VINEYARD FOOD MARKET health score and inspection history

Clean the 3- compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The back kitchen floors & the front food service area floors had debris beside the equipment.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The food service refrigeration shelves and the freezer shelves had residue.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ The RI refrigerator with sausage, the RI freezer with frozen meals, & the RI freezer with ice cream & frozen sandwiches did not have thermometers.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions./ There was no chemical test kit to test the sanitizer solution.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks./ There were no paper towels at either the front kitchen handwashing sink or the back kitchen handwashing sink.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration shelves had residue. The storage shelves had residue.

Provide access to hand sinks at all times. / The front food service hand sink for the pizza operations was blocked with a 3-piece shelving unit and a bicycle.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. / There were flies present in the food service operations area.

Clean hand sinks as often as necessary to keep them clean.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors in the food service areas had debris and or residue.

Clean the 2-compartment sink.

Store toxic items for retail sale below and away from food, utensils, equipment, linens, and single-service/single-use articles. / Three toxic items were stored with single-service items in 3 separate areas in the front food service area, and one toxic item was improperly stored in the ice machine/2-compartment sink room.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager./ The customer RI refrigerator had a gallon of milk past the use by date of 10/31/2025, cream cheeses past the best if used by dates 2/26/2025, 7/15/2025, and 9/07/2025./ COS These products were voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / Refrigeration shelves had residue.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ There were 2 freezers with food without thermometers.