WAGONS WEST REST
11311 S DIXIE HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 7/14/2023
High Priority
6
Intermediate
3
Basic
12
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish bearing labels not removed fro reduced oxygen package at walk in cooler. Operator opened the individual packages. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-11-5:Basic - Equipment in poor repair. Observed three of the four chest reach in freezer doors in disrepair and without insulation.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed at two walk-in coolers.Repeat Violation Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair throughout the preparation area and dishwasher area. Repeat Violation
- 14-69-4:Basic - Ice buildup in four chest reach-in freezer located at storage area. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs on oven door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled at walk in coolers. And chest reach in freezers gasket soiled. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the stove soiled. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee touching the cooked scrambled egg with bare hands. As per operator was his personal food. Operator was informed that the ready to eat food can not be touched with bare hands. **Corrective Action Taken**
- 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 raw chicken stored over cooked food at chest reach in cooler at storage area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish at walk-in cooler. Operator relocated the products. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs at room temperature over preparation table. As per operator for less than 30 minutes. Operator moved the shells eggs to the reach in cooler for rapidly cooling. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Turkey (50 F - Cold Holding); tuna salad (55 F - Cold Holding) at walk-in cooler. As per operator was outside while they received the products. They was informed that need to moved the product to another cooler for rapid cooling. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (117 F - Hot Holding); hush brown (117 F - Hot Holding) at the shelf over the grill. As per operator for less than two hours. As per operator this products are under time control. The time as a control form was provided .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. And cutting boards soiled.
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked potatoes and hush brown on a shelf over the grill. As per manager these products are under time control. Time as a control written procedures was provided by email. **Corrective Action Taken**
Food safety inspection conducted on 7/14/2023 revealed 21 total violations (6 high priority, 3 intermediate, 12 basic).