FARFELU WINE & CHEESE CAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed block of butter on counter at food prep area temperature at 57F. Operator stated butter had been out for 1 hour and she was make a blend butter. She returned butter to reach-in-cooler Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Utensils stored upright with the food-contact surface up.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw beef, raw shrimp, and unschucked oysters stored over bottled beverages in the glass door reach in cooler. The operator properly stored the raw foods. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink behind the bar blocked with a wooden rack stored inside the sink. The operator removed the rack from the hand sink. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed raw in-shell oysters purchased from a grocery stored seafood department with no tag.

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. The operator printed and posted a copy of the oyster advisory. Corrected On-Site

Basic - Carbon dioxide tank not adequately secured behind the bar.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed deli meats and cheeses that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement Corrective Action Taken