WOLF MOUNTAIN VINEYARDS

Observed food items held between 43-54F degrees in a low boy cooler on the cookline. Cooler had low volume of food items and was known to have issues in the past. CA: TCS items must be cold held at or below 41F degrees. COS: items just prepped were moved to other cold holding units for proper temperature control. Items stored in the cooler overnight were discarded voluntarily. Work order will be placed for service.

Observed ready to use food service containers, utensils, knives, and a bar glass with dried food debris. Observed several utensil storage containers with accumulated physical and food debris. CA: all food contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation and must be stored in a way that does not contaminate the surfaces. COS: all utensils, serveware, and storage containers moved to dishpit for cleaning.

Observed multiple food items made in-house such as pickles, sauces, and dressings kept in coolers longer than 7 days. CA: all food items prepared onsite must be used or discarded within 7 days of preparation. COS: all items voluntarily discarded.

Observed the facility not yet implementing a method of allergen notification for consumer. CA: unpackaged food items containing a major food allergen as an ingredient must have a written notification declaring which major food allergens are contained in that food item.

Observed multiple areas of the kitchen that are no longer easily cleanable, durable, and nonporous including wall behind dishpit hand sink, wall behind dirty drainboard of dish machine, half wall in prep area of kitchen, dishware storage shelves, dry storage shelves. CA: all food and nonfood contact surfaces in kitchen must be hard, durable, nonporous and easily cleanable. Unsealed wood must be sealed.

Observed food and physical debris on interior cooler doors and shelves, storage shelves, gaskets of equipment, rails inside preptop coolers, and beneath and behind shelves and equipment. CA: all nonfood contact surfaces must be sanitized as often as necessary to prevent accumulation of food and physical debris.

Observed cooling food items stored tightly covered and/or stacked together. Cooling foods should be loosely covered and spread out or placed with space between containers. This will allow for better air flow and will facilitate proper cooling. COS cooling methods adjusted.

Observed in-use tongs stored on oven doors. In-use utensils must be stored in a manner that prevents their contamination. COS items removed and properly washed, rinsed, sanitized. Storage location moved.

Observed food and physical debris on cooler doors and shelves, storage shelves, walls above pizza oven, air vents by pizza ovens, and gaskets of equipment. All nonfood contact surfaces must be sanitized as often as necessary to prevent contamination of employee hands, food items, and in use utensils and dishware.

Observed employee belongings stored on prep surfaces near the pizza oven and service window. Items included a phone charger and jacket. Employee belongings must be stored in an area that prevents potential contamination of employee hands, food items, prep surfaces, single use items, and in use utensils. COS employee moved belongings and surface was sanitized.

Observed dry, soiled wiping cloths on prep surfaces. All in use wiping cloths must be stored in a bucket with sanitizer of proper concentration. COS soiled cloths discarded, and fresh cloths added to buckets.

Observed the handwash sink in the dishpit without cold running water. All handwash sinks must have cold and hot water available for staff usage. Advised staff to enter work order with plumber.

Observed food and physical debris on cooler doors and shelves, storage shelves, walls above pizza oven, air vents by pizza ovens, and gaskets of equipment. All nonfood contact surfaces must be sanitized as often as necessary to prevent contamination of employee hands, food items, and in use utensils and dishware.