Health Report #103301

Establishment Name: Quarter Bistro
Report Date: 04/18/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Using a Handwashing Sink Handwashing sink(s) N/A Used for culinary purposes Observed a server employee dump and rinse out the coffee filter basket at the nearby hand washing sink. Hand washing sinks may not be used for activities other than hand washing. This issue was discussed with the employee. Please make sure all staff are aware of this requirement
Critical Potentially Hazardous Food (Ti Cold food item(s) N/A Stored above 41 degrees F Observed potentially hazardous foods stored in the bottom and top of the one door victory cook line sautee cooler to be at 44 to 55f, respectively. Corrected by discarding these foods
Critical Cooling Cooked food(s) cooled N/A From 70 degrees f to 41 degrees F for more than 4 hours Observed a tureen of chickpea and vegetable soup (3/4°Full) from the hot holding well the previous night that didn't fully cool within six hours. The walk in cooler was maintaining foods at 36 to 37f and this soup was still 42f this morning at +/-9:30 am. Corrected by discarding this soup
Critical Consumption of Animal Foods th Menu advisories for raw or undercooked food(s)/ingredient(s) N/A Not provided Observed a missing consumer advisory asterisk for the tuna option of the nicoise salad (lunch and dinner). Also, the children's menu still has a consumer advisory for the q burger. The 2009°Fda food code no longer allows any raw animal foods to be under-cooked on a children's menu. Remove the asterisk for the burger option and the foot note at the bottom of the menu
Critical Ready-to-Eat, Potentially Haza In house prepared ready-to-eat potentially hazardous food(s) N/A Without date of consumption marking Observed a whole speed rack of prepared phfs (chicken pieces, rice, pastichio, sausage, etc. ) in the middle walk in cooler to be lacking date marks. Corrected by providing date marks based upon when they were prepared,
Critical Ready-to-Eat, Potentially Haza Ready to eat, potentially hazardous food(s) N/A Beyond consume by date Observed twelve containers of food in the walk in cooler and two in the sliding door server cooler to be expired. The following rte, phfs were at the end of their seven day shelf as of: cooked lentils (4-6), unknown cream based sauce (4-13), red beans (4-16), stroganoff (3-27), portofino sauce (4-4), provencal sauce (4-16), bienvielle (4-10), gaspacho soup (4-14), spinach-artichoke dip (4-6), muffaletta mix (3-28), red beans (4-16), onion soup (4-13), creole sauce (4-16), ranch dressing (4-13). These items were discarded. Staff must be inspecting and purging foods on a daily basis as they expire
Normal Cleaning, Frequency and Restri Physical facilities/structures floors N/A Not clean A number of out of the way areas were observed to be unclean with debris build-up in the kitchen, bar, and storage room areas. Ensure regular deep cleaning of these difficult to reach areas to remove debris that will provide a food/water source for pests. Also, a towel is in the bottom of the dirty floor sink located in the base cabinet of the dining room server beverage station. Please remove this towel and clean the drain basin.
Normal Repairing Physical facilities Floor(s) N/A In poor repair Many areas of the kitchen tile and grout are damaged. This has resulted in moisture and debris accumulation that can attract pests. Ensure these damaged areas are properly repaired
Normal System Maintained in Good Repa Plumbing system water line(s) N/A Not maintained 1) observed water weeping out of a back-flow preventer on a water line that is serving the bar area espresso machine. Provide an exact replacement device to eliminate the moisture issue. 2) the cover is missing from the back-flow preventer on the mop sink faucet. Provide both replacement internal back-flow preventer parts and a new cap
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) N/A Stored/stacked wet N/A
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) N/A Stored/stacked wet N/A
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair The victory one door sautee cooler was not operating properly to keep foods at 41f and below. Have this unit serviced to maintain foods at proper temperature