Health Report #113864

Establishment Name: Weber's Dining, Kitchen, Ventura
Report Date: 11/19/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Consumption of Animal Foods th Menu advisories for raw or undercooked food(s)/ingredient(s) N/A Not provided Multiple animal food items on the menu that are served raw or under-cooked per customer request are lacking an asterisk to refer the customer to the consumer advisory footnote. Revise the menu as required
Critical Equipment, Food-Contact Surfac Food-contact surface(s) N/A Soiled The following surfaces were observed unclean with old food build-up: the can opener blade, a wall mounted food slicer (removed from the wall so it won't be used in the future), the drain line on the steam kettle, the tilt skillet, multiple small ceramic bowls for pate. Corrected by cleaning these items
Critical Handwashing Cleanser, Availabi Soap N/A Not provided The soap dispenser at the cook line area was not dispensing soap. Corrected by installing a new soap dispenser that is functional
Critical Raw Animal Foods Whole roast(s) Beef N/A Not cooked to 165 degrees F for 15 seconds Observed a prime rib roast in the hot holding unit that had been pulled from the convection oven a half an hour earlier to only be at 122/123f. Corrected by returning the roast to the convection oven to cook further and then returned to the hot holding unit such that it reaches 130f for 112 minutes prior to being served
Critical Ready-to-Eat, Potentially Haza Ready to eat, potentially hazardous food(s) N/A Beyond consume by date Observed the following expired foods to be in back prep area walk in coolers: +/- 7 to 8 gallons of house made thousand island dressing (11-18); house made tartar sauce (11-10); white clam broth (11-5). Corrected by discarding
Critical Warewashing Equipment, Cleanin Cleaning agents for warewashing Soap N/A N/A The container of solid soap for the dish washing machine was empty upon inspection. Corrected by replacing the empty container with a new one
Critical Potentially Hazardous Food (Ti Hot food item(s) N/A Stored below 135 degrees F Observed patty turkey sausage and link sausage in the hot holding unit near the end of breakfast to be at 119 to 124f. Corrected by discarding the turkey sausage and reheating the links to 165f and returning back to the hot holding unit in one layer. The likely cause of the cooler temperatures: sausage stacked too high (three and four layers high).
Critical Potentially Hazardous Food (Ti Cold food item(s) N/A Stored above 41 degrees F Observed the following potentially hazardous foods stored in a bowl on a table without any ice or cold holding equipment: canned black olives, diced tomatoes, shredded cheese, and shredded lettuce for the "taco day" lunch buffet service. These foods were found to be at 59 to 60f. Corrected by discarding these foods. Ensure your phfs are maintained at 41f or below
Critical Using a Handwashing Sink Handwashing sink(s) N/A Not easily accessible Items stored In, Not easily accessible Items stored In front of Observed four of the five kitchen hand washing sinks to have items (buckets, spoons, bowls) stored in the sink basins. In addition, one of the above mentioned sinks had a trash can and a chemical bucket stored in front of the sink. Corrected by removing the items from in front of the sinks and the sink basins. Ensure staff do not use these sinks for anything except hand washing
Normal Cleaning, Frequency and Restri Physical facilities/structures floors N/A Soiled The floor under the ice machines is in need of cleaning, and a few of the floor drains in the facility have debris build-up. Maintain these areas clean
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) N/A Stored/stacked wet, Used while wet in contact with food 1) several stacks of metal kitchen pans were observed with water still in the bottom of the pans. Allow to air dry prior to stacking. 2) on the cook line, observed employees storing tongs and knives in a bucket of sanitizer. Maintain these tools on a clean and sanitized surface or in hot or cold foods to prevent bacterial growth. Sanitizer needs to be air dried prior to use
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet N/A N/A Observed a couple wiping cloth storage solutions to be less than 200 ppm quat. Corrected by providing fresh sanitizer at 200 ppm