Barcelona Wine Bar-KITCHEN

Contamination prevented during food preparation, storage, display — Inspector Note: Observed seafood stored in a RIC in the main kitchen where water from the unit was accumulating. CA: Advised PIC to remove food items from the base of the unit.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulation of water from the ventilation system of the RIC on the base of the unit. CA: Advised PIC to clean up the liquid at the bottom of the unit.

In-use utensils: properly stored — Inspector Note: Observed utensils stored in water with temperature of 94*F between uses. Corrective action - Kitchen manager advised to store utensils in water with temperature at or above 135*F or on clean surface between uses. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Proper cold holding temperatures — Inspector Note: Observed TCS food items held at temperatures above 41*F (sheep cheese on countertop, bacon-wrapped dates in preptop cooler, spinach chickpea dip in walk-in cooler). PIC advised to hold TCS food items below 41*F or prepare written procedures and labeling protocols to use Time as a Public Health Control for these items. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Proper hot holding temperatures — Inspector Note: Observed TCS food items stored at room temperature (cooked potatoes) below 135*F. Corrective action - PIC advised to hold cooked potatoes at 135*F or above until service, or prepare written procedures and labeling protocols to use Time as a Public Health Control for those food items. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.