SCHNEBLY REDLAND’S WINERY INC Inspection – May 3, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed risotto rice (54 F – Cold Holding); burgers (49 F – Cold Holding) inside the reach in cooler as per employee food was placed the night before.

Intermediate 1

#7Intermediate02B-01-5

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tulum avocado toast ( sunny side up egg), tuna tartare ( fresh tuna) citrus tuna salsa ( seared tuna).

Basic 5

#1Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed food inside the reach in cooler was out of temperature.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 9 units of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale was issued. **Repeat Violation**

Repeat ViolationStop Sale

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler.

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. **Repeat Violation**

Repeat Violation

#5Basic14-17-4

Basic – Storage shelves with rust that has pitted the surface. Observed at shell next to walk in cooler.

Florida Food Watch