WUNDERBAR
4995 VOLUNTEER RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at bar - operator glued sing. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw shrimp (not commercially packaged) stored over ready to eat Austrian pancakes. Employee stored correctly. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in refrigerator across from grill - sausage loaf (leberkase) (45F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. Observed at flip top cooler next to grill - wings (51F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in refrigerator across from grill - sausage loaf (leberkase) (45F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. Observed at flip top cooler next to grill - wings (51F - Cold Holding) as per employee item held out of temperature overnight. Item not portioned or prepared today. See stop sale.
Food safety inspection conducted on 4/4/2025 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 8/9/2024
High Priority
1
Intermediate
4
Basic
9
Total
14
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen area
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Cooking pans on soiled shelf, under stove.
- 14-11-5:Basic - Equipment in poor repair. Under stove shelf, substantial building up of rust.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Entrance of walk in cooler, food debris and black like substance
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken tiles below hand wash sink in dish ware area.
- 36-24-5:Basic - Hole in or other damage to wall. Broken frame, entrance from-outdoor dining area .
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour, employee removed. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink, employee removed to be wash. **Corrected On-Site**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table in cook line, manager removed. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes salad (112F - Hot Holding) per employee food hot held less than 2 hours, reheated on the stove to 167F **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lower shelf of one door freezer in cook line. Two doors oven in cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Two garbage bins blocking sinks in cook line, employee removed. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Serving spoon inside sink, in cook .ine, manager removed. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap dispenser not working- in front of coffee station.
Food safety inspection conducted on 8/9/2024 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).