Wild Tales Bar & Grill, 1007 N Main St, Creve Coeur, IL - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Observed an open package of sausage links in the walk in cooler with no label and a 2 gallon of milk that has been open for more than 24 hours with no label. The manager voluntarily threw both items away. Ready to eat items should be labeled when they are open and used within 7 days.
- Observed a package of hot dogs that was labeled 2/18 in the walk in cooler. The manager voluntarily threw the hot dogs away during the inspection.
- When the metal stemmed thermometer was calibrated it read 20 F. The manager calibrated the thermometer to 32 F. Ensure thermometers are routinely calibrated at within 2 F of 32 F.
- Observed the microwave in the kitchen to have food build up in it. Clean and maintain routine cleaning.
- Observed the white freezer in the kitchen to have sticky handles, dust build up on the vent, and food debris build up on the inside. The silver reach in cooler that is not in use has sticky handles and food debris build up. Clean and maintain routine cleaning of both units and other non food contact surfaces.
- Observed missing floor tiles around the mop sink in the kitchen. Repair/replace.
- Observed the floor through out the kitchen to have food debris, specifically around and under the fryer and grill. Clean and maintain routine cleaning.
- The manager has just recently taken the FCSSM and does not have her certificate yet. There were no food handler certificates available at the time of the inspection. New employees have 30 days to take the food handlers course. I will attach TCHD food handler course schedule to the e-mail containing this report. Please make a document that contains employees, their hire date,and when they completed the food handler course and provide it to me by 4/4/16.
- The facility has not been documenting cool down. Discussed different methods of cool down with the manager and documentation. As a category 1 facility temperatures of coolers and cool down should be documented. Please provide me with cool down documentation by 4/4/16.
|
03/02/2016 | Regular | 84 |
- The door on the east end of the building was propped open to the outside to allow an extension cord through to the sign outside. The door must remain closed to prevent the entrance of pests. Corrected--it was pulled shut.
- Repair the floor in the mop room where it is missing tiles.
- Repair damaged walls and ceiling in furnace room, exposing insulation.
- The chlorine wiping pail at the bar was >200 ppm. Maintain at 100-200 ppm. Corrected to 100 ppm.
- No FSSMC food manager certificates were on site. No certified FSSMC was working at the time of the inspection. As a category 1 facility, a certified food manager must be on site during all hours of operation. Provide documentation to TCHD by 12/9/15.
- No food handlers certificates were available. Training must be completed by all employees with 30 days if they are not FSSMC managers.
- No HACCP plan or temperature charts were able to be located. The HACCP plan must be complete in 30 days and a copy of 2 weeks of cool down and other temperature charts must be sent to TCHD, Attn:Kim by 12/15/15.
|
11/25/2015 | Regular | 89 |
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