GO BISTRO

Violations (8)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hold shelf above stovetop, shoyu ramen base (88F - Hot Holding); tamiyaki soup base (89F - Hot Holding). Per employee both prepared at 12:00pm opening. Employee moved both back to stovetop to reheat for proper hot holding.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hold shelf above stovetop, shoyu ramen base (88F - Hot Holding); tamiyaki soup base (89F - Hot Holding). Per employee both prepared at 12:00pm opening. Employee moved both back to stovetop to reheat for proper hot holding. **Corrective Action Taken**

  High Priority

• 14-86-1Critical

  Non-food grade paper/paper towel used as liner for food container. Chopped scallions and other food items in kitchen fliptop and reach in coolers in direct contact with standard brown paper towels. Employee began to remove papers and replace with wax paper.

  High Priority - Non-food grade paper/paper towel used as liner for food container. Chopped scallions and other food items in kitchen fliptop and reach in coolers in direct contact with standard brown paper towels. Employee began to remove papers and replace with wax paper. **Corrective Action Taken**

  High Priority

• 08A-04-5CriticalRepeatCorrected on site

  Raw animal food stored over or with unwashed produce. In True 2 door reach in cooler, containers or raw pork and raw beef wrapped scallions above box of scallions. Employee removed scallions to separate cooler.

  High Priority - Raw animal food stored over or with unwashed produce. In True 2 door reach in cooler, containers or raw pork and raw beef wrapped scallions above box of scallions. Employee removed scallions to separate cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours.

  High Priority

• 06-09-1

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi fliptop lower cooler, diced raw tuna fully thawed still in vacuum packaging. Per employee thawed more than 4 hours. See stop sale.

  Basic

• 32-12-6Repeat

  Covered waste receptacle not provided in women's bathroom. No fully covered receptacles in unisex bathrooms.

  Basic - Covered waste receptacle not provided in women's bathroom. No fully covered receptacles in unisex bathrooms. **Repeat Violation**

  Basic

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas.

  Basic

• 12B-12-5Corrected on site

  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas.

  Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cups on prep table by sauces and on shelf above sushi fliptop cooler. Employee removed cups from prep areas. **Corrected On-Site**

  Basic