A LOVE STORY WINERY & BISTRO

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee touch face and immediately grab clean utensils without proper handwashing.

High Priority - Live, small flying insects found. Observed approximately five flying insects around the bar area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired October 1, 2025. Operator made payment to update license. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed produce stored above and next to flan inside downstairs walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pasta (87F - Cooling) inside walk in cooler. As per operator, product was made over two hours ago. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (48F - Cold Holding); risotto rice (45F - Cold Holding); ham croquettes (51F - Cold Holding).

High Priority - Toxic substance/chemical improperly stored. Observed can of stainless steel spray stored next to seasonings in prep area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.

Intermediate - No handwash sink for employees located in downstairs bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar area.

Intermediate - No soap provided at handwash sink at hand wash sink in bar area.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack station for clean containers.

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing water and bleach with no label at employee prep area.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of flour at prep station in kitchen.

Basic - Cloth used as a food-contact surface. Observed cloth used to cover seasonings at prep area.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint in kitchen engaged with food preparation.

Basic - Floor soiled/has accumulation of debris. Observed down stairs walk in cooler floor soiled.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs store on oven door handle.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under red cutting board at prep area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled located in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed downstairs walk in cooler fan covers soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in cooler in kitchen and food prep area with soiled interior.

Basic - Stored food not covered. Observed jar of lychees at the bar area not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of seasonings and clear squeeze bottles with no label at cook line.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Time Extended - From follow-up inspection 2024-04-01: Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. Time Extended - From follow-up inspection 2024-04-01: Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning - From follow-up inspection 2024-02-01: Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning - From follow-up inspection 2024-02-01: Observed gap on door and the downstairs storage unit. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (86 F - Cooling) at preparation area. As per cook, for more than 2 hours. Cook took product to reheat to 165F. Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10-1-23. Manager renewed license during inspection. Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fish soup (131F - Cooling) at upstairs walk in cooler. As per employee, more than 6 hours. 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. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (52 F - Cold holding); cooked ribs (52F - Cold Holding) at preparation reach in cooler across from 3 compartment sink. As per cook, for less than 30 minutes. Observed butter (55F - Cold Holding) inside double pan at preparation reach in cooler at cook line. As per employee, for 30 minutes. Employee removed product from double pan and placed inside bottom portion of reach in cooler. Observed cooked potatoes (47F - Cold Holding), raw cut chicken (51F - Cold Holding) at room temperature above preparation cooler near fryer station. As per employee, less than 15 minutes. Observed bleu cheese (48F - Cold Holding); raw tuna (47F - Cold Holding) at preparation reach in cooler at expo area. As per employee, for 1 hour. Observed raw beef tenderloin (47F - Cold Holding); raw beef tomahawk (47F - Cold Holding); cooked potato with cheese (45F - Cold Holding) at upstairs walk in cooler. As per employee, since the previous day. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 115F at room temperature at cook line near fryer station. As per employee, for 30 minutes. Advised employee to reheat product to 165F. Warning

High Priority - Toxic substance/chemical improperly stored. Observed can of butane on prep table with sauces near expo area. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 compartment sink. Employee was coached on proper hand washing. Corrective Action Taken Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment conducts non continuous cooking of chicken. Provided form to manager. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed wall-mounted dicer soiled with old food debris located in prep room near hand wash sink. Observed juicer container with old food debris. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at expo station and bar. Repeat Violation Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on cooked ribs and cooked beef. Observed dates on packaging exceeding 48 hours. Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler near 3 compartment sink at 49 F. Warning

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. Observed thawed mahi inside reduced oxygen packaging at downstairs walk in cooler. Coached employees on proper handling procedures. Warning

Basic - Equipment in poor repair. Observed walk in cooler in prep room at 52 F. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on door and the downstairs storage unit. Repeat Violation Warning

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 chlorine dish machine at 0ppm. Operator called repair technician during inspection. Corrective Action Taken

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed reduced oxygen packages of raw tuna and salmon missing labels.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over yuca at walk in freezer. Employee rearranged items.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Manager coached employees on proper hand washing practices. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) at room temperature at expo area. As per operator, for less than 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seafood stock (69F - Hot Holding) at room temperature at cook line as per operator, for approximately 1 hour. Advised operator to reheat product to 165F.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of minimum cooking temperature of raw shrimp. Discussed cooking temperature of raw shrimp with employee. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of garlic butter not date marked at walk in cooler. As per employee items were prepared on the previous day.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.

Basic - Commercially processed reduced oxygen packaged fish no longer frozen and not removed from reduced oxygen package. Observed raw salmon stored inside reduced oxygen packaging at walk in cooler and reach in cooler at cook line. As per operator, products were removed from freezer approximately 30 minutes prior. Employees cut packages. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at downstairs storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 84F. Observed ice cream scoops stored in water at 93F.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed above preparation reach in cooler at expo area.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed reduced oxygen packages of tuna, salmon and raw beef at walk in freezer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Employee took solution to replenish.