Walker's Silvermoon

Year by year

Inspections

1. Aug 19, 2026 Routine · 2 priority, 2 priority foundation
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Taco meat, potatoes, and beef roast at 48, 50, 52 after cooling overnight.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process. Cooling information document provided.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

2. Jul 16, 2025 Routine · 2 priority, 2 priority foundation
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw cod stored above green peppers in the banquet hall fridge. Roast stored above butter in the walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Chicken gumbo in the big prep cooler has exceeded its date mark of 7/9

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Raw shrimp are being thawed on the counter.

     Correction: Adjust procedures or methods to properly thaw foods. This can be done by cooking frozen, thawing in a cooler less than 41 degrees, or under running cold water

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in premium cooler measuring ambient air is not accurate to ± 2°F. Cooler temperature is 45 degrees and thermometer is reading 32.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

3. Aug 8, 2024 Routine · 2 priority, 3 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sliced cheese, lettuce, sliced tomato cold held in Blueain prep cooler on the line were cold held at 52, 50, 45°F.

     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)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Bleach and Low temp sanitizer are not being used according to manufacturer’s use directions. Sani bucket sanitizer concentration measured too high and dishwasher too low.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer on the Blurain prep cooler measuring ambient air read at 44F when the temp inside is 49.5F.

     Correction: Place an ambient air theromometer inside the cooler to monitor temperature.

     Code 4-203.12

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener blade is visibly soiled.

     Correction: Wash-rinse-sanitizer can opener blade every 4 hours or after each use.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink at the bar observed to be blocked with spray bottles, handwashing sink in the kitchen observed to be blocked with cake case, and boxes of gloves, unavailable for proper handwashing. The paper towl despensor at the kitchen handwshing sink was out of battery and nt operating.

     Correction: Keep handwashing sinks unblocked and accessible, papertowels avaliable at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

4. May 31, 2023 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In Atosa 3 door cooler, NY Strip steaks were stored above green bell peppers.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Soda gun holders are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Drinks are stored on the floor in the WIC & storage.

     Correction: Store all food & drink items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14