HAILE VILLAGE BISTRO

High Priority - Live, small flying insects found Observed : a bee on the wall in the kitchen. The bee was eradicated and discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the first soda gun in the bar is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed : paper towel dispenser in the dish wash machine area hand wash sink. Observed a pair of tongs in the cook line hand wash sink. These were removed. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed : ice/frost buildup on the curtains in the walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign(in multiple areas) designating/reminding staff to wash their hands.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed : the mop is stored in soiled water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: Grassland whipped butter portion packs in the wait station reach-in cooler, 58°. These had been out during the morning service. These will be iced down and placed in the reach-in freezer. ALSO, slice cheese on the cook line 45°. The stack of cheese was level with the top of the pan, this was reduced and placed inside the reach-in cooler. Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cook line cutting boards have dark stains. ALSO, the can opener has dried food debris on it. ALSO, both soda guns have build up. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed in the dish wash machine hand wash sink, metal scrub pads.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of drying devices at the dish wash machine and dessert lines hand wash sinks.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice building on the walk-in freezer curtains. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a spatula in 86° water on the cook line.

Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor behind the wait station soda machine and behind the bar equipment has an accumulation of debris.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: a hose attached to the plumbing under the dish wash machine hand wash sink, no back flow. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener blade has dried food debris on it. ALSO, the bar soda gun has build up.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the dessert and dish wash machine area hand wash sink. Paper towels were added. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: some of the certificates were not original.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the external co2 tank is not secured.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: at the walk-in freezer, the internal curtain has an accumulation of frost. The top corner of the walk-in freezer door appears to not make jamb contact when closing.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging from equipment handles. These were all moved to a surface. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the dish wash machine and surrounding area is soiled.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher by the swinging door is in the red zone.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in the dessert area. Items were plastic wrapped after that. ALSO, 2 flys at the bar, floor drain.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over in the white upright reach-in freezer. All items were not commercially sealed. The park was moved below. ALSO, Observed raw pork over in the walk-in freezer. All items were not commercially sealed. The park was moved below. Corrected On-Site

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. Observed: eggs on the dessert prep table, no time mark. A time mark for 2.5 more hours was produced. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits at 128F hot holding. These were placed on the flattop until reaching 165F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed: sanitizer stored by the alcohol,(at the bar). This was moved below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of debris on both soda gun nozzles. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed: a spoon in the cook line hand wash sink. It was removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface temperature taking device. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the ice machine closet, no paper towels or soap.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk and backup co2 outside are not secure. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed: a floor tile missing a corner on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: an accumulation of debris on top of the dish wash machine.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishmachine at 136F

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and hot holding temperatures in the steam Bain: mash potato (128F - Hot Holding); Grits (126F - Hot Holding). Manager advise that both items had been in the steam Bain for more than four hours. Manager discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items and hot holding temperatures in the steam Bain: mash potato (128F - Hot Holding); Grits (126F - Hot Holding). Manager advise that both items had been in the steam Bain for more than four hours. Manager discarded.

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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the inside of the food contact surface of the nozzles on the soda dispensing gun at server station at bar.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food flour

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured outside next to keg cooler.

Basic - Current Hotel and Restaurant license not displayed. Observed licensed displayed with date of 6/1/2022. Manager printed current copy of license. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed coffee cup stored on prep table in kitchen. Manager removed cup. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with beard and no beard guard on cook line.

Basic - Equipment in poor repair. Observed reach in cooler in back of kitchen with torn gaskets.

Basic - Food stored on floor. Observed box of bread on floor in walk-in-freezer. Manager place box of bread on shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of two reach in cooler on the cook line.

Basic - Toilet/urinal not flushing/functioning properly. Observed urinal covered and out of service in men's room.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the Walk-in Cooler raw meat stored over raw fish

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shepard pie meat in Walk-in Cooler at 50F, Chef advised that it had been out for one hour and that it had been made the day before. Observed raw shelled eggs near the grill and on a desk at 80F and 70F, respectively that had been out for an hour per the chef. Chef placed eggs in Reach in Cooler. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed commercial can opener blade soiled with food debris in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth and ladles in hand wash sink in kitchen and pail in hand wash sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Shepard pie meat prepared the day before in the Walk-in Cooler not date marked or labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance at the bar

Basic - Current Hotel and Restaurant license not displayed. Observed license unavailable at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers on the clean ware rack that were not properly air dried - wet nesting.

Basic - Food stored on floor. Observed container of flour on floor in kitchen Repeat Violation

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

Basic - No copy of latest inspection report available. Observed last inspection unavailable at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at the server area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above ready to eat food items (grits) in Walk-in Cooler. Chef placed unwashed produce on bottom shelf.

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

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (chicken breading) removed from original container with no identification of food product stored in container. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (48°F - Cold Holding); Chicken tenders (48°F); cut tomatoes (49°F - Cold Holding); items in reach in cooler on cook line closest to entrance. All Items placed into unit at open/ after 7:30. Employee discover units was not plugged in. liquid eggs (61°F - Cold Holding); item on counter at end of cook line. Item held on ice, above fill line. Employee placed item into smaller pans and added ice. provolone cheese (57°F - Cold Holding); Swiss cheese (56°F - Cold Holding). Items in pan placed on top of other pans in second reach in cooler on cook line. Per employee, items placed in area during rush. Item moved to interior of cooler to reduce temperature Victorian Sponge cake (51°F - Cold Holding); red velvet w/dairy topping (47°F - Cold Holding); coconut cake w/ dairy topping (48°F - Cold Holding); carrot cake w/dairy topping (46°F - Cold Holding) items in glass case near front door. Items inside unit overnight . All items have time/temperature controlled ingredients in topping Repeat Violation Admin Complaint - From follow-up inspection 2021-08-12: Sliced cheddar cheese 61° Sliced Swiss cheese 58° Items in same location. In a pan placed on top of other product inside reach in cooler. Items voluntarily discarded during inspection. Pans were adjusted my manager for new cheese to be below fill line Other items not in use or at 41° or below. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has buildup of debris. - From follow-up inspection 2021-08-12: Debris remains Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in expo area. Missing at hand washing sink in dish area Repeat Violation - From follow-up inspection 2021-08-12: No change Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Missing at hand washing sink in server area. - From follow-up inspection 2021-08-12: No change Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Extra catering utensils, pans, and serving containers on shelf above/behind upstairs toilet. Items are also stored on racks along stairways leading to toilet area. Repeat Violation - From follow-up inspection 2021-08-12: No change. Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. Sealed case of toppings, sealed case of coffee stored on shelving of stairway behind door labeled mechanical room. Stairway leads to an toilet and hand washing sink that is not separated by any barrier. - From follow-up inspection 2021-08-12: No change Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Debris around dumpster in back area. - From follow-up inspection 2021-08-12: Some debris outside of unit Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Buildup of grease and debris inside of oven on cook line. Repeat Violation - From follow-up inspection 2021-08-12: Some debris remains Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of debris on shelf under microwave oven on cook line. Buildup of debris on wood legs of mixer next to dish area. - From follow-up inspection 2021-08-12: Some debris remains Time Extended