FARINAS WINERY

Certified Food Protection Manager / Food Handler Certification

Observed no food manager certification posted.Corrective Actions: Ensure to post food manager certification in public view.

Adequate hand washing facilities supplied and accessible

Observed none of the designated hand sinks labeld.Corrective Actions: Ensure to label all hand sinks as hand washing only.

Adequate hand washing facilities supplied and accessible

Observed HVAC system hooked up to hand sinks behind bar, making the hand sink unaccessible.Corrective Actions: Ensure all hand sinks are accessible.

Adequate hand washing facilities supplied and accessible

Observed dishes stored in hand sink located in front of grill.Corrective Actions: Ensure hand sinks are for hand washing only.

Food in good condition, safe and unadulterated

Observed marinara sauce in outside walk in cooler with date markings of 9/10 and 8/1. Corrective Actions: Ensure all prepped food items are not kept longer than 7 days.

Food separated and protected

Observed raw ground meat and raw chicken stored above ready to eat chicken.Corrective Actions: Ensure all raw meat products are stored below ready to eat food items.

Food-contact surfaces: cleaned & sanitized

Observed no sanitizer releasing from chemcial dish machine.Corrective Actions: Musy maintenance dish machine to release required amount of sanitizer.

Proper cold holding temperatures

Observed sausage in toppings cooler cold holding at 47F.Corrective Actions: Ensure to cold hold at 41F or below.

Proper date marking and disposition

Observed inconsistent date and label markings on prepped food items in es throughout kitchen.Corrective Actions: Must label and date all prepped food items.

Approved thawing methods used

Observed raw salmon thawing out in reduce oxygen packaging.Corrective Actions: Ensure to follow package directions on thawing raw salmon.

Insects, rodents and animals not present

Observed gapping under and between back door allowing light to pass through.Corrective Actions: Ensure back door is properly sealed allowing no light to pass through.

Contamination prevented during food preparation, storage and display

Observed sauce stored on floor in walk in cooler located outside.Corrective Actions: Ensure all food items are stored at least 6 inches off the floor.

Wiping cloths; properly used and stored

Observed in use wiping cloths stored on counters in kitchen and no sanitizer buckets set up.Corrective Actions: Ensure to store all in use wiping cloths Ina sanitary bucket with sanitizer.

Single-use/single-serve articles; properly stored, used

Observed to go plates stored upwards.Corrective Actions: Ensure to store to go plates downward to avoid environmental contamination.

Single-use/single-serve articles; properly stored, used

Observed to go cups being used as scoops in bulk food items.Corrective Actions: Ensure to use scoops with handles in bulk food items.

Non-food contact surfaces clean

Observed black particle growth at the bottom of the standing cooler with wine in back room.Corrective Actions: Must clean.

Plumbing installed; proper backflow devices

Observed hand sink in back area by stairs leaking.Corrective Actions: Must maintenance hand sink.

Plumbing installed; proper backflow devices

Observed mop sink leaking.Corrective Actions: Must maintenance mop sink.

Physical facilities installed, maintained, and clean

Observed cracked/ missing grout on floors throughout kitchen.Corrective Actions: Must repair/replace.

Adequate ventilation and lighting; designated areas used

Observed light out in vent hood where pizza oven is.Corrective Actions: Must repair/replace.