WEDGEWOOD WEDDING & BANQUET CTR

Mold like substance is starting to grow within the FRP around the dish washer and wash down area. Per PIC, a contractor will be replacing the FRP within this area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT VIOLATION. Failure to comply may result in enforcement action.

1. Large block of ice is noted under the compressor at the time of inspection. [CA] Repair any leaks properly and defrost the ice within the walk in freezer. REPEAT VIOLATION. Failure to comply may result in enforcement action. 2. Door for the reach in have damaged gaskets and stainless steel is coming off of door. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. 3. Caulking around the hood system is starting to fall apart. [CA] Remove old caulking and add fresh silicon.

Large hole noted under the sink within the war-washing area. Per PIC, they have a plumber doing work within that section. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Hand wash station next to the prep sink is missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked and operational at all times.

1. Prep table in front of cook line are not operational at the time of inspection. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Large block of ice is noted under the compressor. [CA] Repair any leaks properly and defrost the ice within the walk in.

Mold like substance growing on the caulking around the dish washer and sink area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Sanitizer (quats) within 3-compartment sink is measured at 100PPM at the time of inspection. No active ware-washing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Recommend having contractor calibrate dispenser. [SA] Facility can manually add sanitizer within compartment. 2. Sanitizer (chlorine) within dish washer wash measured at 0PPM at the time of inspection. Per cook, some equipment was ran through the dish washer today. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility will be using the 3-compartment sink to wash, rinse, sanitize. Re-wash any equipment that was ran through the dish washer.

Unable to provide test strips for chlorine and quats at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Unable to provide food handler cards and a food manger certification at the time of inspection. [CA] Obtain new food handler cards for all employees within 30-days and food manger certification within 60-days.

Hand wash station next to walk in has a paper towel dispenser that is not operational at the time of inspection. [CA] Repair paper towel dispenser next to the walk in.