Cmx Wellington Cask and Shaker

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. In steam table cheese sauce (118°F - Hot Holding) per operator product prepared on stove top approximately 1 hour ago and hot held in steam table until served, discussed with operator who placed product on stove top approximately reheat to 165°F+.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Behind cooking equipment at cook line floor soiled with grease and food debris, discussed with operator clean and sanitize.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. At cook line flip top cooler; sliced tomatoes (45°F - Cold Holding). Operator stated tomatoes not sliced, not prepared or portioned today, held in double pan on make top overnight. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At cook line flip top cooler; sliced tomatoes (45°F - Cold Holding). Operator stated tomatoes not sliced, not prepared or portioned today, held in double pan on make top overnight. See stop sale.
• Food protection and cross-contamination
  • High priority: Raw animal food (raw chicken) stored in top portion of make table over ready-to-eat food (cooked chicken wings) in bottom portion of make table - no complete physical barrier between top and bottom. Operator moved cooked chicken to other side of reach in of flip top cooler.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen /walked behind bar from dining room/common area and began handling clean equipment and clean utensils used to prepare food/drinks for customers without washing hands. Operator discussed with employee who then washed hands.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical (stainless steel polish) improperly stored on top of microwave on cook line. Operator removed.