WAHOOS BAR AND GRILLE Inspection – December 10, 2024

High Priority 2

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (48*F – Cold Holding); butter (55*F – Cold Holding) unit is double pan with an container missing letting cold air out. All TCS FOODS was relocated to another cold holding unit.

#10High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In downstairs prep room at splitter on red hose

Intermediate 2

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled in prep room

#12Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels at downstairs prep room

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#3Basic12B-04-4

Basic – Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees drink cup on salad prep counter

#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone charging on top of microwave

#5Basic14-72-4

Basic – Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

#6Basic10-14-5

Basic – Ice bucket stored on floor between uses.

#7Basic10-17-4

Basic – In-use knife/knives stored in cracks between wall conduit at prep room

#8Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch