CITRON BISTRO

High Priority - hose at mop sink lower than flood rim of sink.

Intermediate - Handwash sink used for purposes other than handwashing. All hand washing sinks have utensil being stored in them.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operators test strips are no longer good

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to dishwasher.

Intermediate - mussel tags not marked with last date served.

Intermediate - mussels tag removed from original container prior to container being emptied. Operator needs to make photo copy of mussel tag for storage of mussels on cooks line

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chef states ecolab was out yesterday and will be back tomorrow. Operator will utilizes 3 bay sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upstairs prep table. Employee removed Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp gauge is broken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Standing water in bottom of reach-in-cooler. Small reach in cooler at front counter has standing water

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer upstairs has old food debris Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna tacos. Manager added asterisks to menu during inspection Corrected On-Site

Intermediate - No soap, paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice bin

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wild rice and potato wedges in walk in cooler Corrected On-Site

Intermediate - mussel tags not marked with last date served. Educated chef

Intermediate - mussels tag removed from original container prior to container being emptied. Mussels in cook line cooler do not have tag with product. Educated chef

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives at front counter Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on cook line cooler. Operator has ordered replacement

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on grill and hood filters above grill

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The drain in the Upstairs hand sink is slow draining.

Intermediate - Food-contact surface soiled with food debris. Blade guard on slicer upstairs

Basic - Bowl or other container with no handle used to dispense food.bowl in brown rice Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna in ROP thawing. Employee added slits to packaging Corrected On-Site

Basic - Food stored on floor. Pork chops on floor in Walk in Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter

Intermediate - - From initial inspection : 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. 1 new employee - From follow-up inspection 2024-09-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee - From follow-up inspection 2024-09-06: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs and in outdoor storage - From follow-up inspection 2024-09-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Front coffe cooler - From follow-up inspection 2024-09-06: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in cooler - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor.jug of fry oil Repeat Violation - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line cooler - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Upstairs hws falling off wall - From follow-up inspection 2023-09-08: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Pans on hand sink at dish area. Removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine. Provided. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.

Basic - Food stored on floor. Bus tub containing salmon on walk-in floor. Moved to shelf. Corrected On-Site

Basic - Grease receptacle lid open. Closed. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris or mold-like substance. Cutting boards and cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Pan and utensils in hand wash sink. Removed. Corrected On-Site

Intermediate - No soap or paper towels provided at handwash sink. Next to ice machine at back area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken stock and garlic butter time with time and no written procedures. Emailed to Chef and procedures filled out during inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Edge under cutting board. Removed and sanitized.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line. Cleaned and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in in chiller unit heavily soiled.

Basic - Storage area not maintained clean and organized. At back ice machine area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in front handwash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche made 3 days ago not marked

Basic - Floor not cleaned when the least amount of food is exposed. Walk-in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop on dirty shelf

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over rte hose dressing Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation