PICO BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over tomato sauce in upright reach in cooler in storage area, operator moved eggs to bottom. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, reach in cooler, operator labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. -unisex bathroom near stairs

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -cooking oil in storage area

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler are soiled -floor drain is soiled -filters on hood suppression system have residue buildup Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers -floor drain under triple sink

Basic - Single-service articles not stored inverted or protected from contamination. -take out containers. Operator corrected. Corrected On-Site

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. -200++

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked ground beef, cooling for 3 hours (106F - Cooling), cooked chicken, cooling for three hours (96F - Cooling).

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked ground beef, cooling for 3 hours (106F - Cooling);cooked chicken, cooling for three hours (96F - Cooling);

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon over cheese in reach in cooler Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ground beef, cooling for 3 hours (106F - Cooling); cooked chicken, cooling for three hours (96F - Cooling);

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by garbage can Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -underneath fryers

Basic - Food stored on floor. -cooking oil on floor Corrected On-Site

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system -drain under triple sink

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed strawberries over cheese in reach in cooler. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used three compartment sink. Coached employee. Corrected On-Site

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. Provided document.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with sponge soap bottle, and knife. Employee moved. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee states he uses soap and water for dishes. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef made yesterday not date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Intermediate - Handwash sink not accessible for employee use at all times. Cup in handsink. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.