Harris Wickham Degrades its Sanitary Rating
150 S Wickham Rd
Melbourne, FL 32904
;
Basic - Cove molding at floor/wall juncture broken by front line work order in
Basic - Cutting board has cut marks and is no longer cleanable./back cook line
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./coffee stirrers
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./pasta 48° manager states was delivered from other location and temp at 40° upon delivery at 7:30 am-pasta 48°- recommended rapid chillre-temp the pasta 41°-42° **Corrected On-Site**
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Cutting board has cut marks and is no longer cleanable/ front line board and a couple of the portable cutting board
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Basic - Cove molding at floor/wall juncture broken/missing./couple in kitchen area
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. /whole shell eggs over bacon walk in **Corrected On-Site**
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
Basic - Clean bowls, not stored inverted or in a protected manner./ storage area
Basic - Food storage container/container lid cracked or broken.
Basic - Wall in disrepair./dish machine area
Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
Basic - Floor area(s) covered with standing water./ front cooks line
Basic - Floor tiles cracked, broken or in disrepair./ front of tall freezer cooks line
Basic - Food stored on floor./ salt for water softener **Corrected On-Site**
Basic - Observed pots not stored inverted or in a protected manner.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ spinach 45 degrees f recommended rapid chill
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ice bath ham 40-46 degrees f, liquid eggs 45 degrees f- recommended rapid chill for products above the chill line of the ice bath
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage at buffet recommended rapid reheat
Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
Basic - Ripped/worn tin foil used as food-contact shelf cover.
High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.Corn beef hash 121° cooked sausage patties 117° recommend reheating to 165°. Manager placed in oven checked found at 171° **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cook line: liquid egg whites 45° liquid egg substitute 45° recommend rapid chill to 41°
High Priority - Raw Philly meat stored over ready-to-eat food in the reach in freezer **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after cracking eggs then handling ready to eat foods **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink.cook line
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface./ replacing shelving little by little
Basic - Wiping cloth/towel used under cutting board.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./ gave one **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 54 rabid chilled to 41 **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. The part time cfm does not have a cfm card on site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tuna mix at 46df in the deli reach in Corrected On Site.
Observed employee with no hair restraint.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.the shelf under the clock is not cleanable
Critical - Hand wash sink lacking proper hand drying provisions.deli side hws
Observed floor and wall junctures not coved.damaged cove molding in various locations
Critical - Observed food-contact surfaces encrusted with grease the sandwitche press has a moderate build up
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed food debris accumulated on kitchen floor.moderate buidup in the walk in freezer
Critical - Observed raw animal food stored over ready-to-eat food.in the reach in on line coller Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
Observed gaskets with slimy/mold-like build-up.on the walk in cooler door
Plumbing system in disrepair.no water supplied to the east end buffett hand\sink
Floors not maintained smooth and durable.walk in cooler Repeat Violation.
Floors not maintained smooth and durable.the tiles at the grill / front line are loose and missing grout
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Food Service Manager not certified after 30 days of employment.has taken the cfm test, awaiting results
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at 44 d f in on line reach in cooler
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage at 122 d f must be 135 df
Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over rte tomatoes in reach in
Observed cutting board grooved/pitted and no longer cleanable.the wood cutting.
Observed cutting board grooved/pitted and no longer cleanable.the plastic boards
Critical - Observed soil buildup inside ice bin.
Observed residue build-up on nonfood-contact surface.on the cutting boards
Floors not maintained smooth and durable.the walk in cooler floor is not cleanable due to it being worn out, not smooth and durable
Critical - Working containers of food removed from original container not identified by common name.Flower
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.curt melon at 59 degrees fahrenheit on the front line Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all the cut and prepaired potentially hazards foods on the deli line are at 51 degrees or above, they nust be at 41 degrees fahrenheit or less or a time as a control must be used to insure public safety . a form for time as a control is available on the division web site Repeat Violation.
Critical - Observed raw animal food stored over cooked food.raw chicken stored over rte chicken on speed rack in the freezer Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dread crumbs
Critical - Hand wash sink lacking proper hand drying provisions.no paper towels at the hws at the ovens
Floors not maintained smooth and durable.in the catering room Repeat Violation.
Carbon dioxide/helium tanks not adequately secured.
Critical - Hand wash sink lacking proper hand drying provisions at handwashing sink in prep area of kitchen.
Observed clean utensils/equipment stored in dirty sheet pans under prep tables at back cook's line.
Critical - Observed light buildup of slime in the interior of ice machine in catering area.
Observed residue build-up in ovens.
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
Wet wiping cloth not stored in sanitizing solution between uses, at serving line.
Observed build-up of food debris on shelf under prep table.
Observed dusty ceiling tiles and/or air conditioning vent covers above refrigerator in grill area.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Styrofoam bowl used as scoop in flour container. Corrected On Site.