W Wine Bistro Improves its Sanitary Rating

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Observed less than 1 handwash sink or number required by law for employees.

Critical - Handwashing cleanser lacking at handwashing lavatory.

No copy of latest inspection report.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed uncovered food in holding unit/dry storage area. ALL COOLERS

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - No handwashing sign provided at a handsink used by food employees.

No copy of latest inspection report.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment dust and oid food debris

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

No copy of latest inspection report.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.