Health Report #110758

Establishment Name: Bistro Bar & Grill
Report Date: 04/05/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Separation, Packaging, & Segre N/A N/A N/A A raw steak was just set on a rack in the line reach in cooler right next to cheese creating a cross contamination risk. Keep foods in covered containers and raw foods on bottom shelf. Corrected by discarding the steak, sanitizing the rack.
Critical Clean Sight/Touch-No Accum/Enc N/A N/A N/A The following food contact items were observed dirty: the can opener blade, the meat slicer, the mixers, a produce peeler, and the bowls under the hot well on the line. You must be properly washing, rinsing and sanitizing food contact surfaces after uses. Corrected by doing such while i was present.
Critical Ready-to-Eat Food, Date Markin N/A N/A N/A Date marking is not in compliance. The following items were not date marked: 3 opened creams at the bar, opened whipped cream at the bar, deli meats on the line in the reach in cooler, cole slaw, staff must be held accountable to properly date mark. I will be back in 2 weeks to verify date marking system is in compliance. Product was discarded.
Critical Cleaning Procedure N/A N/A N/A There was no hot water available to the store when i arrived. The pilot light was out on the hot water tank. Spoke with the chef, herb, and he said they have had this issue for about a week now. You must have the hot water tank repaired by a licensed technician and have the tech submit a written report detailing the problem and what has been done to repair the problem. This must be faxed over by this friday, april 8, 2011. Pilot has been ignited and hot water is up to 158*f coming out of faucets now. Ok to operate, after a brief shutdown. The bar handsink does not have soap or paper towels stocked at it, making safe handwashing impossible. You must always have handsink stocked. I will be back to verify this.
Critical Working containers, Common Nam N/A N/A N/A Repeat violation 2 times. Complete and fax in the risk control plan within 10 days. I found 3 unlabelled chemical spray bottles. Pic's must assure staff are labelling with common name of product. I will be back in 2 weeks to verify you are in compliance with this.
Normal Drying mops N/A N/A N/A Mop was left in dirty mop water overnight. Staff need to empty mop water, rinse out buckets and mop heads and hang up mops after uses to faciltate rapid drying.
Normal Hand Cleanser, Availabilty N/A N/A N/A Put up a soap and paper towel dispenser in the male restroom.
Normal Miscellaneous Sources N/A N/A N/A You must be covering all foods in sealed containers. Obtain food grade storage containers with lids and begin to use them. I will be back in 2 weeks to verify this is being done.
Normal Miscellaneous Sources N/A N/A N/A Move the soap dispenser so it's not over the exposed tortilla chips on the line.
Normal Unnecessary Items and Litter N/A N/A N/A You have lots of "clutter" stored on the floor and in the back hallways and unused equipment. You must be getting rid of all the stuff that is not a part of your current business. All stuff needs to be up and off the floors and thoroughly organize things. I will be back in 2 weeks to verify this has been done.
Normal Good Repair and Proper Adjustm N/A N/A N/A Repair the leak inside the front reach in cooler, the pepsi cooler on the expo line, and in the walk in freezer.
Normal Good Repair and Proper Adjustm N/A N/A N/A Replace the damaged microwave oven on the line. Plastic is melting inside the unit.
Normal Good Repair and Calibration N/A N/A N/A Observed several chipped spatulas. Discard damaged utensils. Corrected.
Normal Cleaning, Frequency/Restrictio N/A N/A N/A This store is not being kept cleaned and organized on a daily basis. The following areas were observed dirty: the main line coolers are dirty on the outside, inside and on the cold well, the storage shelves are all dirty, the cooking equipment on the line is very dirty, the floors are dirty under all the equipment and shelves and in the walk in cooler/freezer, the exhaust hoods, upright freezer, dirty cloth towels were left all over, the utensil storage bins are dirty, floors in hard to reach areas at the bar. You need to develop and enforce a daily cleaning schedule of your store. I will be back to verify this is being done daily.