WALDOS CHICKEN & BEER health score and inspection history

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean drink nozzles in both drink station areas.//COS//PIC cleaned nozzles prior to the end of the compliance inspection.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drain located under dish machine.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean nonfood contact surfaces of containers observed stored on the drying rack.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Pulled Chicken 98F.//COS//PIC voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to main prep area.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Fruit Squeeze machine visibly soiled during the regular inspection.

(A)(2) Maintain TCS food at 41 F or below.//Cut tomatoes 47F-48F, Romaine Mix 45F, Pico containing cut tomatoes 45F-46F.//COS//PIC voluntarily discarded.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at any of the handwashing sinks in the bar area.//COS//PIC placed paper towels at the hand washing sink prior to the end of the inspection.