BUGATTI BISTRO

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cells phones on prep tables.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 46F. Chef placed tomatoes in a freezer to drop temperature.Corrective Action Taken Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Walk in cooler vents soiled with dust, or mold-like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwashing station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer needs deep cleaning.

Basic - Buildup of food debris/soil residue on equipment door handles. Units at front.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed knife with handle wrapped with tape.

Basic - In-use wet wiping cloth/towel used under cutting board.

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 while conducting the inspection. Corrective Action Taken

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. Provided while conducting the inspection. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup station. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can. Employee removed can. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed at station salad.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop ice in standing water.

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. Form provided while conducting the inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a garbage can.

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. Form provided while conducting the inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Handwash sink not accessible for employee use at all times. By a garbage can.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Moldy by dishwashing area".

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Rack for utensils soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Intermediate - Handwash sink not accessible for employee use at all times. By garbage can.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at reach in cooler at kitchen.

Basic - Equipment or utensils not designed or constructed in a durable manner. Chef knife

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In front of ice machine.