Cavender Creek Vineyards

Observed the QUAT sanitizer bucket in the main kitchen to have a concentration less than 200 ppm. Observed the bar to not have proper food contact surface sanitizer during service. COS main kitchen bucket dumped and remade. Staff and Inspector agreed that facility would utilize QUAT sanitizer from 3 compartment sink for buckets or spray bottle at bar.

Observed employee purse, umbrella, hats, chargers, and other belongings on dry storage and utensil storage shelves in main kitchen comingled with kitchen items. Facility has designated areas for employee belongings. COS items moved to appropriate place.

Observed multiple employee bottles, coffee cups, and cans stored on and over food prep surfaces, dry goods storage shelves, and equipment storage shelves. All employee drinks must be in sealed containers and stored in an area away from food items, equipment and dry good storage, and food prep surfaces to prevent contamination. COS employee drinks discarded or moved to appropriate storage location.

Observed no sanitizer made in facility when Inspector arrived despite food handling occurring. Staff informed Inspector that a citrus spray solution was used on some prep surfaces in the kitchen and a sanitizer bucket and rag were used as well. The citrus solution is not an approved food-grade sanitizer, and the sanitizer bucket had a concentration of 0 ppm QUAT. The sanitizer solution was filled from the 3-comp sink. The sanitizer compartment of the 3-comp sink also had a concentration less than 100 ppm QUAT. The hot water sanitizing dish machine was functioning properly. COS multi-use dishware will be washed, rinsed, and sanitized in the hot water sanitizing dish machine. Cintas will be contacted to service the 3-comp sink. The citrus solution will not be used in the kitchen. The sanitizer bucket will be filled from a pump dispenser of QUAT sanitizer and tested after each preparation.

Observed multiple living flies in the kitchen upon arrival. Observed a window kept open in the main kitchen without a screen to prevent pest incursion. COS window was immediately closed, and staff were educated about preventing pest incursion. Pest control will be done in the facility.

Observed physical and food debris on wall under 3-compartment sink, on food storage containers, on handles and doors of coolers, freezers, toaster ovens, microwaves, and panini press, on blades and front of fan in main kitchen, on outside of single-use item storage bags, on bottom shelves of reach-in cooler and freezer, and on the inside of the microwaves. These surfaces must be cleaned and sanitized as often as necessary to prevent debris build-up in order to protect food items, in use utensils, and employee hands from contamination.