THE BISTRO

High Priority - Container of medicine improperly stored. -At pass through window. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over blueberries in prep cooler across from flat grill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting boards.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Pork and roast.

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.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Hood filters. -Reach in freezer gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from flat grill.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind prep coolers on cook line.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw mahi stored behind noodles. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over ice cream. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 117f. Less than 4 hours. Manager turned up heat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. -Can opener blade. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Blue cheese scoop.

Basic - Food stored on floor. -Cooking oil.

Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under grill. -Freezer gaskets. -Exterior of grill. -Interior of fryer cabinets. -Exterior of stovetop. -Shelving. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Between lids on prep cooler.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw Mahi stored behind cooked pasta.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over ice cream. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Roast beef dated 02-14. Manager discarded. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Roast beef dated 2-14.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49f, Ham 52f. Less than 4 hours. Advised to rapid chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board at cookline entrance. -Can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. -On cookline. -Side prep area. Corrected On-Site

Intermediate - No soap provided at handwash sink. -Side prep area. Corrected On-Site

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. -Mahi. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Hood filters. -Under flat grill. -Freezer gaskets. -Interior of fryer cabinets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in prep cooler across from stove. -Some shelving in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. -On cookline.

Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2022-09-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-09-22: Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Strawberries in walk in cooler. - From follow-up inspection 2022-09-22: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Walk in cooler condenser leaking. - From follow-up inspection 2022-09-22: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 56f, Scallops 58f, Cut tomato 58f. Less than 4 hours. Chef put in colder unit. Corrective Action Taken