DEERWOOD BISTRO

High Priority - Pesticide-emitting strip present in food area. Pesticide emitting strip observed on wall to right of glass door reach in cooler at front counter area. Person in charge discarded. Also, cough drops stored on microwave in kitchen. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over lettuce in makeline, over ham in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Person in charge removed to be cleaned. Interior right side of deflector plate in ice machine with debris buildup. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox advertised on blackboard special with no disclosure. Person in charge added during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Components under griddle with debris buildup. Good filters with grease accumulation. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quatanery ammonium sanitizer bucket testing at 0ppm. Person in charge removed to change. Corrective Action Taken

High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strip observed in front server line area. Person in charge discarded. Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk in cooler raw bacon stored over cold smoked salmon. Also in reach in cooler cold smoked salmon stored over lettuce. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella fresh cheese stored above fill line in reach in cooler at 47F. Person in charge moved to deeper pan. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at front server line hose Bibb. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made Saturday per person in charge with no date mark. Person in charge discarded.

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with yellow chemical unlabeled. Person in charge labeled appropriately. Corrected On-Site

Basic - Stored food not covered. Several items cold holding in walk in cooler with no lid. Person in charge added lid. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Ready to eat ciabatta bread slid off plate while server pulling food off rail at pick up window. Server used bare hands to put bread back on plate. Establishment does not have an approved AOP. Discussed with operator. Operator stated he will talk with server Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cold smoked salmon stored over ready to eat cut lettuce on speed rack in walk-in-cooler. Employee removed salmon to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature of shelled eggs (48F - Cold Holding);in top of flip top reach-in cooler across from stove. Also, cooked hard boiled eggs (46F - Cold Holding); feta cheese crumbles (44F - Cold Holding) in top of flip top reach-in cooler in prep area near kitchen entry door. Operator stated employee let the lid/ door ajar this morning while cooking. Operator stated he spoke with employee to keep lids closed on flip top coolers when not using. Rechecked temps at end of inspection and temperatures of items where between 43-45F Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda dispensing machine soiled. Also, can opener near kitchen entry door soiled. Also, cutting board across from stove and portable cutting board in prep area soiled/ stained Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees fill out form during this inspection. Corrected On-Site Repeat Violation

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. Raw. Salmon and raw fish with label indicating remove before thawing still in sealed package already thawed. Discussed with operator. Operator started to put slit in some of the fish during this inspection Corrective Action Taken Repeat Violation

Basic - Dead roaches on premises. Observed five dead roaches in cabinets below coffee and tea urns in front service area. Operator discarded and cleaned area. Operatorstated he was recently serviced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior lid and back area of lid of reach-in cooler across from prep table near kitchen entry door soiled

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados at cook line not washed prior to prep. Observed sticker still adhered to avocados.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping parsley with bare hands. Parsley will go on salads and will not be cooked to 135F. Discussed with operator and operator had employee wash hands and put gloves on to continue prepping parsley Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in coolers in cook line area soiled/ stained. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in bar area. Operator stated he needs to have it repaired.

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. Raw salmon and mahi fish commercially processed reduced oxygen package labeled to be removed prior to thawing not removed or cut open when thawed in reach-in cooler across from grill. Discussed with operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored next to box of coffee and clean towels on bottom shelf next to food pick up window. Operator removed employees purse to properly store. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavy build up of debris in oven next to grill

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelving in reach-in cooler across from grill soiled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) employee primed machine and reran cycle to retest at 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of French toast batter stored over ready to eat deli meat in walk-in-cooler. Employee removed French toast batter to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (48F - Cold Holding); cream cheese (47F - Cold Holding) at counter in front of food pick up window. Employee stated they keep it cold on ice. Discussed with operator about TPHC. Filled out paperwork for TPHC during this inspection Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray can containing toxic substance stored next to box of sugar on shelf near deep reach in freezer. Employee removed lysol spray to properly store.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Cutting board on reach-in cooler across from grill soiled/ stained. 2. cutting board on reach-in cooler near kitchen entry door soiled/ stained. 3. blade of can opener and can opener holster soiled. 4. slicer soiled

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink in bar area. Temp of hot water 71-72F

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple stacks of clean bowls not inverted on clean storage shelf next to hand wash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on shelf near food pick up window next to box of single use gloves and single serve to go boxes. Employee removed purse and keys to properly store Corrected On-Site

Basic - Equipment in poor repair. White deflector plate in ice machine cracked/ chipped/ missing piece

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid pasteurized eggs (48°F - Cold Holding, in plastic tub inside flip top make table, place there approximately 1 hour ago, reviewed with employee and placing item on Time/Temperature Control for Safety. Paper work completed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle stored in cheese pan in flip top make table on cook line. Employee removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted on dry storage shelf in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup with no lid and straw stored on prep table next to employee preparing food. Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while preparing food in back kitchen area. Employee put on hat Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between make table and steam table on cook line. Employee removed

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of standing oven with glass door with soiled build up

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing above back kitchen prep table next to back door

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Behind flip top lid with food debris build up at make table at kitchen door entrance Repeat Violation