Happy Wine

Basic - In-use knife/knives stored in cracks between pieces of equipment. During the inspection employee removed items.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 87F .

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked pork belly, stored in reach in cooler located at cooking line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). During the inspection operator set up Triple Sink (Chlorine 100ppm).

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish and , raw salmon stored in reduced oxygen packaging, packaged onsite.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, selling food, and beverages to customers with an expired license.

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over produce in 2 doors reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef steaks in one door reach in cooler. During the inspection employee removed items and placed them correctly.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish , raw salmon stored in reduced oxygen packaging, packaged onsite. Discussed and coached operator and provided information. Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked pork belly held more than 48 hours not labeled. As per operator food was prepared 3 days before the inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed 1 aluminum bowl stored in hand sink, located at cooking line. During the inspection employee removed item. **Corrected On-Site**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed conducting reduced oxygen packaging,