Sixty Vines

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped soiled hands on apron then handled cut lettuce for a salad. The employee stopped and washed hands and placed on gloves. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw comminuted beef stored over whole muscle meat filets. The items were reorganized **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the salad station, butter (58F - Cold Holding) Caesar dressing (61F - Cold Holding); citrus vinaigrette (61F - Cold Holding); cut cheese (61F - Cold Holding) . The items were placed in the cooler at approximately 9:00am. The items were not prepped or portioned today. The items were discarded. See Stop Sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the salad station, butter (58F - Cold Holding) Caesar dressing (61F - Cold Holding); citrus vinaigrette (61F - Cold Holding); cut cheese (61F - Cold Holding) . The items were placed in the cooler at approximately 9:00am. The items were not prepped or portioned today. The items were discarded. See Stop Sale. Under the flat top grill, sausage (53F - Cold Holding); chick peas (49F - Cold Holding); raw fish (47F - Cold Holding); hamburger 45 (47F - Cold Holding); raw chicken (47F - Cold Holding); cooked onions (62F - Cold Holding); cooked mushrooms (62F - Cold Holding); cooked lentils (53F - Cold Holding). The items were placed in the cooler less than 3 hours ago. The items were not prepped or portioned today. The cooler was turned off. The cooler was turned on to chill and cold hold. On the pasta station, rigatoni sauce (57-53F - Cold Holding); butter (47-60F - Cold Holding); . The items were placed in the cooler less than 4 hours ago. They were not prepped or portioned today. They were placed in ice baths to chill and cold hold. At the bar, blue cheese stuffed olives (67F - Cold Holding). The olives were not prepped or portioned today. The olives were out of refrigerator for less than 4 hours. They were moved to the cooler to chill and cold hold. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. In the prep area hand sink was a 1 gallon pitcher being filled with water. The pitcher was removed. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. On the middle of the cook line flip top cooler and some of the smaller ones.

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm). Dish machine in use and ran three times. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-11: Dishwasher (Temperature 0). Ran three times Advised to set up triple sink with Quaternary **Admin Complaint**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Chef put gloves on without washing hands to cut onions. Educated chefs on site on handwashing before glove use **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee garnishing ready to eat pizza with barehands. Employee cutting ready to eat onions with barehands. Chef Instructed employee to use gloves. **Corrective Action Taken** **Warning**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm). Dish machine in use and ran three times. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomatoes (74F - Cold Holding); fresh cut garlic in oil (70F - Cold Holding); on cook line. Not prepped or portioned today. Items out less than four hours. Discussed time as a public health control with operator. Placed back into cooler **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (84F - Hot Holding); on cook line. Out less than four hours. Reheated to 165F. Discussed time as a public health control with chef **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler on site during inspection expired food handler card **Warning**

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Pork loin cooked to 110F for one hour per chef. Document sent to operator. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Prep area outside walk in cooler **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Arrived on site **Warning**

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Mussel tag missing from current batch on cook line Operator placed with batch **Corrected On-Site** **Warning**