Bistro C

Observed multiple foods in prep cooler that were over 41F. Repair/Adjust refrigerator so that 41F and below is maintained at all times.

COS: Discarded all foods with elevated temperatures

Observed clam corn chowder at 122 in kettle. Maintain all hot held foods at 135F or above.

COS: Discarded

Certified Food Manager expired - Must have at least one staff pass course within 30 days

Observed artichoke and cous cous in the right prep cooler both at 46F. Adjust cooler temperatures and procedures so that all TCS foods are Stored at 41F or below at all times besides when cooking/cooling/or processing.

COS: Discarded elevated items - Cooler adjusted and verified was holding ambient temperature of 38

Certified Food Manager credential expired 1/26/25 Must pass an approved exam within 30 days

Facility is in need of deep cleaning, degreasing of floors, and cleaning behind and around equipment.

Observed meat thawing next to salad mixes in chest refrigerator and meat thawing next to lemons in whirlpool refrigerator - Store/thaw meats so that no cross contamination can occur to ready to eat foods.

COS: Reorganized refrigerators

Observed prep refrigerator dripping water onto floor - Repair refrigerator so condensation is properly draining

Observed buildup or grease on edges of prep refrigerator, on stove, and various areas throughout the kitchen - Develop cleaning schedule and work to maintain all food and non-food contact surfaces throughout the kitchen in clean condition.

Observed time/temperature control for safety (TCS) foods in residential reach-in cooler and neighboring tall reach-in cooler being cold held above 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below. Neither units are commercial NSF certified units and thus may no longer be used to store TCS foods if minimum cold holding temperature cannot be maintained. COS by moving food to a different unit.

Observed no signed employee health policy at facility. Blank copies were provided to CFSM during last routine inspection.

Observed mold build-up along the interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency at a rate that precludes mold accumulations.

Observed dish machine dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed some TCS foods in reach-in cooler not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed some TCS foods held past 7 days stored in coolers. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed various pastas prepared this morning cooling in individual plastic bags and stored in a working cooler. Bags were twisted tightly, obstructing air glow. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by unwrapping, transferring to sheet tray, and placing in freezer.