Uva’s Vino & Tapas

Basic – Carbon dioxide/helium tanks not adequately secured near walk in cooler.

Basic – In-use spatulas stored in cracks between pieces of equipment.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water.

Basic – Working containers of food removed from original container not identified by common name. Sugar. Operator labeled container. Corrected On-Site

High Priority – Nonfood-grade bags used in direct contact with bread.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chocolate mousse 45F cold hold less than 4 hours in upright reach in cooler in corner of kitchen. Operator turned down reach in cooler. Corrective Action Taken

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

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. Provided operator with written procedures. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used to rinse mats.

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. Operator completed forms before leaving inspection. Corrected On-Site

Intermediate – Spray bottles containing toxic substance not labeled. Operator labeled bottles. Corrected On-Site