ROUTINE INSPECTION
Wine room and bars were not operating or in use at time of inspection. Dishwasher was not turned on or in use and not checked at time of inspection.
4 reported violations
- K07: Proper hot and cold holding temperatures
Cheese and salami in open air cooler located in the aisle is measured at 44F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
- K21: Hot and cold water available
Hot water for the mop sink was measured at a maximum of 101F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K23: No rodents, insects, birds, or animals
Three dead mouse at different stages of decay observed on two glue traps located in the shipping/receiving area. Did not observed any other evidence of an active infestation. [CA] Facility shall be kept free of vermin and vermin debris. Remove dead rodents and clean and sanitize area.
- K06: Adequate handwash facilities supplied, accessibleCritical
1) Handwash sink located in the wine room was not operable as the water for the sink was shut off. [CA] All handwash sinks shall be operable and able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [SA] Employees are able to use the adjacent three compartment sink for handwashing. 2) Handwash sink located at the bar is obstructed with cases of product stored in the basin of the sinks, and paper towel dispenser was not operable. [CA] All parts of handwash sink shall be operable and unobstructed to allow employees to easily access and wash their hands. [SA] Bar was not in use and products obstructing the sink will be cleared. Paper towels was available on table of the bar.