WALDOS CHICKEN AND BEER health score and inspection history

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Repair or replace scored cutting board.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

Store between-use utensils in a container of water at 135 F or above.///Scoop stored in water at 86F degrees.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Jackets and cellphone chargers on shelving in warewashing and prep area.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks, cellphones and jackets stored stored on shelving throughout facility.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.///No QAC sanitizing strips.

Remove the dumped/spilled waste grease from the outside premises.///Grease on the ground around grease receptacle.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Black residue in bar soda gun.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Grease filter equipment sitting in carboard box with heavy grease debris. Repair or replace flour bin container lids.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor and floor drain under equipment throughout facility. Standing water behind WI cooler.