Wheaton Family Restaurant

Year by year

Inspections

1. Apr 20, 2026 Routine · 2 priority, 4 priority foundation, 1 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Chicken noodle soup in walk in cooler at 46 degrees was made 4/19/26 and has not cooled within 6 hours

     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

     DATE MARKING - DISPOSITION

     milk and heavy cream items in pepsi cooler, continetal 2dr cooler, and walk in has no date mark. Meat sauce in walk in cooler is date marked 3/30/26 and has exeeded seven days..

     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

     WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES

     Warewashing machine not equipped with a temperature measuring device in kitchen.

     Correction: Warewashing machine shall be equipped with a temperature measuring device that measures the temperature of water in the wash and rinse tank, the incoming water for hot water sanitizing or water in the chemical sanitizing tank

     Code 4-204.115

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring quat sanitizer concentration in kitchen and bar area.

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

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwash sink by 3 comp sink had dirty dishes in it, handwash sink by walk in cooler had food debris in it during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Handwash sinks are only for handwashing. No food prep or dirty dishes should be occuring in handwash sinks.

     Code 5-205.11 (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

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

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

     Code 6-301.12

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee items are stored in coolers and commingled with restaurant food items..

     Correction: Create an "employee's only" bin and keep this on the lowest shelf in cooler for employees to store personal food items.

     Code 6-403.11 (B)

2. Mar 26, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Metropolitan 4 drawer cooler on cook line. Ready-to-Eat buns and tortillas were stored under raw chicken and beef.

     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 Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon fillets in vacuum packaging is being improperly thawed. The salmon must be removed from the vacuum package prior to being thawed.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Soup spoons were improperly stored with food contact surface facing up..

     Correction: Store utensils in the food item with handle extended, on a clean surface.

     Code 3-304.12

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Soups in walk in cooler are not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

3. Mar 6, 2024 Pre-inspection · No items found

   No violations cited.