler less less than 4 hours per Manager product taken out of walk in cooler approximately 8:30am checked at 10:15am recommend to quick chill product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris left on the can opener blade. Observed old milk residue splashed underneath milk dispenser machine. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quart ammonia test strips to checked the three compartment sink. Manager found test strips in another area. Corrected On-Site

Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Observed milk tube not properly cut at angle, on the buffet line. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the ceiling tiles above hot box in the kitchen, Manager notify engineering. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on the bag of polenta in the kitchen., employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall around edge three compartment sink has mold like growth on the wall.

High Priority - Dented/rusted cans present. See stop sale. 3 cans tropic fruit mix, 1 nacho cheese

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains 128F in sham for lunch. Advised to reheat to 165F to hot hold at 135F or above.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose is attached at hand sink

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat, three compartment sink

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 pp, quat

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open beverages in reach in cooler and bag of food in another cooler Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep shelf. Operator removed Corrected On-Site

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

Basic - Food stored on floor. Ice sticks on freezer floor. Corrected On-Site

Basic - Insect control device installed over food preparation area. Over blender on shelf by handsink. Operator removed blender. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens in kitchen

Basic - Light not functioning. In hood Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in kitchen. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple over washed peppers and peeled onions. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Panko under prep table. Operator labeled Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Freezer floor buckling

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit Cooked vegetables 127F for three hours. Cookline Butter 120F/3 hours. Operator instructed to reheat. Operator instructed to reheat. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at buffet line not wrapped. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch at cookline. Corrected On-Site

Basic - Ceiling tile missing. All through kitchen

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

Basic - Equipment in poor repair. Torn gaskets on server area reach in Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Cambro pans in storage area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects near mop sink , one flying insect in the kitchen near the prep counter. Spoke to Dennis Supervisor in the office next routine inspection. Recommend to notify current professional pest control service.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature potato salad 46°f- 49°f stored overnight label 4/7/2023

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of potato salad 46°f -49°f six containers stored inside reach in cooler overnight from 6/7/2023.Issued stop sale notice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has red stains on the surface, stored on the prep table. Observed old dried tomatoes on the slicer located in the kitchen.

Basic - Current Hotel and Restaurant license not displayed. Observed Observed no current license posted on the kitchen. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee has bottle water stored on the storage shelve in the kitchen, Employee removed. Corrected On-Site

Basic - Equipment in poor repair. Observed torn door gaskets on the reach in cooler used for juice and yogurt.

High Priority - Nonfood-grade bags used in direct contact with food. Observed limes and lemons in to go bag in reach in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Equipment and utensils not properly air-dried - wet nesting.