VIN'TIJ FOOD & WINE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on left side of cook line. Employee stocked paper towels. Corrected On-Site

Basic - Equipment in poor repair. Cold hold- drawers- ambient 46F salmon 48F, raw shrimp 46F (11:45-2:41). Do not use until repaired or food can be held at 41F or below. Walk in freezer door will not shut. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- pork 52F in prep sink on ice (2:00-2:45). Employee placed pork in walk in cooler. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in walk-in freezer around door. Door will not shut.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Equipment in poor repair. Reach in cooler drawers on cook line in disrepair. Ambient temperature 44F. Cold hold drawer- salmon 48F, grouper 47F (10:00-11:30) ambient 44F. Drawer does not close securely. Do not use until repaired or until food can be held at 41F or below.

Basic - Food stored on floor. Multiple jugs of oil stored on floor under hand wash sink near walk in cooler door.

Basic - Ice buildup in walk-in freezer on door ( door unable to shut ).

Basic - Plumbing system in disrepair. Hand wash sink in ware washing area dripping from faucet. Hand wash sink on cook line coming off wall and pipe in disrepair ( secured with Plastic Wrap to hold in place).

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. Warning - From follow-up inspection 2025-02-20: Observed: Cold hold- Frontline make bar- red sauce 47F (11:00-4:00), pasta 49F (2:30-4), beef bolognaise 48F (1:00-4:00), rice 49F (2:00-4:00), couscous 47F (3:00-4:00), cooked shrimp 47F (2:30-4:00), sliced sausage 50F (11:00-4:00). Ambient temperature 47F- Reach in cooler under frontline make bar- salmon 43F, grouper 42F, raw chicken 48F (11:09-4:00), shell eggs 47F (11:00-4:00). See stop sale. Admin Complaint - From follow-up inspection 2025-02-21: Observed- cold hold- make bar- sliced sausage 38F, cooked shrimp 38F, beef bolognaise 37F, green bean 38F, couscous 39F, rice 39F, pasta 39F. Ambient 29F. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table heavily soiled .

Intermediate - Handwash sink not accessible for employee use at all times. Sink on left side of cook line blocked with prep table and fan, sink on right side of cook line blocked with trash can and fan. Chef removed both fans and trash can from sinks. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink on right side of cook line. Repeat Violation

Basic - Drain cover(s) missing next to hand wash sink and prep table on left side of cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board at make table on right side of cook line. Repeat Violation

Basic - Food stored on floor. Oil jugs stored on floor in back prep kitchen near hand wash sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice at door. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in sugar and corn meal. Chef removed scoops from food. Corrected On-Site

Basic - Multiple Soiled dry wiping cloths in use on cook line, make tables and cutting boards on cook line. Repeat Violation

Basic - Stored food not covered. A prepared salad stored in upright cooler on cook line uncovered.

Intermediate - Handwash sink not accessible for employee use at all times at right side of cook line. Sink blocked with trash can. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at right side of cook line.

Basic - No handwashing sign provided at a hand sink used by food employees at right side of cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink near cook line blocked with prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bucket and trash bag stored in hand wash sink in vegan prep room. Repeat Violation

Intermediate - No soap provided at handwash sink in ware washing area. Chef replaced soap at sink. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface under bottles at cook top.

Basic - Drain cover not working proper king. Drain is tilted on its side at hand wash sink on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board at make table on cook line.

Basic - Employee drinking in a food preparation or other restricted area. Employee drinking from a cup with straw on cook line.

Basic - Floors not maintained smooth and durable in walk ways through out kitchen.

Basic - Hole in or other damage to wall.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor has ice build up on floor near door. Repeat Violation

Basic - Soiled dry wiping cloths in use on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Sink being used as a dump sink with evidence of diced tomatoes. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soil accumulated on white inside lip chute with deep grooves. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracket on both wrist while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair in ware washing area near 3 compartment sink. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold drawers- scallops 56F, shrimp 54F, grouper 51F, salmon 54F ( less than 1 hour). Cold holding- at expo- lettuce 56F(less than 30 minutes). Cold held- house made ranch 47F, house made remoulade sauce 46F ( 30 minutes room temperature). Thawing- duck 77F ( 2 hours ). Make bar- shrimp 55F, sausage 51F, rice 57F ( prepped 30 minutes ). Manager placed all items on ice. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. In dish pit sink blocked by pots buckets and a bus tub. Manager removed items from sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In dish pit sink used to hold muffin pan. Manager removed pan from sink. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager began cleaning ice machine. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone plugged in and stored on expediter food contact shelf next to lettuce.

Basic - Floor tiles missing and/or in disrepair in front of 3 compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor in walk in freezer. Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- duck 77F ( 2 hours ). Manager placed on ice in walk in cooler. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on side of ice machine soiled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer load dirty side of dish machine then begin handling clean dishes, no hand wash. Discussed with employee, employee rewashed hands and cleaned dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced Cook line setup: raw shell eggs ambient temp 59F, tomato salsa 60F, items moved to reach in. Retemps: tomato salsa 51F, eggs ambient temp 39F, Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.

Intermediate - No soap provided at handwash sink. No soap at dish washer hand wash sink. No paper towels at prep area hand wash sink near walk-in. Items restocked at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On expo line and prep area. Manager turned hot water on at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 glass door reach in side room, employee items over restaurant food.

Basic - Equipment in poor repair. Gasket worn on Glass door fry station reach in.

Basic - Ice buildup in reach-in walk-in freezer around door and top shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 54° and minced garlic 63° on ice less than 25 minutes

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes 128° less than 45 minutes. Operator placed in pan on stove top. 2nd reading 171° Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed off knife in handwash sink on line. Inspector discussed hand wash sinks are for hands only.

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. All expired but one.

Basic - Bowl or other container with no handle used to dispense food. Monkey dish in quinoa and rice. Operator removed during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Handwash sink near three compartment sink and handwash sink in vegan room not working due to leaky pipes. Other handwash sinks in working within close proximity.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in a tub of water in prep sink. Operator turned cold running water over shrimp. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm Operator changed out solution. 2nd reading 100 ppm Corrected On-Site