Vinology

Contact Information

110 S. Main St
Ann Arbor, MI 48104

Health Report - 06/02/2015 (1 critical incident(s))

(Critical) Corrected: observed all noted items to have been cleaned

Corrected: observed soap dispenser to have been repaired

Observed the noted floor to have been cleaned

Corrected: observed the noted faucet to have been repaired

Health Report - 05/21/2015 (6 critical incident(s))

(Critical) Observed cooked beat greens at 45f and chicken demi at 49f that were cooked the night before and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed and with ice wands

(Critical) Observed cooked beat greens at 45f and chicken demi at 49f that were cooked the night before and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and start cooling the noted food with one of the above, approved methods. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed and with ice baths/ice wands. , observed cooked beat greens at 45f and chicken demi at 49f that were cooked the night before and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501. 14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; (pf) (2) separating the food into smaller or thinner portions; (pf) (3) using rapid cooling equipment; (pf) (4) stirring the food in a container placed in an ice water bath; (pf) (5) using containers that facilitate heat transfer; (pf) (6) adding ice as an ingredient; (pf) or (7) other effective methods. (pf) to correct: discard the noted food and start cooling the noted food with one of the above, approved methods. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed and with ice baths/ice wands

(Critical) Observed the following in clean dishes and soiled: 1. Lime squeezer. 2. Lime peeler. 3. Lemon squeezer. (a) equipment food-contact surfaces and utensils shall be clean to sight and touch. (pf) (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. To correct wash, rinse and sanitize the noted items. ,

(Critical) Observed salad spinner held together by string and with holes in it. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joint to correct discard salad spinner into the garbage. Corrected: person in charge discarded the noted salad spinner

(Critical) Observed the following food with a mold like growth: 1. Prosciutto. 2. Raspberry's. Food shall be safe, unadulterated, and, as specified under # 3-601. 12, honestly presented. (p) to correct discard food into the garbage. Corrected: person in charge had the noted items discarded into the garbage

(Critical) Observe dishwasher not wash hands between working on soiled dishes and putting away clean dishes. Food employees shall clean their hands and exposed portions of their arms as specified under # 2-301. 12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (p) and: (a) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (p) (b) after using the toilet room; (p) (c) after caring for or handling service animals or aquatic animals as specified in # 2-403. 11(b); (p). (d) except as specified in # 2-401. 11(b), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (p) (e) after handling soiled equipment or utensils; (p) (f) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (p) (g) when switching between working with raw food and working with ready-to-eat food; (p) (h) before donning gloves for working with food; (p) and (i) after engaging in other activities that contaminate the hands. (p) to correct: retrain employee to wash hands between soiled and clean dishes. Corrected: person in charge retrained employees on hand washing

Observed soap dispenser at the bar not working. Note: soap was provided for hand washing. Equipment shall be maintained in a state of repair and condition to correct repair the soap dispenser. ,

Observed the floor of the walk-in freezer soiled with debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct clean the noted bottom of the walk-in freezer. ,

Observed both mop sinks that were not able to be turned off. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct repair faucet to turn water off. ,

Health Report - 12/01/2014 (3 critical incident(s))

(Critical) Observed the following food contact surfaces soiled with a build up: 1. Interior ceiling of microwave. 2. Underside of shelving over the cook line. 3. Interior of ice machine has very heavy mold like build up. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. ,

(Critical) Observed the following food past the facility use by dates: note: today's date is 12/1/2014. 1. Squash 11/30. 2. Pesto 11/29. 3. Sweet potato mango 11/21. 4. Pumpkin puree 11/21. 5. Tomato paste 11/19. 6. Chicken lettuce mix 11/5. 7. Osso 11/27. 8. Onion mayo 11/27. A food shall be discarded if it: (1) exceeds the temperature and time combination specified in # 3-501. 17(a), except time that the product is frozen; (p) (2) is in a container or package that does not bear a date or day; (p) or (3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in # 3-501. 17(a). (p) to correct check dates at the start of the day and then discard the food into the garbage. Corrected: person in charge discarded the noted food into the garbage

(Critical) Observed the following past the manufactures date: note: today's date is 12/2/2014. 1. Sour cream 10/17. 2. Three containers of yogurt 11/3, 11/3, 11/11. 3. Buttermilk 11/12, 11/15. 4. Two gallons of milk 11/29. Food shall be safe, unadulterated, and, as specified under # 3-601. 12, honestly presented. (p) to correct discard the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage

Observed the floors soiled: 1. Under the unmovable cook line coolers. 2. Wait staff counter next to the pop machine. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct soak in degreaser and use a hot water power washer, repeat if needed. Maintain noted areas clean. ,

Observed food stored on the floor in the following areas: 1. Dry storage in basement. 2. Walk-in freezer in basement. Food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. (b) food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment to correct move the noted food to at least 6 inchs off of the floor. , ,

Observed multiple corners of the kitchen and basement mop sink area in poor repair or repaired by tape. Physical facilities shall be maintained in good repair. To correct properly repair the noted items. ,

Health Report - 06/04/2014 (5 critical incident(s))

(Critical) Found no soap in the basement bar and waitstation handsink area. To correct provide soap and refill when empty. ,

(Critical) Found raw meat-a case of opened bacon and an opened case of raw shell eggs stored above and next to ready to eat food in the walk in cooler. Found frozen raw wrapped meat slices stored above and next to ready to eat food (uncovered ice cream) in the 1 door reach in cooler. Found raw shell eggs stored next to and above ready to eat food in the 2 door cooler by the kitchen. Pic corrected by relocating raw meats below and away from ready to eat food, and has been instructed to monitor and ensure raw meats are stored properly. ,

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, polenta, various pasta, rice, and numerous cooked vegetables passed 7 day (day prepared + 6 days) on the shelves in the basement walk in cooler. Pic corrected by discarding tcs food and has been instructed to monitor and ensure employees are checking dates and discarding tcs food passed it's 7 day datemark. ,

(Critical) Found facility using curing salt for lamb bacon and bacon and is not approved to use curing salt for this process. To correct discontinue using curing salt and obtain a variance if this process is desired. Owner states they will not use any of the cured meats for customers and chef states he will take home for personal consumption. Chef was reminded meat was not produced under a haccp plan and should not be consumed. ,

(Critical) Found the food contact surface of the slicer- blade and various parts of slicer soiled with food debris. Found the can opener blade, rolling pin, mandoline, and underside of mixer soiled with food debris. Found the pop nozzle of the pop gun in the bar soiled with heavy accumulation. To correct follow manufacturer's directions and clean all noted items. ,

Found an opened case of wood chips used for flavoring on the floor of the basement storage room. Found ice wands used for cooling on the walk in freezer floor. Found a stack of coffee filters stored on top of equipment in the wait station. To correct store utensils in a more protected manner and at least 6 inches off the floor.

Found mustard left in original cans with rusty edges. To correct store mustard in a covered commercial storage container. Found an opened bag of flour on the top of the grease trap cover. Pic corrected by discarding flour.

Found the pitcher of the blender chipped with deep cracks. To correct replace pitcher. Found the door gaskets of numerous cooler doors cracked, warped and loose. To correct repair/replace all noted equipment.

Found the floors (under equipment, edges and corners) in the basement bar and wait station, main level kitchen cooking line, waitstation, and main level bar. To correct thoroughly clean floor and clean on a more frequent schedule.

Found bare wood along the sides of the storage area. To correct paint/stain wood to be nonabsorbent and cleanable.

Found the air vent cover above the ice machine missing. To correct replace missing air vent cover. Found the corners of numerous wall with open seams. To correct replace corner trim pieces.

Found the spray nozzles in the glasswasher clogged with debris. To correct follow manufacturer's directions and clean spray nozzles.

Found the door gaskets and bottoms of coolers soiled with accumulation and build up. Found the hood filters and edges and surfaces of hood soiled with grease. To correct clean coolers, hood filters and hood.

Found a garbage bag used to hold bread in the walk in freezer. To correct replace garbage bag with a food grade storage bag. Found various bar equipment( muddler, lime squeezer) worn, cracked and damaged. To correct replace utensils with commercial grade utensils.

Health Report - 12/05/2013 (4 critical incident(s))

(Critical) Found small containers of tcs food 47 to 48°F on a tray below another tray full of small containers of tcs food 41°F in the 3 door prep top cooler. Pic states all these food items are necessary for operations. To correct either reduce menu or provide another cooler to hold tcs food at 41°F. ,

(Critical) Found a container of numerous vacuum sealed packages ( reduced oxygen packaging) of filet mignon. Pic temporarily corrected by discarding vacuum sealed packages of filet mignon. Pic states they are not using vacuum sealer, but apparently an employee is using the vacuum sealer. Pic has been instructed to either obtain a variance from health department or discontinue vacuum sealing products, and remove vacuum sealer from facility. ,

(Critical) Found time/temperature control for safety (tcs) food, a large covered container of mashed potatoes 46 to 52°F, which was made the previous day, in the walk in cooler. Pic corrected by discarding potatoes and pic has been instructed to monitor and verify employees are properly cooling tcs food, from 135°F to 70°F in 2 hours and then from 70°F to 41°F in 4 hours. ,

(Critical) Found time/temperature control for safety (tcs) food, coleslaw 52°F, chicken salad 53°F, cheese 51°F, in the 3 door reach in cooler. Pic temporarily corrected by discarding tcs food and has been instructed not to use this cooler to hold tcs food until repaired/replaced to hold tcs food at 41°F. Found tcs food, fish 47°F and various other sauces 47 and cooked vegetables 48°F in small pans in a tray stacked below another tray containing small containers of foods which were at proper temperature in the 3 door prep top cooler. Pic temporarily corrected by discarding tcs food above 41°F and has been instructed not to double stack trays of food, as cooler cannot hold tcs food at 41°F when double stacked. This cold hold violation has repeated in 3 of 5 routine inspections and a risk control plan and an administrative conference notice has been issued. Found tcs food, an opened container of almond milk 44°F in the right bar cooler. Pic temporarily corrected by lowering the cooler to a colder setting and has been instructed to monitor and ensure tcs food is held at 41°F or lower. ,

Found mop left in wringer which was left in the mop sink. To correct hang mop after cleaning task has been completed.

Found some accumulation in the pop gun nozzles and diffusers in the main level bar and lower level bar. To correct follow manufacturer's directions and clean pop gun nozzles and diffusers.

Found the 3 door reach in cooler, and 3 door prep top cooler, and right bar cooler, not holding tcs food at 41°F. To correct repair/adjust coolers to hold tcs food at 41°F.

Found the hood filters soiled with dust and grease build up. Found the interior and bottom of range and ovens soiled with heavy build up and accumulation. Found the door gaskets and suface sealing areas of cooler doors soiled with accumulation. To correct clean noted items and clean on a more frequent schedule.

Found the floor, under equipment, edges and corners on the cooking line, in all bars and wait stations soiled with accumulation and build up. To correct thoroughly clean floors and clean on a more frequent schedule.

Found an opened case of pie shells on the floor of the basement storage area. Found cases of frozen food on the floor of the walk in freezer. To correct place items on shelf or rack at least 6 inches off the floor.

Health Report - 06/19/2013 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, seasoned mayo 46°F, cut tomatoes 46°F, sliced cheese 50°F, and sour cream 50°F in covered containers on trays stacked on another tray of food containters in the left side of the 3 door prep top cooler. Pic corrected by discarding tcs food, and has been instructed to store food in a manner that allows adequate circulation and space so coolers can function properly and all tcs food in this cooler can be maintained at 41°F. Found tcs food, numereous doubled zip lock bags of cooked and cooled pasta 48°F and cooked mushrooms 48°F stored stacked on shelf of the basement walk in cooler. Pic corrected by discarding cooked pasta and cooked mushrooms, and has been instructed to store bags of tcs food in a manner (provide spacing) so coolers can hold food at 41°F. Found tcs food, carrot puree 45°F, vegetable stew 46°F in covered containers on trays stacked on another trays on the center 3 door prep top cooler. Pic corrected by discarding tcs food, and has been instructed to store food in a manner that allows adequate circulation and space so coolers can function properly and all tcs food in this cooler can be maintained at 41°F. Found tcs food, a container of beef patties 65°F on the bottom portion of the center 3 door prep top cooler. Pic states employee probably left beef patties out on counter top. Pic corrected discarding beef patties and has been instructed to monitor and ensure food is not left out on counter, as most foods in this cooler were at 41°F. ,

Found the hood filters above the grill area soiled with greasy build up. Found the interior bottom of the left oven on the cooking line soiled with heavy accumulation and build up. Found the drip trays of cooking equipment on the cooking line soiled with heavy accumulation. To correct clean all noted areas and clean on a more frequent schedule.

Found some pans on the clean utensil storage shelf stored and stacked wet. To correct allow utensils to air dry prior to stacking and storing on shelf.

Found mop left in the bottom of the basement mop sink. To correct hang mop so it may air dry.

Found several ice pails used to transport ice stored on the back kitchen floor. To correct store ice pails off floor and inverted if possible.

Found the pop gun nozzle in front of the bar ice bin soiled with slight accumulation. Pic corrected by taking pop gun nozzle apart and cleaning pop gun nozzle.

Found an overflowing container of spring mix in the top portion of the prep top cooler with it's contents touching the interior sides of cooler. To correct do not overfill containers and protect food from touching sides of cooler.

Found cooking hood missing filter. To correct replace missing hood filter.

Found the floor under equipment, edges and corners in the entire facility soiled with build up and accumulation. Found the ceiling in the kitchen soiled with splash, and build up. To correct clean ceilings and floor and clean on a schedule to preclude accumulation.

Health Report - 12/14/2012 (0 critical incident(s))

Observed the floor (under equipment, edges and corners) in the entire facility soiled with accumulation and build up. To correct thoroughly clean floors and clean on a schedule to preclude accumulation.

Observed flies in the main level bar area and in the basement bar. To correct keep areas clean and dry, in good repair, and continue pest control measures.

Found a pop gun nozzle in the main level bar with slight accumulation. To correct follow manufacturers directions and clean pop gun nozzle.

Observed employee remove fresh cranberries from carton into a pan to prepare a cranberry dish without washing fruit. Pic corrected by instructing employee to wash fruits before cooking cranberries.

Found the ceiling vent cover above the ice machine and ceiling tile in storage areas missing. To correct replace missing ceiling tiles and vent cover.

Found wood wine boxes on kitchen shelves being used to hold/store utensils. To correct discontinue using empty wood wine boxes to store utensils and replace with commercial grade storage containers.

Health Report - 06/28/2012 (4 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, cooked dough 55°F, risotto 53°F, meat sauce 56°F, beef patties 61°F in the top portion of the 3 door prep top cooler on the cooking line. Pic corrected by discarding tcs food, and has been instructed not to use this cooler, until repaired/replaced to hold tcs food at 41°F. This cold hold violation has repeated and a risk control plan has been issued. Found tcs food, recently made yogurt sauce 51°F in a poorly made ice bath on the counter top in the kitchen. Pic corrected by placing yogurt in an ice bath that completely surrounds yogurt container. Found tcs food, a container of diced melons 44°F sitting on top of ice in the center counter top ice bath. Pic corrected by placing container of melons deeper into ice bath and completely surrounding melons. ,

(Critical) Found the water supply line of the espresso machine without back flow preventer. To correct protect water supply of the espresso machine with a back flow preventer (double check with a vent) meeting asse 1012 or asse 1022. ,

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, a container of feta cheese and fresh mozzarella in the 3 door reach in cooler, without 7 day discard datemark. Found opened cartons of half and half and cream in the basement bar cooler without 7 day datemark. Pic corrected by providing 7 day (day opened + 6 days) datemarks for cheese, and discarded half and half and cream. Pic has been instructed to monitor datemarking in facility. ,

(Critical) Found a container of raw beef patties stored next to ready to eat (rte), food (container of cheeses) in the top portion of the 3 door prep top cooler. Found rte foods (bread and diced melons) stored on the bottom shelf of the 3 door reach in cooler next to packages of raw chicken and pork. Pic corrected by relocating food items, that is moving all ready to eat foods to locations above raw food items. Pic has been instructed to monitor employees placing food in coolers, that is rte foods shall be above and away from raw food. ,

Observed the presence of flies in the basement and main level bar areas. To correct keep areas clean and dry, in good repair, and continue pest control measures.

Found the top portion of the 3 door prep top cooler not holding tcs food at 41°F. To correct repair top portion of the 3 door prep top cooler. Found the back kitchen handsink paper towel dispenser not designed to hold present supply of paper towels, and no paper towel dispenser on the right side of the basement handsink in the waitstation. To correct provide paper towel dispensers to hold paper towels in all handwashing areas. Found several food storage container cracked and held with duct tape. To correct replace storage containers found the mop racks in the upper and lower levels of facility with missing or broken hanging hooks. To correct repair/replace mop rack storage hooks.

Found dented cans on storage room shelf not clearly identified as dented cans. To correct provide sign on shelf designating storage area shelf as dented cans, return to supplier for credit.

Found slight accumulation in the diffuser of the basement pop gun nozzle. To correct follow manufacturers directions and properly clean pop guns.

Found an opened case of pie crust with bag/liner not covering food items on the basement storage shelf. To correct store food items in a protected manner, that is keep food covered.

Found the cooking hood and surrounding areas soiled with a dusty, greasy build up. Found the ovens on the cooking line soiled with heavy build up. To correct clean cooking hood and surrounding areas, and ovens.

Found the floor (under equipment, edges and corners) on the cooking line, and the basement areas soiled with accumulation and build up. To correct thorougly clean floors and keep clean.

Found various bags and containers of food products in coolers without labels. To correct label and identify food products.

Found a light in the cooking hood not working. To correct repair/replace light.

Found the handsink on the end of the cooking line blocked with hot holding unit. To correct relocate hot holding unit and keep handsink easily accessible. Found the handsink in the dishwashing area with a screen on the bottom of handsink, and employees using handsink as a dump sink. To correct discontinue using handsink as dump sink, as handsinks should be for handwashing only.

Found no smoking sign not posted at front entrance. To correct provide no smoking sign at front door area.

Health Report - 01/05/2012 (3 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, a container of ham 50°F, cooked onions 46°F, cheese slices 47°F, and cooked vegetables 48°F, in the bottom portion of the 3 door prep top cooler, which were stored on trays on top of other containers (double stacked). Pic temporarily corrected by discarding tcs foods and has been instructed not to stack items to closely and overload cooler. Note: this is not a repeated cold holding violation, as previous violations were in different situation and cooler. ,

(Critical) Found a tub of air filled balloons filled with ice cream base. Pic corrected by discarding balloons filled with ice cream base, and has been instructed to discontinue this practice as balloons are not food grade utensils. ,

(Critical) Observed salmon ordered from lunch menu cooked "medium rare"/undercooked on the cooking line, with consumer advisory but facility could not provide documents indicating fish meeting parasite destruction requirements. To correct either provide document indicating fish meeting parasite destruction requirements or fully cook fish. ,

Found the door gaskets and surface sealing areas of cooler and freezer doors in the kitchen soiled with accumulation. Found broken glass on the bottom of the basement bar cooler. Found the floor of the walk in freezer soiled with build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the floor (under equipment, edges and corners) in the bars and wait stations soiled with accumulation of debris. Found the ceiling vent and surrounding areas above the dishwashing machine soiled with dusty build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the paper towel dispenser in the basement bar not functioning properly. Found the handles of the ice scoops in the upper and lower level bars wrapped with tape. To correct repair paper towel dispenser, and remove tape around handles of ice scoops or replace.

Found the areas under and around the used oil dumpster soiled with accumulation of debris. To correct properly clean areas and keep clean.

Found the wall at the end of the cooking line chipped and uneven. To correct repair wall to be smooth, durable, and easy to clean

Found expired food license posted on end of the bar shelf. To correct post current food license in a conspicuous place for public inspection.

Health Report - 07/15/2011 (10 critical incident(s))

(Critical) Observed and discussed with pic a possible curing process that facility is using, that is, facility is curing lamb prosciutto using dq curing salt, and hanging lamb on shelf in the walk in cooler, and doesnot have a variance from our department. To correct discontinue this process, until you have obtained a variance from our department. Found facility packaging food using a reduced oxygen packaging method to package short rib for cooking and lamb loin for sous-vide, without a variance. To correct discontinue this process and obtain a variance from our department or implement an approved haccp plan.

(Critical) Found ready to eat (rte) food, a container of lettuce wedges stored in the cold hold table on the cooking line, next to raw meats. Pic corrected by placing container of lettuce in a location away from raw foods. ,

(Critical) Found ready to eat, time/temperature control for safety (tcs) food, several containers of milkshake mixes passed it's 7 day discard datemark in the 3 door reach in cooler. Pic corrected by discarding milkshake mixes passed it's 7 day discard datemark, and has been instructed to monitor that employees are checking dates and discarding items passed it's 7 day discard datemark. This is a repeated critical violation and a risk control plan form for discard datemarking has been issued.

(Critical) Found ceviche (raw fish) offered on menu without disclosure and reminder on the bottom of menu page. To correct add an asterisk (*) to ceviche, and add reminder to the bottom page of menu that states " *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. ,

(Critical) Observed cook sprinkle salt on ready to eat french fries and place cheese on sandwich with bare hands. Corrected by educating cook to wear gloves when handling ready to eat food. Pic has been instructed to monitor that employees are using gloves or utensils when handling ready to eat foods.

(Critical) Observed cook sprinkle salt on ready to eat french fries and place cheese on sandwich with bare hands. Corrected by educating cook to wear gloves when handling ready to eat food. Pic has been instructed to monitor that employees are using gloves or utensils when handling ready to eat foods. ,

(Critical) Observed and discussed with pic a possible curing process that facility is using, that is, facility is curing lamb prosciutto using dq curing salt, and hanging lamb on shelf in the walk in cooler, and doesnot have a variance from our department. To correct discontinue this process, until you have obtained a variance from our department. Found facility packaging food using a reduced oxygen packaging method to package short rib for cooking and lamb loin for sous-vide, without a variance. To correct discontinue this process and obtain a variance from our department or implement an approved haccp plan. ,

(Critical) Found ready to eat, time/temperature control for safety (tcs) food, several containers of milkshake mixes passed it's 7 day discard datemark in the 3 door reach in cooler. Pic corrected by discarding milkshake mixes passed it's 7 day discard datemark, and has been instructed to monitor that employees are checking dates and discarding items passed it's 7 day discard datemark. This is a repeated critical violation and a risk control plan form for discard datemarking has been issued. ,

(Critical) Found ready to eat (rte) food, a container of lettuce wedges stored in the cold hold table on the cooking line, next to raw meats. Pic corrected by placing container of lettuce in a location away from raw foods.

(Critical) Found ceviche (raw fish) offered on menu without disclosure and reminder on the bottom of menu page. To correct add an asterisk (*) to ceviche, and add reminder to the bottom page of menu that states " *contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Found no paper towels available in the basement bar handwashing sink area. To correct provide paper towels.

Found expired food license posted on side shelf of bar. To correct post current food license in a conspicuous place.

Observed the presence of flies in the main level and lower level bar areas. To correct keep areas clean and dry, in good repair, and continue pest control measures.

Found the floor (under equipment, edges and corners) in the bars and wait stations soiled with accumulation of debris. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the interior of the microwave oven soiled. To correct clean as soon as possible, and clean on a more frequent schedule.

Found utensils and supplies stored on the floor, and bottom shelf in the basement storage room on the floor. To correct store utensils and supplies on shelf at least 6 inches off the floor, and raise bottom shelf to be at least 6 inches off the floor.

Found time/temperature control for safety (tcs) food, recently made potato sauce 55°F in a plastic squeeze in the top portion of 3 door prep top cooler not cooled properly prior to placing in plastic squeeze bottle. Pic corrected by placing potato sauce in an ice bath to rapidly cool.

Found the wire baskets of fryers showing wear with bent and loose wires. To correct replace worn and damaged wire baskets.

Health Report - 01/11/2011 (6 critical incident(s))

(Critical) Found a container of coffee cleaner stored next to food utensils in the main level wait station area. Found cleaning chemicals and butane store above and next to food utensils in the basement chemical shelf. Found a opened boxed of unwrapped straws stored under the soap dispenser in the basement bar. Pic corrected by relocating chemicals to a location below and away from food utensils and discarded straws. Pic has been instructed to monitor proper chemical storage in all areas. , found a container of coffee cleaner stored next to food utensils in the main level wait station area. Found cleaning chemicals and butane store above and next to food utensils in the basement chemical shelf. Found a opened boxed of unwrapped straws stored under the soap dispenser in the basement bar. Pic corrected by relocating chemicals to a location below and away from food utensils and discarded straws. Pic has been instructed to monitor proper chemical storage in all areas. On follow up inspection rechecked noted areas and found no chemicals stored next to, or above food utensils. Continue to monitor and verify that chemicals are stored properly. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Observe dishwasher rinse cutting board, scrub cutting board with soap, rinse cutting board, place cutting board on stack, and then place cutting board on storage rack. Pic corrected by having employee place cutting boards in dishwashing machine. Pic has been instructed to re-train and monitor employees on proper dishwashing, that is to manually wash, rinse, and sanitize, or place items in the dishwashing machine. , observe dishwasher rinse cutting board, scrub cutting board with soap, rinse cutting board, place cutting board on stack, and then place cutting board on storage rack. Pic corrected by having employee place cutting boards in dishwashing machine. Pic has been instructed to re-train and monitor employees on proper dishwashing, that is to manually wash, rinse, and sanitize, or place items in the dishwashing machine. On follow up inspection did not observe dishwasher wash cutting boards. Pic states dishwasher has been trained to place cutting boards in the dishwasher after initial cleaning. Continue to monitor and verify that cutting board and other such utensils are properly cleaned. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found a cup of beverage without lid in the kitchen cooking/prep area counter top and in the top shelf of dishwashing area. Pic corrected by removing cups from food areas, and was reminded to use cups with lids and straws in food areas. , found a cup of beverage without lid in the kitchen cooking/prep area counter top and in the top shelf of dishwashing area. Pic corrected by removing cups from food areas, and was reminded to use cups with lids and straws in food areas. On follow up inspection found no beverage cups or open cups in food areas. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found ready to eat (rte), time/temperature control for safety (tcs) food, pumpkin mousse, borsin sauce, creme fraiche, and other nitrogen shake bases passed it discard datemark in the 3 door reach in cooler. Found rte, tcs foods, various sauces and dressings in basement walk in cooler passed it discard datemark. Pic states some items are no longer used as a new menu has been introduced. Pic corrected by discarding items passed it's discard datemark, and has been instructed to monitor that staff are rotating, checking, and discarding items passed its discard datemark. , found ready to eat (rte), time/temperature control for safety (tcs) food, pumpkin mousse, borsin sauce, creme fraiche, and other nitrogen shake bases passed it discard datemark in the 3 door reach in cooler. Found rte, tcs foods, various sauces and dressings in basement walk in cooler passed it discard datemark. Pic states some items are no longer used as a new menu has been introduced. Pic corrected by discarding items passed it's discard datemark, and has been instructed to monitor that staff are rotating, checking, and discarding items passed its discard datemark. On follow up inspection checked items in reach in cooler and walk in cooler and found no items passed its discard datemark. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Observed dishwasher handle soiled dishes, and then handle clean dishes. Pic corrected by instructing dishwasher to wash hands before handling clean dishes. Pic has been instructed to monitor that dishwashers are washing hands before handling clean dishes. , observed dishwasher handle soiled dishes, and then handle clean dishes. Pic corrected by instructing dishwasher to wash hands before handling clean dishes. Pic has been instructed to monitor that dishwashers are washing hands before handling clean dishes. On follow up inspection did not observed dishwasher working. Pic states dishwasher has been trained to wash hands, that is hands have to be clean, when handling clean dishes. Continue to monitor that dishwasher hands are clean when handling clean dishes. This violation was corrected on routine inspection, and re-verified on follow up

(Critical) Found fish (salmon and swordfish) on the dinner menu, which can be ordered partially cooked, which do not meet parasite destruction requirements. To correct either fully cook fish or provide written statement from supplier that fish meet parasite destruction requirements. , found fish (salmon and swordfish) on the dinner menu, which can be ordered partially cooked, which do not meet parasite destruction requirements. To correct either fully cook fish or provide written statement from supplier that fish meet parasite destruction requirements. On follow up inspection found fish (salmon and swordfish) on an updated menu can no longer be "cooked to order", pic states these fish are now cooked to a minimum of 145°F for 15 seconds. Violation corrected.

Found garbage can lids open and numerous boxes on top of garbage cans. To correct properly fold and place boxes in appropriate containers, and keep lids on garbage cans.

Found the floors (under equipment, edges and corners) through out facility soiled with accumulation of debris. Found the ceiling around vents in the kitchen soiled with dusty build up, and kitchen ceiling in various areas soiled. To correct clean as soon as posssible, and clean on a more frequent schedule.

Found no manager certified in food safety in entire facility. To correct either provide acceptable manager certification or obtain manager certification.

Found the hood filters and edges of cooking hood soiled with dust and grease. Found the interior of microwave in the back prep area soiled. Found the utensil storage drawers and storage shelves in the kitchen prep area soiled with accumulation. Found the handguard and shield of the counter top mixer soiled. Found the interior of ovens soiled and the bottom of ovens with a baking sheet soiled with accumulation. To correct clean all noted areas, equipment, and utensils on a more frequent schedule to preclude accumulation.

Found mop laying in the mop sink. To correct hang mop after cleaning.

Found containers of silverware stored with handles down in the kitchen pick up area, and in the waitstation counter top. To correct store silverware with handles up, to minimize contamination.

Found a loaf of bread left on the counter top of the cooking/prep area. To correct store bread in a more protected manner, such as in a food storage container. Found a bag of bread crumbs on the floor in the back kitchen area by the stairs, and food on shelf not at least 6 inches above the floor. To correct store bread crumbs on shelf, and adjust shelves to be at least 6 inches above the floor. Found the bottom shelf of storage shelf in the basement not at least 6 inches above the floor. To correct raise shelf to be at least 6 inches above the floor.

Found kitchen utensils left in the kitchen prep area handsink. Found 2 trash cans in front and around handsink in the basement handsink. To correct keep utensils out of handsink, and relocate trash cans to keep handsinks easily accessible.