HUMMINGBIRD WINE BAR

1216 N MONROE ST STE 4

★★★☆☆ (3.3/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10790134

Inspection #: Visit ID: 8870232

29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow water drainage in bathroom handwashing sink.
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Quat reading in sanitizer bucket.
22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm quaternary, 0ppm chlorine. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese on top of make table items temperature reading 48F, Per employee cheese in current position for approximately 1 hour. Employee placed blue cheese in reach cooler. **Corrective Action Taken**
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator test strips had fallen and gotten wet . Per operator she has ordered more.

Inspection #: Visit ID: 8790923

22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 0ppm. Per employee using three compartment sink quaternary 200ppm until dish machine is repaired.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-24. Admin Complaint

Inspection #: Visit ID: 8626704

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on vent above dining area.
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient temperature thermometer in reach in cooler under prep table.
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pimento cheese spread labeled 03-11-24 and blue cheese crumbles 03-13-24 at kitchen area. Employee discarded food items during inspection. See stop sale.
01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed pimento cheese spread date marked 03-11-24 and blue cheese crumbles 03-13-24. See stop sale.

Inspection #: Visit ID: 8599694

Inspection #: Visit ID: 8389420

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed 06-01-23. Operator printed current license during inspection. Corrected On-Site
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish-machine Chlorine 0ppm. Employee set up three-compartment sink Quaternary 150 ppm during inspection. Per manager will schedule maintenance with EcoLab to repair dish machine. Warning

Inspection #: Visit ID: 8269770