B BISTRO & BAKERY

Violations (12)

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed greens at 48 f in make line, tomatoes at 51 f and cheese at 49 f kitchen cook placed the items off temperature inside reach in cooler. **Corrective Action Taken**

  High Priority

• 10-05-5Critical

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  Basic

• 21-38-4

  Wiping cloth sanitizing solution stored on the floor.

  Basic - Wiping cloth sanitizing solution stored on the floor.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 05-07-4

  Food thermometer(s) not calibrated according to manufacturer's specifications.

  Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

  Intermediate

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**

  Intermediate

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic

• 05-10-4

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures.

  Intermediate

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed boxes of potatoes on kitchen floor.

  Basic

• 22-16-4

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

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen reach in cooler soil inside.

  Basic