WINE CELLAR

In the 4 drawer prep unit, measured potentially hazardous foods between 54F and 60F including shredded cheese, blue cheese, sliced cheese, hard boiled eggs, cut tomatoes, cooked broccoli, cooked cauliflower, caesar dressing, blue cheese dressing and creme fraiche. Per operator, potentially hazardous foods stored from the previous day. Measured ambient air temperature at 60F. At the steam table, measured beurre blanc sauce between 89F and 95F. Per operator, beurre blanc sauce prepared about 30 minutes prior. Observed steam table was not turned on. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Potentially hazardous foods stored in the 4 drawer prep unit were VC&D due to time and temperature abuse. Operator reheated container of beurre blanc sauce on the stove-top and placed into heated steam table.

Observed worn ceiling and walls in the back prep/warewash area. [CA] Ensure all floors, walls, and ceilings are maintained in good repair.

Observed gaps around FRP and stainless steel corner brackets heading towards the back prep/warewash area. [CA] Ensure all cracks, crevices, and gaps are sealed to prevent possible harborage of vermin.

Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards, with copies maintained on-site for review.

Observed worn ceiling the entrance into the warewash area, and above the entrance of the walk-in refrigerator. On the right side of the dishwashing area, below the counter-top, observed a large gap from broken FRP paneling that is exposing the interior wall. Above the warewash area, observed a hole cutout on a beam on the ceiling, and worn paint in the area. Observed debris accumulation on walls and ceilings in the warewash area, and accumulation on floors around the employee service station. [CA] Ensure facility floors, walls, and ceilings are frequently cleaned and maintained. Seal all cracks, crevices, gaps, and holes to prevent possible harborage of vermin.

In the top left corner of the entrance into the warewashing area, observed cockroach droppings and accumulation. No live activity or dead bodies observed. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage of vermin. Contact pest control to provide service as necessary.

At the bar area, observed handwash sink at the left end was turned off. Per operator, handwash sink is turned off due to a constant leak at the faucet for cold water. Per operator, they are using the dump sink at times to wash hands. Hand soap was available at the dump sink, and paper towels stored at the non-functioning handwash station. [CA] Ensure handwash station is properly functioning at all times to allow for proper handwashing. Hand soap and paper towels shall be stored in the immediate vicinity of the handwash station in their respective dispensers. [SA] Operator to use the dump sink for handwashing until the handwash sink can be repaired. Paper towels were placed in front of the dump sink for use for proper handwashing.

In the kitchen area, at the left most 4 drawer prep unit, measured cooked broccoli, cooked cauliflower, cheese, and hard boiled eggs between 52F and 55F. Per operator, cooked broccoli, cooked cauliflower, cheese, and hard boiled eggs stored from 11:30am. To the right side of the cookline, at the counter-top steam table, measured cooked chili sauce/salsa at 127F. Per operator, chili sauce/salsa stored from 1.5 hours prior. Across from the cookline, at the counter-top steam table, measured cooked chicken at 115F. Per operator, chicken was cooked about an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed potentially hazardous foods in the 4 drawer prep unit into in an ice bath to facilitate proper holding temperatures. Operator reheated chili sauce/salsa to 165F at the stove-top. Operator to served cooked chicken within 3 hours for a total of 4 hours from when removed from temperature control or discard.

In the kitchen area, measured a large container of cooked rice cooling at 170F. Per operator, cooked rice was prepared 30 minutes prior. [CA] Ensure cooked food is allowed to cool to 135F outside of refrigeration, separated into smaller portions, and placed in an ice bath to facilitate proper cooling. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours.

At the bar area, observed a large amount of accumulation in the reservoir for holding the soda guns. Observed accumulation in the dispensing nozzles of the soda guns. [CA] Ensure utensils and equipment are frequently cleaned and sanitized to prevent possible contamination of food. In warewash area, measured chlorine sanitizer at 10 PPM in the warewash machine. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Contact Auto-chlor to maintenance warewash machine.

Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards, with copies maintained on-site for review.