THE VINEYARD WINE COMPANY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT:; - romelaude (46F - Cold Holding); - chicken slaw (47F - Cold Holding); - goat cheese (46F - Cold Holding) LOWBOY:; - burger (41f-49F - Cold Holding); - chicken (41f-49F - Cold Holding); - meatloaf (49F - Cold Holding); - shrimp (41f-49fF - Cold Holding) Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. - bottle of AP cleaner next to bottle maple syrup.

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. - carton of milk at bar cooler. Employee states opened 2 days prior.

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - menu advertise fresh lime juice. Bottle of lime juice has date sticker 7/8

Basic - Bowl or other container with no handle used to dispense food. - ceramic ramekin used to scoop rice at cookline

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK-IN COOLER: Manager states held overnight. - half and half (50F - Cold Holding); - heavy whipping cream (52F - Cold Holding); - butter (47F - Cold Holding); - pork chop (45F - Cold Holding); - meatloaf (47F - Cold Holding); - quail (46F - Cold Holding); - duck (45F - Cold Holding); - squid (47F - Cold Holding); - rice (46F - Cold Holding); - chicken kabobs (46F - Cold Holding); - raw chicken breast (46F - Cold Holding) LOWBOY: manager states comes from walk in cooler - salmon (46F - Cold Holding); - mahi (46F - Cold Holding); - shrimp (51F - Cold Holding); - beef (51F - Cold Holding); - meatloaf (56F - Cold Holding); - raw burger (52F - Cold Holding); - chicken kabob (52F - Cold Holding); - bison (49F - Cold Holding); - chicken (46F - Cold Holding) PANTRY STATION COOLER. Chef stated less than 4 hours - cut lettuce (52F - Cold Holding); - goat cheese (44F - Cold Holding); - tomato (50F - Cold Holding); - bleu cheese (50F - Cold Holding) Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards stained at cook line Warning

Intermediate - Handwash sink used for purposes other than handwashing. - bar hand wash sink used as dump sink Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. - bar hand wash sink no soap and no hand wash sign Warning

Basic - Accumulation of debris on dish racks Warning

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

Basic - Ice bucket/shovel stored on floor between uses. - observed on floor in server station Warning

Basic - Ice scoop handle in contact with ice. - at bar - at server station Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tongs on ice balls in reach in freezer at bar Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Standing water in bottom of reach-in-cooler. - sautée station cooler Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Water leaking from pipe and/or faucet/handle. - leaking plumbing at hand wash sink next to ice machine Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler; tuna lower part (44F - Cold Holding); sliced tomatoes (48F - Cold Holding); cream cheese (48F - Cold Holding) Make cooler ;cheese (48 F - Cold Holding) Make cooler ; artichoke (50F - Cold Holding); blue cheese (48F); drawers cut romaine (48F - Cold Holding) - From follow-up inspection 2022-10-18: Cream 46° cold hold sliced tomatoes 46° cold hold lower part 48° ambient Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellow fin tuna appetizer needs to be highlighted on the menu - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in the kitchen is pealin - From follow-up inspection 2022-10-18: Time Extended

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. 0 ppm replaced , primed and tested 100 ppm Corrected On-Site

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 Employee touch cheese slices

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler; tuna lower part (44F - Cold Holding); sliced tomatoes (48F - Cold Holding); cream cheese (48F - Cold Holding) Make cooler ;cheese (48 F - Cold Holding) Make cooler ; artichoke (50F - Cold Holding); blue cheese (48F); drawers cut romaine (48F - Cold Holding)

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellow fin tuna appetizer needs to be highlighted on the menu

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

Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in the kitchen is pealin

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. Line cook used ungloved hand to plate entrees , operator corrected employee Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Small flies at the mop sink (2) Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator corrected employee Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler line ; cut tomatoes (48F - Cold Holding); blue cheese (45F - Cold Holding) Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. . On the splitter for the red hose Warning

Intermediate - Spray bottle containing toxic substance not labeled. At the dishwasher Warning

Basic - Floor area(s) covered with standing water. At the dish area Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawersv; salmon (56°F - Cold Holding); shrimp (56°F - Cold Holding) in the drawers at the line , unit tripped GFI operator added bags of ice and turned the breaker on butter (47°F - Cold Holding); chicken skewers (45°F - Cold Holding) walk in cooler operator opened the freezer to help reduce the temperature Corrective Action Taken

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler floor

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over the make cooler

Basic - Food stored on floor. Soda bag in box