THE WINE ROOM KITCHEN & BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown sauce 44F in walk in cooler , per chef food was cooked yesterday , stope sale issue . Chef discarded food. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher handled solid dishes and then putting away cleaned dishes without wash hands between dirty to clean. Manager educated dishwasher . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....ready to eat crab meat with raw salmon in same container, raw lamb ribs above sauces at walk in cooler . Chef properly stored. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown sauce 44F in walk in cooler , per chef food was cooked yesterday ,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...semi soft cheese 49F in display case at cave station at front . Food not prepped or portioned today , food being held less than 4 hours . Chef voluntarily discarded cheese . Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times...stored gloves boxes , big garbage can front of handwashing sink at cook line . Employee removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... observed at 4:11 pm chicken stocks was cooked yesterday afternoon. Employee date marked . Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled...blue liquid spray bottle . Employee labeled Corrected On-Site

Intermediate - oysters tag removed from original container prior to container being emptied at walk in cooler . Employee provided in container . Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack...ice scoop stored directly top of ice machine at hall way by the employee bathroom. Employee properly stored. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado, whole avocado with stickers in flip top reach in cooler . Employee removed ice scoop Corrected On-Site

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....chlorine 200 ppm+++. Adjusted at 50 ppm . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw beef above raw mussels at walk in cooler . Chef properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...home made Caesar dressing date marked 9/4 , chimichuri 9/6 at walk in cooler . See stop sale. Chef discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...home made Caesar dressing date marked 9/4 , chimichuri 9/6 at walk in cooler .

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....cheese 55F, humus 53F, onion dip 50F, tomato sauce 50F, ricotta cheese 50F, boiled eggs 50 in in flip top reach in cooler across from pizza oven , cooler was unplugged due to cleaning at morning, food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cheese 55F, humus 53F, onion dip 50F, tomato sauce 50F, ricotta cheese 50F, boiled eggs 50 in in flip top reach in cooler across from pizza oven , cooler was unplugged due to cleaning at morning, food not prepped or portion today ,food being held more than 4 hours . Stop sale issue . Chef discarded food. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...chicken 78F, chicken drum 68F in dipper container with covered stacked pan at walk in cooler . Took another temperature after 15 minutes it was 77F, 66F . Employee replace food in shallow container without covered Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored cleaning tool in handwashing sink at kitchen, chef removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple sauce , chimichuri was made 3, 4 days ago in walk in cooler . Employee date marked . Corrected On-Site

Intermediate - oysters tag removed from original container prior to container being emptied at walk in cooler ...chef provided . Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong, spoon at 97 F water at kitchen. Chef replace water to fire. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name....water spray bottle . Chef discarded. Corrected On-Site

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....chlorine 200++ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.....touched drink ice while removed ice scoop . Employee discarded . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...cooked beef with raw beef in same container in walk in cooler , chef properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mozzarella cheese 44F stored in double container, slice cheese 45F in top reach in cooler at kitchen. Food not prepped or portion today , food being held less than 4 hours . Chef removed food to acceptable place . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by the rack by the ice machine, blocked by the garbage can at expo line . Employee removed Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory...manager print new menu with identifying mark . Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...manager print it on the menu . Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom. Repeat Violation

Basic - Ice scoop handle in contact with ice at bar . Employee properly stored. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees...... set alight kitchen and bar . Chef provided. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...multiple dressings and sauces squeezed bottle at expo line . Employee labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken

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....00 ppm. Prepared three compartment sink to sanitization utensils. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Cream spinach date marked 12/5 at walk in cooler . See stop sale. Chef discarded. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Cream spinach date marked 12/5 at walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....blue cheese fondue 51F in dipper than 4 inches container with covered at walk in cooler. Per chef and date marked food was cooked yesterday

Intermediate - Handwash sink used for purposes other than handwashing....stored slicer, towel in handwashing sink at cook line , chef removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked chicken legs in reach in cooler , cream spinach , blue cheese sauce at walk in cooler . Food was cooked / prepared 3 , 4 days ago. Chef date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...multiple chemical cleaning spray bottles . Chef removed. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom

Basic - No handwashing sign provided at a hand sink used by food employees ..cook line and by the ice machine. Repeat Violation Admin Complaint

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.... 00 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked whole potatoes 48F, cooked Japanese potatoes 46F in flip top reach in cooler , over storing food, food prepped or portion today . Food being held less than four hours . Employee lower food . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink by the ice machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...kimchi cauliflower in walk in cooler it was prepped 2 days ago . Employee date marked. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at cook line .

Intermediate - No soap provided at handwash sink on cook line and next to ice machine. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing degreaser not labeled in dish area. Operator labeled. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety corn starch and panko not stored with handle above top of food within a closed container. Operator removed. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in wait station hand wash sink. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sinks. Operator refilled Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at ice machine hand wash sink. Operator refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at ware washing area not labeled. Operator labeled degreaser Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Observed at 1 door stainless next to ice machine

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Passionate About You; House-made signature cocktail containing raw egg (not listed as drink ingredient). Operator had menu reprinted with raw egg listed as ingredient. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At expo line hand wash sink; spray bottle containing soap mixture not labeled. Operator labeled. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle personal items with bare hands then place gloves on without washing hands and begin working with food. Discussed with operator

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at main dishwasher and bar dishwasher. Operator called for service and set up triple sink. Tech arrived at time of inspection Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Oysters stored above ready to eat vegetables in cook line cooler. Operator reorganized Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in blast chiller. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door middle: cooked sausage (62°F); cooked potatoes (47°F); sprouts (46°F); items were stacked above fill line. Operator states items have been in unit for 1 hour. Operator reorganized and reportioned. Retook temperatures 1 hour later at 43°F or below. Operator discarded Sprouts immediately far right top unit: blue cheese crumbles (46°F). Operator states items have been in unit for approximately 1.5 hours. Unit has an ambient temperature of 45°F. Operator turned down temperature. Retook ambient temperature 1 hour later at 37°F and item temperature at 43°F Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ana Malatesta 8-18-16. Operator states tests scheduled for March Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink on cook line to dump water and for prep of home made potato chips. Discussed with operator

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling tile missing. Observed in ware washing area

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2021-09-29: Next unannounced Time Extended