Sauvignon

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

Employees in kitchen engaged in food preparation with no beard guard. Warning

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

Cooked beef vacuumed sealed with a date of 11/29/23. Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee came into kitchen and put on gloves to start working with food but did not wash hands first. Warning

Intermediate – Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate – Clam tags not marked with last date served. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink in kitchen nearest the pass through window used to rinse off kitchen utensils. Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Cheeses held on time in kitchen but no written plan. Warning

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

Establishment vacuum seals cooked meats with no haacp plan or variance. Warning

Intermediate – Reduced oxygen packaged food lacking bold type on contrasting background, or other required information

Establishment vacuum seals chicken, duck and beef with no labeling. Warning