CHLOE'S BISTRO

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 at 0 ppm chlorine. Manager changed bucket and primed to 100 ppm chlorine

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

Intermediate - Handwash sink used for purposes other than handwashing.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered establishment from back door, put on gloves, and began food prep without first washing hands. Discussed proper handwashing with operator, operator washed hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above and on top of ready to eat vegetables and ready to eat cooked pasta in cook line reach in. Operator reorganized. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged cubed raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags not marked with last date served. Operator labeled Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged cubed raw tuna stored at salad prep cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale. Corrected On-Site Repeat Violation

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. Dishmachine tested at 0ppm. Operator replaced sanitizer solution and primed machine, retesting at 100ppm. Bar Dishwasher tested at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization or use kitchen dishwasher until dishmachine is repaired and sanitizing properly.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded.

Intermediate - Clam/mussel tags not marked with last date served. Operator labeled. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by salad prep area blocked by prep table. Operator moved prep table. Corrected On-Site

Basic - Two packages of commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand sink, the napkin dispenser was empty.

Basic - Clean utensils stored between equipment on the front cook line. Kiev's were stored between the flip top and the low boy. The knives were removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards stored on the floor next to the reach in cooler across from the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauce and raw shrimp over uncovered sauces. Chef moved items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Chef removed all items Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - spaghetti 49F at 12:20( cooling overnight)- food covered in plastic wrap- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At tall walk in cooler raw chicken stored over raw calamari- operator moved to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler - spaghetti 49F at 12:20( cooling overnight)- food covered in plastic wrap- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with utensils and pans inside by dishmachine- operator removed. 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. At cookline reach in cooler- marinara sauce- made Saturday 07/22/2023 not date marked- operator date marked.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clams/mussels/oysters removed from original container for long-term storage. Containers of mussels with no tag at tall reach in cooler- operator provided tag with product. Corrected On-Site

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

Basic - Food stored on floor. At cookline - container of,oil on floor- operator moved off floor.

Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline area- avocado in use with sticker attached- educated operator-;employee removed sticker and washed properly.

Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink-Chicken defrosting in water bath, shrimp being defrosted at room temperature - operator removed to defrost in reach in cooler. Corrected On-Site

Intermediate - Flip top cutting board soiled with food debris, mold-like substance or slime.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep table Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep table. Owner removed table Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned and sanitized area. Corrected On-Site