City Winery

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Several raw protiens [ raw shell eggs / poutry ] are being stored directly over fresh cut produce in the walk -in unit and an under counter unit -removed and discarded potentially contaminated cut fruit and foods were relocated immediately

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Ensure any and all menu items offered undercooked are clearly identied with the proper disclosure / reminder as discussed [raw shell eggs - any style ]

Food-Contact Surfaces-Cleanability (Pf)

Several white cutting boards are visibly soiled with deep scorn marks - visible residue remains inside these scorns - either clean to remove all visible soils or replace cutting boards where needed

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Pizza boards area being storedd directly on the soiled floor and visibly grease stained area of the walls in the pizza station - removed to clean properlyand replaced with a new one

Using a Handwashing Sink-Operation and Maintenance (Pf)

Pizza station and in the warewashing room the designated hand sinks are blocked with either equipment - trash bins or pots pans and utensils - maintain a clear path to each sink so staff have proper access during food preperation

(A) Certified Food Protection Manager (C)

Ensure current food safety and allergen awareness certificates are on site and posted in a conspicuous location as we discuused

Food Storage Containers Identified with Common Name of Food (C)

Clearly identify all bulk food storage bins accordingly to properly identify the contents [ sugar - salt-sugar - flout masa ]

Storage or Display of Food in Contact with Water or Ice (C)

Raw shellfish sitting in stagnant water - discarded product during inspection - ensure any raw shellfish / oysters being properly iced down under proper refrigeration inside clean food grade containers

Equipment and Utensils-Durability and Strength (C)

Discard any and all visibly compromised wooden utensils / spoons in the kitchen prep areas - limit wooded food contact srfaces accordingly

Good Repair and Proper Adjustment-Equipment (C)

Blue curtains inside the low termp dish machine are visibly compromised and are not fitting properly for the size of the machine - machin e is specifically made for " small plates" replace as discussed

Wiping Cloths Air Drying Location (C)

Discontinue the use of wiping cloths inside the warewashing machine as a means to stop a water leak and for other leaking sections - contact " ECO - LAB" and have them repair all issues as discussed

Surface Characteristics-Indoor Areas (C)

Clean floors walls and ceiling tiles where needed in the kitchen from all visible food splashes and soils

Light Bulbs Protective Shielding (C)

Replace missing ceiling lights where needed in the food prep areas of the kitchen

Designated Areas-Employee Accommodations for eating / drinking/smoking (C)

Set up a table with more tghan one chair around it for staff to sit and relax when eating meals on their designated breaks - clean the area immediately when finished not allowing exposed pans of half eaten foods remaining on site

Drying Mops (C)

Ensure all in use mops are being properly stored off the floors after use and segragated away from any sinks and / or food prep locations