TULUA BISTRO

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 12 flying insects. Observed 3 flying insects in bar area. Observed 3 flying insects in kitchen. Observed 4 flying insects in women's restroom Observed 2 flying insects in men's room. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6a¿¿1-2024.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg stored with raw shell eggs. See stop sale. Manager discarded cracked shell egg.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at the end of cook line Raw chicken (47F - Cold Holding); Crab cakes (47F - Cold Holding); liquid eggs (51F - Cold Holding); Deli ham (50F - Cold Holding); raw shrimp (44F - Cold Holding). Cooler has an ambient temperature of 43F. Manager placed ice under foods. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine behind splash guard soiled by ice chute of unit. Manager started to pull splash guard off to clean behind. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee hand sink signs missing at bar hand sink and cook line employee hand sink. Inspector will provide copy of Hand washing signs. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to allow proper drying. Manager removed and stored mop properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw shrimp stored over case of biscuits in stand alone reach in freezer. Warning

High Priority - Sewage/wastewater backing up through floor drains. Wastewater backing up through floor drain located in between the ice machine and handwash sink at the end of the line cook line. Wastewater starts to back up once handwash sink on cook line is being use and water is running. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. American cheese (48F); Swiss cheese (48F); cooked potatoes (47F); raw chicken (48F) stored in small flip top cooler near walk in cooler on cook line. Cooler has an ambient temperature of 48F. Manager stated food has being in cooler for a few days now. Manager discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (44F); cut tomatoes (46F); cooked sausage (44F); liquid eggs (44F); pancake batter (44F); raw shell eggs ambient temperature (45F); Swiss cheese (47F); American cheese (46F) stored in walk in cooler. Walk in cooler has an ambient temperature of 45F. Operator stated food was delivered this morning and that cooler door was left opened for a while and was closed 15 minutes ago. American cheese (48F); Swiss cheese (48F); cooked potatoes (47F); raw chicken (48F) stored in small flip top cooler near walk in cooler on cook line. Cooler has an ambient temperature of 48F. Manager stated food has being in cooler for a few days now. Manager discarded food. See stop sale. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on hose bibb located on cook line near the ice machine

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips were wet and unusable Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in coo.er gasket and interior of door soiled

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout establishment Warning

Basic - Working containers of food removed from original container not identified by common name. Containers containing flour not labeled in front prep counter near expo window.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon (cold smoked), and lox advertised under establishment online menu. Items are not been identified as raw, and online menu is govern by establishment. Reviewed policy with manager. Warning - From follow-up inspection 2022-04-05: Smoke salmon, lox, and house made hollandaise sauce (made with eggs) not identified as raw under establishment online menu. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not provided Warning - From follow-up inspection 2022-04-05: Test strips not available. Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment online menu offers cold smoked salmon, undercooked eggs and steaks and online menu is missing the consumer advisory. Online menu governs by establishment Admin Complaint - From follow-up inspection 2022-04-05: Online menu still missing consumer advisory Admin Complaint

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing throughout kitchen Warning - From follow-up inspection 2022-04-05: Cove molding still missing. Time Extended

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Operator uses wood serving boards for the Charcuterie/Breakfast Boards. Board borders are made from wood and they are not smooth and easily cleanable. Reviewed policy with manager. Side of boards must be smooth and easily cleanable Warning - From follow-up inspection 2022-04-05: Operator still uses wood serving boards for the Charcuterie/Breakfast Boards. Board borders are made from wood and they are not smooth and easily cleanable. Reviewed policy with manager. Side of boards must be smooth and easily cleanable Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing room temperature water (89F) on cook line. Manager replaced water with hot water (140F) Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-04-05: Utensils stored in warm standing water (115F) on cook line. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handling raw shrimp, changed her gloves and then handled cleaned utensils without washing her hands. After reviewing with cook she washed her hands and replaced utensils. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cold smoked salmon stored over house made sauces in expo cooler. 2. Raw shrimp stored over dice ham in main flip top cooler on cook line. Manager properly stored food from both coolers. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made pico (made from fresh tomatoes) prepared on 3/19 in walk in cooler. Food not consumed within 7 days after preparation. Cook discarded pico. Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 broken shell eggs stored with other eggs in main flip top cooler on cook line. Cook discarded broken shell eggs. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw liquid eggs (49F) (made from raw shell eggs) stored at room temperature on cook line. Manager stated eggs were removed from the cooler approximately 2 hours ago. Manager placed eggs inside side prep cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. smoked salmon (46F) in expo station cooler. Employee stated salmon was restocked from walk in cooler sometime yesterday. Cooler has an ambient temperature of 38F. Employee placed a bag of ice over salmon. 2. sliced cheddar cheese (52F) in main flip top cooler on cook line. Cheese stacked to high. Manager stated cheese was restocked from walk in cooler within the last 24 hours. Manager placed a bag of ice over cheese. Suggested to manager to use a deeper pan or stack the cheese only up to the fill line. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon (cold smoked), and lox advertised under establishment online menu. Items are not been identified as raw, and online menu is govern by establishment. Reviewed policy with manager. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not provided Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment online menu offers cold smoked salmon, undercooked eggs and steaks and online menu is missing the consumer advisory. Online menu governs by establishment Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning solution not labeled in bar area. Employee labeled bottle. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing throughout kitchen Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep counters throughout kitchen. Reviewed policy with manager. Warning

Basic - Food-contact surface not smooth and easily cleanable. Operator uses wood serving boards for the Charcuterie/Breakfast Boards. Board borders are made from wood and they are not smooth and easily cleanable. Reviewed policy with manager. Side of boards must be smooth and easily cleanable Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing room temperature water (89F) on cook line. Manager replaced water with hot water (140F) Corrected On-Site Repeat Violation Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of a soda box in expo station. Reviewed policy with manager Warning

Basic - Water draining onto floor surface. Water draining onto floor under the ice machine. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine ran multiple times, 0ppm. Manager fixed dishmachine during inspection. Dm 100ppm Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook began working with food without washing his hands. Reviewed proper handwash procedures with cook. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handling raw steak and then handling cooked beans and prepped onions without washing hands. Reviewed proper handwash procedures with cook. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live small flying insects in bar area. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey date marked 7/13 and Corn beef date marked 6/30 in walk in cooler. Chef stated date on food is date when food was prepared. Food not consumed within 7 days after opening/preparation. See Stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey date marked 7/13 and Corn beef date marked 6/30 in walk in cooler. Chef stated date on food is date when food was prepared. Food not consumed within 7 days after opening/preparation Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (58°F) stored in left side flip top cooler. Cooler has an ambient temperature of 58°F. Chef stated eggs were recently placed in cooler from walk in cooler. Chef placed eggs in walk in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. roast beef (47°F); sliced turkey (49°F); sausage links (52°F); sausage patties (58°F); cooked potatoes (45°F) raw chicken (44-45°F); pancake batter (45°F) in right side flip top cooler on cook line. Cooler has an ambient temperature of 45.9°F. Chef stated food was recently placed in cooler from walk in cooler. Chef placed ice bags over food. 3. cooked beans (63°F); shredded cheddar (57°F); smoked salmon (55°F); raw steak (52°F) in left side flip top cooler on cook line. Cooler has an ambient temperature of 58°F. Chef stated food was rice placed in cooler from walk in cooler. Chef placed food in walk in cooler. Corrective Action Taken Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Chef with no hair restraint while cooking food on cook line Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles in disrepair near walk in cooler on cook line. Warning

Basic - Food stored on floor. Cooking oil stored on floor next to stand alone reach in freezer on cook line. Reviewed proper food storage with chef. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water temping 98°F on cook line. Reviewed with cook proper way of handling utensils. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong objectionable odor in bathroom area and near three compartment sink in kitchen. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket 0ppm. Warning