VINO LOCO

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25 Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling at cooks area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets of outside reach-in-coolers have mold-like-substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chopped garlic on counter at cooks line 67F. Cook stated it had been prepared 2 hours prior. Cooked returned garlic to reach-in-cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cut cheeses and cured meats opened more then 24 hours prior as per employee statement, and was not properly date marked. Observed operator correct issue to meet standards for inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slices cake, sauces and hummus prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cheese grits, fresh chopped garlic, sauteed vegetables and butter at cooks line not time marked. Observed operator time mark items correctly. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed ope could not provide written Time as a Control sheet at time of inspection. Email operater Time as a Control sheet Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Utensils stored upright with the food-contact surface up.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 1-17-23 Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat 1-17-23 Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed torn gasket on make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on make table with buildup of food debris

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercial cakes and cheeses opened more then 24hours prior as per employee statement not date marked.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment does not have device for measuring hot water sanitizing.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup, sauce, marinated chicken and shrimp all prepared onsite more then 24hours prior as per employee statement not date marked.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed assorted cheeses opened more then 24hours prior as per employee statement not date marked. Observed employee date mark items. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared on site sauce more then 24 hours prior as per employee statement not date marked. Observed employee date item. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket on tall reach-in cooler. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.email operator copy of poster. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed owner Consumer Advisory. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach-in cooler gasket torn.

Basic - No copy of latest inspection report available.