White Wolf Cafe & Bar

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
• Thermometers provided and accurate
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit.
• Food protection and cross-contamination
  • Basic: Raw fruits/vegetables not washed prior to preparation.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F.
• Handwashing and hygienic practices
  • High priority: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items 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.
  • Basic: Employee eating in a food preparation or other restricted area.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Cutting board has cut marks and is no longer cleanable.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine.
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
• Garbage and refuse
  • Basic: Garbage can located outside has no lid or lid open/broken.
• Insects, rodents, pests and animals
  • Basic: Front door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • Basic: Light not functioning.
• Lighting
  • Basic: Light shield damaged/in disrepair.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. cheese, ham, (60°F - Cold Holding); sausage (60°F - Cold Holding) pancake batter (60°F - Cold Holding) chicken salad, ham, turkey, coleslaw, cut tomatoes (52-60°F - Cold Holding) Ambient thermometers in table 70°F. Added ice to cool. Products in cooler less than 4 hours. Walk in cooler temperatures 46-50 raw chicken, black bean soup, and corn beef hash
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. poached eggs (122°F - Hot Holding)
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
  • Basic: No conspicuously located ambient air temperature thermometer in holding unit. To prep tables on the cook line.
• Food protection and cross-contamination
  • Basic: Raw fruits/vegetables not washed prior to preparation. Cook cut sweet potatoes out of the box without washing.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. 93°F
• Handwashing and hygienic practices
  • High priority: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server drank from cup while waiting to pickup food. Served the food without hand wash. Educated manager.
  • 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. Dish person loads and unloads the dishes without hand wash.
  • Basic: Employee eating in a food preparation or other restricted area. Server drank from cup while waiting to pickup food.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front service counter and under prep table in the kitchen.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Cup in sugar by dry storage
  • Basic: Cutting board has cut marks and is no longer cleanable. Large white board.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine.
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of equipment on the cook line.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by bar.
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Shaker in sink at the bar. Staff removed.
• Garbage and refuse
  • Basic: Garbage can located outside has no lid or lid open/broken.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 75 underneath the counter of bar area.
  • Basic: Front door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and dish area
  • Basic: Light not functioning. Over cook line.
  • Basic: Floor soiled/has accumulation of debris. Underneath all equipment back of the house and bar area.
• Lighting
  • Basic: Light shield damaged/in disrepair. No lights in ware washing area. Staff using phone for lighting