BULLA GASTROBAR

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over washed tomatoes inside walk in cooler. **Repeat Violation**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken stock (118F - Hot Holding); rice (120F - Hot Holding) at portable steam table at cook line, as per operator products have been there for less than 3 hours.

High Priority

Warewashing sanitizing solution exceeding the maximum concentration allowed.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400+ppm). Operator added water for final concentration Triple Sink (Quaternary 200ppm). **Corrected On-Site**

High Priority

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400+ppm) at cook line. Operator remade bucket for final concentration Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**

High Priority

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. Observed ice buckets stored not inverted at ice machine.

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled in kitchen prep area.

Basic

Floor area(s) covered with standing water. In dish area.

Basic - Floor area(s) covered with standing water. In dish area. **Repeat Violation**

Basic

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Operator properly placed tongs. **Corrected On-Site**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 89F at cook line. **Repeat Violation**

Basic