Pinard Wine Bar

Inspector notes: In prep table cooler across from ovens, cooked rice/ 10-16, cooked mushrooms/ no date, cooked carrots/ no date without preparation and/or discard dates and/or past 7-day discard date. Cooked rice, cooked mushrooms, cooked carrots were discarded. See embargo form. RTE/TCS (time/ temperature control for food safety) foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed employee touched trash can with gloved hands then continued handling food containers, employee touched ball cap with gloved hands and continued handling food containers, and employee touched clothing and backpack with gloved hands then continued working with food and food containers, all without a proper glove change and handwash. Instructed all employees to remove gloves, wash hands using proper handwashing procedure, then don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: At salad station, employee handling ready to eat watermelon with bare hands. Instructed employee to discard watermelon, wash hands, and don gloves to continue with task. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: In walk in cooler, several flats of raw shell eggs stored over uncovered ready to eat foods. Employee moved flats of raw shell eggs to lower shelf below ready to eat foods. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

Inspector notes: Salad prep table cooler with ambient temperature of 54.5*F, taken with inspector min/max irreversible thermometer. Discontinue storing of TCS foods in cooler until able to maintain proper temperature. All TCS (time/ temperature control for food safety) foods were placed in ice baths to maintain temperature during service. Cold holding equipment is to have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: In cold holding drawer of prep table cooler, packaged raw salmon thawing under refrigeration. Packaging states salmon should be open when removed from freezer. Employee removed all packaged salmon to continue the thawing process. All ROP fish labeled "Keep Frozen" is to be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All foods being thawed from frozen are to be thawed in an approved manner. Foods are to be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: ***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: In kitchen on speed rack, on two uncovered sheet pans, cooked mashed potatoes/ 88*F prepared and cooling at room temperature. Per manager, mashed potatoes were prepared within 2 hours. Two sheet pans of mashed potatoes were moved to walk in cooler to continue the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: At end of cook line handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times

Inspector notes: On menu, salmon and white fish offered undercooked. Establishment unable to locate parasite destruction letter. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Provide letter for all fish that is offered undercooked before re-inspection

Inspector notes: On cook line, in prep table coolers, cooked vegetables, cut tomatoes, cooked rice and in two door reach in refrigerator, cooked vegetables without proper date marks. Per manager, TCS foods were prepared >24 hours. Manager properly date marked cooked vegetables, cut tomatoes, cooked rice, at time of inspection. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM