Health Report #113857
Weber's Dining, Kitchen, Ventura
||Potentially Hazardous Food (Ti
||Cold food item(s)
||Stored above 41 degrees F
||Phfs (shell eggs, diced tomatoes, and shredded cheese) were found to be at 52 to 64f in the portable prep top cooler at the cook line. These foods were discarded
||Good Repair and Calibration
||Food thermometer(s) probe
||The metal stem food thermometer in the one door tall boy victory reach-in cooler to be reading 28f in a container of water. The water temperature was actually 35/36f. Corrected by adjusting the thermometer to 36f.
||Cooked food(s) cooled
||From 70 degrees f to 41 degrees F for more than 4 hours
||Observed a deep 1/2 pan of lobster bisque soup (about 2/3°Full) in the walk in cooler (from the hot line the previous night) to still be at 52f this morning (+/- 9:15 am). Corrected by discarding this soup.
||Food item(s) in storage
||Exposed to dust, splash, or other contaminates
||Five gallon plastic containers with carrots, celery and hard boiled eggs in the produce walk in cooler were not covered to protect the food. Ensure staff are covering these food containers
||Good Repair and Proper Adjustm
||In poor repair
||The portable counter-top prep cooler at the cook line was not maintaining foods at 41f or below. During the inspection a contractor was working on this unit. Ensure this refrigerator is repaired prior to using it again.
||Nonfood contact surface(s)
||Observed the fan guards for the produce and the banquet walk in coolers to be moldy. Remove these guards and thoroughly clean them as needed