MINA BISTRO

Violations (8)

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen Food worker.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen Food worker.

  High Priority

• 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

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen Can opener with Heavy soil.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen Can opener with Heavy soil.

  Intermediate

• 11-26-1

  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.

  Intermediate

• 05-13-5

  Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook ground beef prepared onsite held for more than 24 hours.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook ground beef prepared onsite held for more than 24 hours.

  Intermediate