ENIGMA BISTRO & WINE BAR

Violations (8)

• 22-12-5CriticalCorrected on site

  Metal stem-type thermometer soiled..operator cleaned.

  High Priority - Metal stem-type thermometer soiled..operator cleaned. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food...raw coconut shrimp above soup in reach in cooler . Operator properly stored.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw coconut shrimp above soup in reach in cooler . Operator properly stored. **Corrected On-Site** **Repeat Violation**

  High Priority

• 22-42-4Critical

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....chlorine 00ppm.. operator added chlorine to make 100 ppm.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....chlorine 00ppm.. operator added chlorine to make 100 ppm.

  High Priority

• 22-57-6Critical

  Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...operator used non commercial dishmachine. Operator discontinued dishmachine.

  High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...operator used non commercial dishmachine. Operator discontinued dishmachine. **Corrective Action Taken**

  High Priority

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...tomato sauce , tomato soup, pasto , soup , rice in reach in cooler. Food was cooked 2 &3 days ago . Operator date marked

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...tomato sauce , tomato soup, pasto , soup , rice in reach in cooler. Food was cooked 2 &3 days ago . Operator date marked **Corrected On-Site**

  Intermediate

• 22-16-4Repeat

  Reach-in cooler interior/shelves have accumulation of soil residues at kitchen

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues at kitchen **Repeat Violation**

  Basic

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime...slicer blade , ricotta cheese container. Employee cleaned

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...slicer blade , ricotta cheese container. Employee cleaned **Corrected On-Site**

  Intermediate

• 23-01-4Corrected on site

  Clicer exterior soiled. Operator cleaned

  Basic - Clicer exterior soiled. Operator cleaned **Corrected On-Site**

  Basic