CLASSIC WINE COMPANY health score and inspection history

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is not a person on duty with certification from or verification of attendance of an accredited program within the past 12 months.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of food residue and debris./ Food residue and particles remaining on the underside of the blade housing, mount, and blade guard.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./ Dried food debris on the underside of the blade ring.