WEBBER'S STEAKHOUSE & SUSHI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.approximately 10 ppm cl. Operator changed chemical and primed. 50 ppm cl was reached. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - reach in cooler, Raw shrimp over shredded cheese and sauce bottles - walk in cooler, raw shell eggs over butter, raw beef over produce Corrected On-Site Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. - 4 in the cabinet in the dining room next to the soda machine, on the floor and interior cabinet ledge. - 3 in the cabinet under the bar handsink - 1 on the floor in the bar between glass freezer and wine cooler Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked onions 76F between steam table and flattop with no time or temperature control for safety. Out for 30 minutes per operator. Moved to steam table. - potatoes left in oven from yesterday 78F. Operator discarded - fresh garlic in oil 75F, butter 76F Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice . Corrected On-Site Warning

High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. 144F on the outside, 108F in the center, done per operator, oven turned off. Cooked from fresh per operator for 3 hours at 350F. Operator turned oven back on Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Lunch menu Employee wrote in a "K" to change to krab Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - interior top microwaves Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu Warning

Intermediate - No soap provided at handwash sink. Kitchen Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Bar Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline Warning

Basic - Food stored on floor. - Cases in the freezer - oil jugs Repeat Violation Warning

Basic - Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Roe and steaks room temp Warning

Basic - Working containers of food removed from original container not identified by common name. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib 45-46F in the middle from 7 pm previous day Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Scottish farmed salmon. Operator was emailed documentation from vendor Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw steak over cut veggies, cookline - Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 73F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 99F, cheese sauce 83F, opened canned mushrooms 87F, cooked onions 95F. Out for approximately 1 hour per manager. Advised to reheat to 165F to hot hold at 135F or above. Sushi rice room temperature for approximately 3 hours. Advised using time as a public health control and emailed fill in the black procedures. Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. White tuna advertised on the menu Escolar server per operator Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top microwave Soda machine nozzles Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Bar Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave and can opener Warning

Basic - Food stored on floor. Oil in the kitchen Oil outside walk in cooler Cases in the freezer. Manager removed some items from storage on the floor Corrective Action Taken Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Plywood screwed into large door opening from kitchen at end of day. Warning

Basic - Water leaking from pipe and/or faucet/handle. Bar handsink contains interior cabinet cutout for plumbing access. Water can be see running onto the ground under building when handsink is run Warning

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Warning