Observation discussed and corrected with manager. The Bistro Kitchen is in very good sanitary condition.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the bistro kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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01/20/2016 | Routine | |
Observations discussed and corrected with managers. New Permit Issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils ( tongs) improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: The container lid is missing the chocolate ice cream.
Correction: Frozen foods may be subject to contamination by the interior freezer lid by condensation, food debris or dust that has entered the during food operations.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the condiment storage unit was not properly located in the front of the unit.
Correction: Relocate the temperature measuring device to the warmest part (front) of the refrigeration unit to properly represent the ambient air temperature.
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10/28/2015 | Routine | |
Observations discussed for correction.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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07/28/2015 | Routine | |
Observations discussed for correction.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior chute was in contact with non-potentially hazardous food items that were observed soiled with accumulations of mold.
Correction: Clean the surface of interior chute at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The caulking around the dish machine is moldy and noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/06/2015 | Routine | |
All violations were discussed and corrected during inspection. Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Need to label oil bottle.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine has accumulations of grime and debris. Mold in corners of ice machine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/23/2015 | Routine | |
No violations noted during the inspection.
No violation noted during this evaluation. | 10/07/2014 | Routine | |
Observations discussed and corrected.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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06/12/2014 | Routine | |
No violations noted during the inspection.
No violation noted during this evaluation. | 02/25/2014 | Routine | |
Restaurant in very good sanitary condition!
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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11/19/2013 | Routine | |
The permitwas renewed during the inspection.
No violation noted during this evaluation. | 08/27/2013 | Routine | |
Observations discussed and corrected.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/15/2013 | Routine | |
| No violation noted during this evaluation. | 02/07/2013 | Routine | |
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