CMX WELLINGTON CASK AND SHAKER
10312 W FOREST HILL BLVD STE 300
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 4/12/2024
Inspection #: Visit ID: 8496682
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License provided expired on 12/01/23.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed during inspection floor along cook line and dish washing area soiled with accumulated debris.
- 08B-38-4:Basic - Food stored on floor. Box of Liquid shortening stored on floor. Employee removed. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Single door stainless steel reach in freezer: raw chicken nuggets stored over ready to eat French fries. Employee stored properly. 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. At flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken held overnight. Not prepped or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near fryer and beverage area: raw chicken (50F - Cold Holding) As per employee in charge, chicken held overnight. Not prepped or portioned today. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink near dishwasher.
Inspection Date: 9/11/2023
Inspection #: Visit ID: 8354700
- 14-01-5:Basic - Bowl or other container with no handle used to dispense flour
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- cooler at cook line by fryers
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator