For this week’s restaurant report card, Bill McGinty takes you inside the handwashing procedures of a local tavern, or… the lack of handwashing.
Village Tavern, off Barclay Downs Drive near Carnegie Boulevard, was cited for one of its employees wiping their nose and then going back to making someone’s food without washing their hands. In fact, several employees were leaving the food prep areas for other “activities” and returning without washing their hands.
The inspector also noted the interior chute of the ice machine had both black and pink mold growth. As for the food, some of the broccoli and asparagus didn’t have date labels on them. Dates are super important, after all, you don’t want old out of date food served to you.
Their score? An 87, a “B” grade.
Next up, the WECTEC Café on Glen Lake Drive. An employee here didn’t wash hands before handling deli meat. Their hot eggs, sausage and potatoes were not the required 135 degrees or more, so that stuff was tossed out. On the flip side, the ham, and cut tomatoes were supposed to be chilled, but were above 45 degrees. They were tossed too. How did they score? An 85.5, a “B” grade.
Last up this week, Bar Louie. They had dried food debris on their tomatoe slicer, the dicer, and the can opener. There were multipule fruit flies buzzing around the bar area, and, their dumpster doors and lids were open. In fact, their dumpster was “leaking” from a damaged corner. Yes, even the dumpster has to be in good shape! Bar Louie scored a 90, a low “A” grade.