THE WINE ROOM ON PARK AVENUE Inspection – April 15, 2024

High Priority 4

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High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched head phones and continue to work. Inspector ask him to go upstairs and wash hands during to area lacking hand sink

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High Priority – Operating with an expired Division of Hotels and Restaurants license.

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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese kept in cooler located in basement area overnight with temperature of 47F

Stop Sale

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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese kept in cooler located in basement area overnight with temperature of 47F

Intermediate 1

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Intermediate – No handwash sink for employees. No hand sinks located in prep area called storage located at downstairs basement area. Approved plans show two hand sinks. Employee was slicing meats in the area. Touched his head phones and had to go to upstairs kitchen to wash hands.

Basic 2

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Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee conducting prep while wearing a bracelet

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Basic – Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.

Florida Food Watch