CHEF NEIL'S BISTRO

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler door. On the front counter.

Basic - Carbon dioxide tanks not adequately secured. Behind the front counter in front of the ice machine.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of the upright refrigerator in the kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Operator removed pork from hand washing sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on single services to go cups. Operator removed hat. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at the top of the reach in front storage food area Repeat Violation

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

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 a copy by email. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the flat top reach in cooler is soiled.

Basic - Interior of oven has accumulation grease/food debris. In back kitchen.

Intermediate - Food-contact surface soiled with food debris in oven and bottom of the reach in cooler in the back kitchen.

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

Basic - Cutting board has cut marks and is no longer cleanable. Prep area on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flat top reach in cooler.

Basic - Reach-in cooler with rust that has pitted the surface. In the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes Brown gravy inside the white upright refrigerator in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both flat top and flip top reach in coolers. Repeat Violation