Dales Weston Lanes

Year by year

Inspections

1. Jun 30, 2026 Routine · 2 priority, 4 priority foundation, 2 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Food items in the bar kitchen reach in refrigerator are cold held at 51°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Move items that are PHF to the walkin cooler or one of the prep tables until unit is functioning properly.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     No chlorine was detected in arcade bar dishwasher.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Until verification is made using chlorine test strips that the arcade bar dishwasher is properly sanitizing, glassware and dishes need to be ran through one of the p[roperly working dishwashers.

     Code 4-702.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     No date marking was observed within the facility.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The reach in cooler in the bar kitchen is not sufficiently holding foods at or below 41 degrees F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machines in banquet kitchen and pool room utililty rooms interior deflectors and doors are soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the main bar handwash sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation in the catering kitchen.

     Correction: Provide an irreversible registering thermometer or themolabels to verify sanitizing temperature is reached on the surfaces of the dishes. Do not use this dishwasher until sanitizing cycle is verified with a irreversible thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Upper surface of the microwave cavity in the bar kitchen is soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

2. Jun 30, 2025 Routine · 1 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Kitchen employee observed plating boneless chicken wings in sauce without gloves on.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Datemarking absent on a number of prep table food items that require it, including diced and sliced tomato, street corn, pizza sausage, diced green pepper, and sliced mushroom.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops (2) observed stored in contact with standing water.

     Correction: Ensure that scoops are stored in a way that allows them to air-dry.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Cooling unit in walk-in freezer leaking onto cases of french fries directly below.

     Correction: Move food cases away from area of leak until repaired.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Several kinds of food observed stored on floor of walk-in freezer, including a variety of potato products and bread buns.

     Correction: Store all food items off the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer for verifying heat sanitization of wares.

     Code 4-302.13 (B)

3. Feb 20, 2024 Routine · 1 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Hamburger in top cold hold drawer under the grill was cold held at 48F. Hamburger was thrown out during inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Vegetable dips and coleslaw not labeled or date marked in banquet kitchen. Condiment cups not labeled or date marked in several locations.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine based sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution needed to be changed, concentration low and water cold.

     Correction: Maintain wiping cloth sanitizer solution.

     Code 3-304.14 (D)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity of microwave is soiled in bar kitchen.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Single use items throughout faciity not stored in original container or not properly protected.

     Correction: Store single-use articles in their original container or use other effective means to prevent contamination.

     Code 4-903.11 (C)