HAPPY WINE IN THE GROVE

Violations (12)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (63F - Cold Holding); cut tomato (54F - Cold Holding). As per chef less than 2 hours. Operator placed into ice to rapid cool. **Corrective Action Taken**

  High Priority

• 22-41-4CriticalRepeat

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to wash all dishes until repaired. **Repeat Violation**

  High Priority

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed at main cook line.

  Basic

• 08B-36-4

  Food stored in a location that is exposed to splash/dust.

  Basic - Food stored in a location that is exposed to splash/dust. Observed container of tomato and garlic stored next to hand sink.

  Basic

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed tiles missing at kitchen walls.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

  Basic

• 14-06-4Corrected on site

  Wood food-contact surface not properly sealed.

  Basic - Wood food-contact surface not properly sealed. Observed chef place slices of bruschetta and bread onto unsealed wood plate. Operator removed and placed parchment paper. **Corrected On-Site**

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener.

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.

  Intermediate

• 51-11-4

  Carbon dioxide/helium tanks not adequately secured.

  Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to exit door.

  Basic

• 02D-02-4

  Packaged food not labeled as specified by law.

  Intermediate - Packaged food not labeled as specified by law. Observed squeeze bottles of oil etc at prep line not labeled.

  Intermediate

• 06-09-2Corrected on site

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed at walk in cooler frozen package of tuna placed to thaw without being removed from packaging. Operator removed from packaging. **Corrected On-Site**

  Basic