OLD VINES NAPLES MERCATO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler observed undercooked beef being stored over fully cooked farro. Operator rearranged products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cream sauce (120F - Hot Holding). Operator increased heat setting. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher has accumulated debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In preparation area observed, employee backpack being stored on flour bin. Employee removed backpack. Corrected On-Site

Basic - Food stored on floor. In walk in freezer observed boxes of food being stored on the floor. Operator moved items to a shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at bar being used for a dump sink. Operator removed colander. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar area, observed unlabeled chemical spray bottle.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle in sugar container.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tomato soup date marked 4/19 in the walk in cooler. The operator discarded the soup. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tomato soup date marked 4/19 in the walk in cooler. The operator discarded the soup. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Corrective Action Taken

Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 77F standing water in the dessert station. The operator placed the utensils in the dish area. Corrected On-Site

Basic - Observed multiple time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. The operator stated the foods have been held for less than 48 hours.

Basic - Plastic tasting spoons stored upright with the food-contact surface up. The operator discarded the spoons. Corrected On-Site

Basic - Cloth used as a food-contact surface. Used to cover oysters in kitchen. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees handling food during preparation wearing watches. Advised operator to remove watches when handling food.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils and placed in dish washing area. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of pink/slime-like substance in the interior of the ice machine/bin.

Basic - Cloth used as a food-contact surface with mussels. Operator removed cloth. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use ice scoop stored on top of ice machine between uses.