Le Vigne at Montaluce

Observed TCS food items in multiple coolers kept past their expiration dates and observed containers of fresh berries with mold on the fruit. All food items must be properly stored and discarded within an appropriate amount of time- 7days for TCS foods. Food items must also be inspected to ensure that they are in good condition. COS food items discarded.

Observed TCS food items in a reach-in-cooler temping between 44-50 degrees. All TCS food items must be held at 41 degrees or colder to prevent bacteria growth.

Observed in use, dry wiping cloths in employee pockets and on counters. In use wiping cloths MUST be kept in a sanitizing solution of proper concentration when not in use. Wiping cloths used as potholders must be kept clean and stored in a location that prevents their contamination when not in use. Employees may not use dry wiping cloths for purposes such as wiping prep surfaces or wiping/ drying hands.

Observed employee drinks left in various places around the main kitchen on prep surfaces. Observed an employee drink on the dry goods storage shelf in the basement. Employee drinks MUST be kept separate from food items, food prep surfaces, and dishware and food storage areas to avoid possible contamination. COS employee drinks moved or discarded.

Observed the handwash sink in the dish pit area blocked by an empty food container and a stack of dirty wiping cloths. All hand wash sinks must be supplied with hot water, soap, and paper towels AND must be accessible for use at all times for employees. COS food container moved to dirty side of dishpit and wiping cloths moved to dirty laundry so sink was clear.

Observed several food items throughout main kitchen held longer than 24 hours without proper labelling listing the preparation date or the expiration date of food items. All food items kept longer than 24 hours and removed from original packaging or made in the facility must have labels naming the food item and listing its preparation or expiration date. COS food items labelled with date or discarded voluntarily.

Observed several food items in the main kitchen walk in cooler and apple pie filling in a reach-in-cooler kept longer than 7 days. All food items made in the facility must be used or discarded within 7 days of preparation to prevent bacteria growth. Observed a box of summer squash stored in the outdoor walk in poor condition. COS food items discarded voluntarily.

Observed a large container of ice used for beverages stored uncovered in the main bar area. Ice is considered a food item and must be protected when stored. CFSM will find lid for the container.

Observed employee in dish pit without proper hair restraint. Observed two employees on the prep line without proper facial hair restraint. All employees with head hair or facial hair longer than 1/2 inch must wear hair restraint at all times when in the kitchen. COS employees put on hair restraints.

Observed dry dirty wiping cloths on various surfaces throughout the main kitchen. Observed in use, dry wiping cloths in employee pockets and on employee shoulders. In use wiping cloths MUST be kept in a sanitizing solution of proper concentration when not in use. Wiping cloths used as pot holders must be kept clean and stored in a location that prevents their contamination when not in use. Employees may not use dry wiping cloths for purposes such as wiping prep surfaces or drying hands.

Observed an employee using a wiping cloth to dry dishes in the dish pit. All dishes must be washed, rinsed, and sanitized then air dried. Employees may not use dry wiping cloths for purposes such as drying dishes.

Observed the facility using a chlorine sanitizing dishmachine in the main kitchen without chlorine test strips. Facility must have test strips to test the concentration of all in-use sanitizers. CFSM to order test strips.

Observed accumulated debris on equipment gaskets and handles, various storage shelves in the main kitchen, bottom shelves of prep tables, facility floors, and outside of condiment and spice containers. All nonfood contact surfaces must be kept clean to prevent contamination of employee hands, food items, and in use dishware.

Observed employee phones, charging cords, and jackets stored on prep surfaces and in dishware storage areas. Employee items must be stored in a separate location and must not contamination food items, ready to use dishware, or prep surfaces. COS all items moved and surfaces re-sanitized.

Observed knives, utensils, plates, coffee cups, bowls, and food storage containers stacked and ready for use with food debris on them. Observed food storage containers stacked wet on storage shelf. COS utensils and dishware moved to dish pit for re-sanitization.

Observed all three prep top cooler cutting boards as well as multiple independent cutting boards with deep etches and staining on them. Cutting boards must either be resurfaced or replaced when no longer in good condition to prevent bacteria growth in etches.

Observed multiuse food storage containers cracked or broken. All storage containers, dishes, and utensils must be kept lean and in good repair. COS containers discarded.

Observed build-up of debris on door and hinges of preptop cooler closest to walk-in. Observed debris on preptop cooler handles. These surfaces should be kept clean of debris. COS areas cleaned with sanitizer.

Observed debris accumulation on floors of kitchen. Observed wall by bar dishmachine cracked/in disrepair.

Observed sauces and condiments kept past expiration date, observed opened commercially prepped sauces that require refrigeration after opening kept in dry storage, observed containers of figs with mold on fruit. All food items must be properly stored and discarded within an appropriate amount of time- 7days for TCS foods. Food items must also be inspected to ensure that they are in good condition. COS food items discarded.

Observed items held longer than 24 hrs without a date mark/label. All items made in house, removed from original container and kept longer than 24 hrs must be date marked and labeled.

Observed cockroaches in dish-pit area. Pest control should be done as often as necessary to prevent pest incursion.

Observed build-up of debris in corners of kitchen. Observed two prep-top cooler units leaking and with standing water on the bottom of the units. Observed pre-top cooler with torn gasket. Gauges on dishmachines are not reading correctly. Seal on out door walk-in has mold-like debris in groove. The above mentioned should be cleaned/repaired and monitored to ensure they remain in good condition. Cleaning should be done as often as necessary.