BISTRO CREOLE

Violations (9)

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed peppers in glass cooler stored in non food grade bags

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for time controlled pikliz and plantains. Per,operator food under time controlled less than four hours. Operator time marked food

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for time controlled pikliz and plantains. Per,operator food under time controlled less than four hours. Operator time marked food **Corrected On-Site**

  High Priority

• 08B-38-4RepeatCorrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed box of bananas on floor. Employee elevated **Corrected On-Site** **Repeat Violation**

  Basic

• 36-24-5

  Hole in or other damage to wall. Hole in wall

  Basic - Hole in or other damage to wall. Hole in wall observed at waiting area

  Basic

• 08B-12-5Corrected on site

  Stored food not covered.

  Basic - Stored food not covered. Observed raw pork stored in hallway not covered. Operator covered **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two door stainless cooler in kitchen at 2:30pm portioned raw fish 60F ambient cooling for 2 hours to 60F at 3:00pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator stored food in freezer next door to quick chill

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two door stainless cooler in kitchen at 2:30pm portioned raw fish 60F ambient cooling for 2 hours to 60F at 3:00pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator stored food in freezer next door to quick chill **Corrective Action Taken**

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 05-08-4Repeat

  No probe thermometer provided to measure temperature of food products. Operator does not have probe thermometer

  Intermediate - No probe thermometer provided to measure temperature of food products. Operator does not have probe thermometer **Repeat Violation**

  Intermediate

• 36-73-4Corrected on site

  Floor soiled/has accumulation of debris. Floors behind steam table soiled with food debris. Operator cleaned

  Basic - Floor soiled/has accumulation of debris. Floors behind steam table soiled with food debris. Operator cleaned **Corrected On-Site**

  Basic