POST & VINE
1919 14 AVE
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/6/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator was able to print license out during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on grill cooler drawers
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs were removed Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Manager cleaned up water. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat mixed greens in walk in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty
Food safety inspection conducted on 2/6/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/13/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. - From follow-up inspection 2023-09-13: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head dirty - From follow-up inspection 2023-09-13: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test strips - From follow-up inspection 2023-09-13: **Time Extended**
Food safety inspection conducted on 9/13/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 9/12/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken.
- 10-01-5: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 in flour Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers next to cooked onions Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (50F - Cold Holding); cooked pork (48F - Cold Holding); crab cakes (49F - Cold Holding); ranch (46F - Cold Holding); meatloaf (50F - Cold Holding); créme brûlée (49F - Cold Holding); heavy whipping cream (49F - Cold Holding); cooked chicken wings (47F - Cold Holding); soft shell crab (50F - Cold Holding); shrimp (50F - Cold Holding); raw chicken breast (46F); mahi (48F - Cold Holding); salmon (47F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili (50F - Cold Holding); cooked pork (48F - Cold Holding); crab cakes (49F - Cold Holding); ranch (46F - Cold Holding); meatloaf (50F - Cold Holding); créme brûlée (49F - Cold Holding); heavy whipping cream (49F - Cold Holding); cooked chicken wings (47F - Cold Holding); soft shell crab (50F - Cold Holding); shrimp (50F - Cold Holding); raw chicken breast (46F); mahi (48F - Cold Holding); salmon (47F - Cold Holding) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head dirty
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test strips
Food safety inspection conducted on 9/12/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).