BRULE BISTRO

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blanched french fries 52F by the fryer , cheese 54F, chorizo 51F, ham 49F, turkey 49F in flip top reach in cooler, cheese 54F, foie gras 47F, raw salmon 45F, cooked potatoes 49F in reach in cooler across from burner at kitchen, food not prepped or portioned today , food being held less than 4 hours . Manager time marked food for flip top and removed cooler food to walk in cooler .

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blanched french fries 52F by the fryer , cheese 54F, chorizo 51F, ham 49F, turkey 49F in flip top reach in cooler, cheese 54F, foie gras 47F, raw salmon 45F, cooked potatoes 49F in reach in cooler across from burner at kitchen, food not prepped or portioned today , food being held less than 4 hours . Manager time marked food for flip top and removed cooler food to walk in cooler . **Corrective Action Taken**

  High Priority

• 09-01-4CriticalRepeat

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed salad mix with bare hand , prep shrimp taco with bare hand . Stop sale issue . Manager discarded food. Employee washed hands after discussion.

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed salad mix with bare hand , prep shrimp taco with bare hand . Stop sale issue . Manager discarded food. Employee washed hands after discussion. **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp next to ready to eat lobster meat, rice next to raw mussels contacting each other in reach in cooler . Employee separated

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp next to ready to eat lobster meat, rice next to raw mussels contacting each other in reach in cooler . Employee separated **Corrected On-Site**

  High Priority

• 01B-24-5CriticalRepeat

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...bacon aioli date marked 7/16 , Coco sauce mixed with chicken base date marked 7/25 at walk in cooler .See stop sale. Manager discarded food.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...bacon aioli date marked 7/16 , Coco sauce mixed with chicken base date marked 7/25 at walk in cooler .See stop sale. Manager discarded food. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 01B-13-4CriticalRepeat

  Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...bacon aioli date marked 7/16 , Coco sauce mixed with chicken base date marked 7/25 at walk in cooler ...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed salad mix with bare hand , prep shrimp taco with bare hand .

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...bacon aioli date marked 7/16 , Coco sauce mixed with chicken base date marked 7/25 at walk in cooler ...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed salad mix with bare hand , prep shrimp taco with bare hand . **Repeat Violation**

  High Priority

• 02C-08-5Corrected on site

  Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...slice cheese date marked 7/24 in reach in cooler at kitchen, manager stated that food was pulled from freezer without thawing date . Employee corrected it .

  Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...slice cheese date marked 7/24 in reach in cooler at kitchen, manager stated that food was pulled from freezer without thawing date . Employee corrected it . **Corrected On-Site**

  Intermediate

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime....soiled build up in can opener blade . Employee cleaned

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....soiled build up in can opener blade . Employee cleaned **Corrected On-Site**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink bass area . Employee cleaned.

  Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink bass area . Employee cleaned. **Corrected On-Site**

  Intermediate

• 51-11-4

  Carbon dioxide/helium tanks not adequately secured.between kitchen and back prep area.

  Basic - Carbon dioxide/helium tanks not adequately secured.between kitchen and back prep area.

  Basic