Waypoint Public House

Year by year

Inspections

1. Sep 10, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

2. Aug 27, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Ice machine shoot on top portion is soiled and has some black build-up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in packaging.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in cookline area had a plate inside the sink.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the dishwasher in the bar is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer -quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Broccoli and sauces that are in the bottom of the left prep table cooler are above 41F. They are temping at 45-49F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Beef is cooling on counter, was at 99F after about ~2 hours.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for items in bus tubs.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Apr 21, 2022 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Fan covers in the walk-in cooler have a build up of dust.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

4. Apr 13, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on dinner/evening menu for cooked to order ribeye steak.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Fan covers in the walk-in cooler have a build up of dust.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     The left-hand two door kitchen line prep cooler is not maintaining temperatures at 41F or below. Diced tomatoes being cold held at 47F, sliced lettuce at 48F, minced garlic at 48F, blue cheese at 49F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for the following items: server line sauces and fish/curd station items in ice bath.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. May 16, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Mar 21, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Nov 16, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Nov 11, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 1, 2015 Pre-inspection · No Reinspection Required

   No violations cited.