Health Report #113862

Establishment Name: Weber's Dining, Kitchen, Ventura
Report Date: 09/20/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Cooked food(s) cooled N/A From 70 degrees f to 41 degrees F for more than 4 hours Observed a half full soup pot of chili from the previous day that didn't cool properly. It was found mid-day today at 46 to 49f. Corrected by discarding. Ensure staff use effective techniques and monitor the cooling of your hot foods
Critical Hot and cold holding Hot food item(s) N/A Stored above 41 degrees F Observed a small piece of prime rib and a partial piece of london broil in the hot holding steam well on the service line to be at 117 and 123f, respectively. Corrected by discarding. Ensure these foods are maintained at required temperatures
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s), Ready to eat, potentially hazardous food(s) N/A Beyond consume by date, Not marked with a consume by date Observed the following foods in the produce walk in cooler to be expired: weber's horseradish sour cream (9-16), weber's ranch dressing (9-7), feta cheese (9-7), and weber's blue cheese dressing (9-7). These foods were discarded. Also, the following foods were found without date marks: thousand island dressing and hard boiled eggs. The dressing was discarded and the eggs were date marked based upon when they were opened
Critical Methods-Hot Water and Chemical Hot water sanitizer N/A Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer The mechanical dish washing machine was not providing water hot enough to sanitize dishes and equipment during the rinse cycle. The recently installed hot water heater providing hot water for the final rinse stage only had malfunctioned. The dish washing machine gauge was only reading +/-140f. The hot water heater was unplugged and then plugged back in to the outlet to reset it. Maintenance staff indicated this has happened previously and a contractor replaced a part. Have your contractor evaluate and repair this unit again to find out why the heater cuts out and stops producing 180f hot water. After resetting this water heater the dish washing machine was properly sanitizing (plate surface temp. Above 160f).
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) N/A Soiled The following items were observed to be unclean: the electric food slicer from the previous day (used for cheese), most of the hotel pans, approximately 25% of the 1/6th pans, a coffee carafe, the can opener, ceramic dessert bowl, soup bowl, a knife, grater, oyster shucking tool, a vegetable cutting tool, etc. These items were sent to the dish washing station to be re-cleaned. Ensure staff are thoroughly pre-cleaning equipment and inspecting washed items after they have air dried for cleanliness prior to placing them in storage
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A Not easily cleanable Observed a shelving unit in the back kitchen used to store clean metal kitchen pans on to have the coating coming off of the wire shelves. Repair/replace to be smooth and easily cleanable
Normal Fixed Equipment, Elevation/Sea Floor-mounted equipment N/A Not elevated on legs That provide at least 6 inch clearance between floor and equipment Dry food storage room: eliminate the multiple inverted crates and provide a dunnage rack to facilitate thorough cleaning of the floor
Normal Backflow Prevention Device, De Backflow/backsiphonage prevention device N/A Not properly Constructed Observed only a sealed double check valve installed on the water line serving an open ended hose at the dish washing station. Corrected by providing an atmospheric vacuum breaker on the threaded hose connection down-stream from the shut off valve and prior to the hose
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors N/A Soiled Observed both floor sinks at the bar to be in need of cleaning at this time and more frequently in the future
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) Utensils N/A Used while wet in contact with food Observed numerous metal kitchen pans stored stacked while still wet. Ensure enough time is provided for pans/equipment to air dry after washing, prior to stacking
Normal Maintaining Refuse Areas/Enclo Refuse storage area(s)/enclosures N/A Not clean The area around the dumpster and the waste grease removal piping are in need of cleaning at this time
Normal Miscellaneous Sources Food N/A Not protected From contamination Observed three instances of the potential for food contamination (broccoli, and two involving bread) where containers with food in them were double stacked. The bottom of these food containers could be contaminated. Ensure equipment/containers are not stacked directly on top of other foods unless the lower container has a cover on it for protection.
Normal Areas-Receptacles, Capacity/Av Handwash trash receptacle(s) N/A Not provided No trash can was provided at the dish washing station hand washing sink. Provide a trash can for the disposal of paper towel