ALSACE FRENCH BISTRO

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2025-11-04: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean utensils without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler near prep table is soiled with food buildup in between cracks.

Intermediate - Handwash sink in warewashing area is covered with wood board. Operator removed board. Corrected On-Site

Basic - Cutting board on reach-in cooler near prep table has cut marks and is no longer cleanable. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 5:11pm a. raw chicken (52F - Cold Holding) Operator discarded chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to reach-in cooler in kitchen is stained.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area is covered with wood panel. Operator removed panel. Corrected On-Site

Intermediate - No soap provided at handwash sink located in wait station area. Employee provided soap. Corrected On-Site

Basic - Carbon dioxide tank in bar area not adequately secured.

Basic - Cutting board on prep table next to reach-in cooler in kitchen has cut marks and is no longer cleanable.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready-to-eat French onion soup in upright refrigerator in ware washing area. Operator placed chicken on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of soup in reach-in cooler date-marked on 04-16-2024. Container of french onion soup date-marked on 04-18-2024. Operator discarded soup. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark butter, and cooked potatoes. Operator time-marked items. Corrected On-Site

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

Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth on employee training certificates.

Basic - Working containers of food removed from original container not identified by common name. Flour stored in container on cooks line not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb stored over greens in small fridge next to microwave.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes 121f, cooked veggies 124f, items put in refrigerator. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides of ice coil housing soiled with mold-like substance.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Interior of oven in kitchen is soiled with food debris. Microwave oven in kitchen area interior soiled with food debris. Interior of bottom microwave on cook line. Interior of microwave in server area soiled with food debris. Operator cleaned microwave ovens during time of inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in server area.

High Priority - Raw animal food stored over or with unwashed produce. Raw lamb stored over salad greens. Operator moved lamb to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cans of cleaner stored over single serve glass ware in prep area. Operator removed items. 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. Beef and mushroom stew in reach in cooler on cook line not date marked. Operator stated it was made Saturday and date marked item. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line no hair restraints. Employees put hats on. Corrected On-Site