Health Report #113859

Establishment Name: Weber's Dining, Kitchen, Ventura
Report Date: 10/23/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti Cold food item(s) N/A Stored above 41 degrees F Observed the portable breakfast counter-top cooler on the main line to be maintaining foods (sliced ham, diced ham, diced sausage, corned beef hash, cooked spinach and french toast batter) to be holding at 45 to 51f during the middle of the breakfast service. These phfs were discarded. It appears the location of this unit (below a heating element in the pass through window) is impacting the cold holding temperatures of foods in this unit. The chef indicated this unit could be positioned about 5┬░Feet to the left away from the heating element. If the new location is too inconvenient for staff a heat shield will need to be installed. Additionally, staff may need to utilize individual pan covers for these foods if the unit cannot hold 41f or below.
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair Open seams Observed the under counter cover (metal) for the draft beer tower to have some open seams and condensation on it. After cleaning provide additional insulation as needed and reseal this cover
Normal Storage Areas, Rooms, and Rece Handwash trash receptacle(s) N/A Not provided No trash can is provided at the dish washing/dish storage area hand washing sink. Provide a small trash can at this station for the disposal of paper towel
Normal Certification of managerial em N/A N/A N/A The chef's food safety certification expired in september. He believes the gm of food and beverage and another kitchen employee has this certification, but will have to ask them for their certificate and provide me their information.
Normal Precleaning Precleaning preflushing, Precleaning scrubbing with abrasives N/A Not utilized Observed several trays of dishes that were being run through the dishwashing machine without any or very little pre-cleaning. Staff indicated many items are run through the dish washing machine twice. When staff thoroughly pre-clean dishes/utensils only one pass through the dish washing machine is needed, thus, saving chemicals, water and electricity to operate the dish washing machine
Normal Repairing Physical facilities Floor(s) N/A In poor repair Worn spots Although some recent tile re-grout work has been performed there are still some areas of the bar (under the low-boy glass chiller, main walk way for servers, etc. ) that are in need of new grout