BRULE BISTRO

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed hard cheese with bare hands . Stop sale issue . Employee washed hands ,putting gloves after discussion. Corrective Action Taken Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...boiled eggs date marked 2/12/26, boiled eggs date marked 2/9/26 in walk in cooler . Kimchi was opened 11/4 / 25 in walk in cooler . See stop sale issue , employee discarded food. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... boiled eggs date marked 2/12/26, boiled eggs date marked 2/9/26 in walk in cooler . Kimchi was opened 11/4 / 25 in walk in cooler Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee grabbed hard cheese with bare hands Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...Cook touched nose and then handle cleaned utensils spatula, touched food . Discussed with manager , employee washed hands . Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....Cook touched bread while putting on the plate to serve customer. Stop sale issue . Manager stated that he discarded food . Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container in cheese . Manager removed paper towel . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature....raw hamburger above raw salmon in reach in cooler at kitchen . Employee properly stored . Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... shredded cheese prepped 8/24 in walk in cooler . See stop sale. Manager discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....Cook touched bread while putting on the plate to serve customer. .... shredded cheese prepped 8/24 in walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45F, shredded mozzarella cheese 59F, turkey 48F in flip top reach in cooler across from burner at kitchen. Food not prepped or portion today , food being held less than 4 hours . Employee time marked . Corrective Action Taken

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...butter 55F at kitchen being held less than four hours , employee time marked . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...employee bag , drink cup stored by coffee station . Corrected On-Site

Basic - Food stored on floor....boxes on the floor at walk in freezer . Employee properly stored . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to Hot waste heater used to fill water jug Employee removed jug. Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....caramelize onion 44-45F with covered stacked pan on another at walk in cooler , food was cooked yesterday . Stop sale issue . Manager discarded food. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee grabbed nuts for garnish to serve customer. Employee stated that she washed hands right before to grabbed . Reviewed AOP with manager.

High Priority - Non-food grade paper/paper towel used as liner for food container in cheese at several container . Manager removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp above crab cake , slice tomatoes at reach in cooler at kitchen. Manager properly stored Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....caramelize onions date marked 9/27/24 , manager stated that it was old labeled. Manager properly date marked. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse......Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....caramelize onion 44-45F with covered stacked pan on another at walk in cooler , food was cooked yesterday .

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....salasa , fried chicken at cook line at room temperature being held less than 4 hours , manager time marked. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned Corrected On-Site

Basic - Clean utensils stored between prep table at expo line . Employee removed Corrected On-Site

Basic - Food stored on floor....several ice cream , manager properly stored Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop at 69F water at salad station . Employee replace hot water at 200F Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...several kinds of nuts, fried onion, sugar, seeds at expo and cook line . Employee labeled Corrected On-Site

High Priority - Dish washer handled soiled dishes and utensils and then handled clean equipment without washing hands. Dish washer went to wash her hands. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense corn starch in dry storage area. Operator removed bowl. 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. Tuna 48°F thawed under running water today not removed from packaging after thawing. Operator discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw salmon , raw hamburger above uncovered sauce , mushroom in reach in cooler at kitchen. Chef properly stored food Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed tuna to make poke and with same gloves prepped another ready to eat food without changed gloves . Employee changed gloves ,washed hands after discussion. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Observed lobster bisque 47F at 1:50 in five gallons dipper container in walk in cooler , per chef food was cooked today morning at 9 am . Took another temperature at 2:28 it was same temperature at 47 F . Chef replace food in shallow container and removed to walk in freezer to chill fast . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by dust pan broom by the walk in cooler handwashing sink . Manager removed those things . Corrected On-Site

Basic - Food stored on floor...feta cheese . Manager properly stored. Corrected On-Site

Basic - Stored food not covered...lobster bisque, ceviche at walk in cooler... mushroom , sauce in reach in cooler . . Employee covered Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Stored food not covered. Cooked mushrooms. Walk In Cooler.

Intermediate - Equipment drain line ( AC dripping line)draining into handwash sink. On expo side. Advised operator to remove pipe from draining into hand washing sink Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitized Corrected On-Site

Basic - Stored food not covered. Observed a few trays with ice cubes stored inside reach in freezer on expo side and inside walk-in freezer not covered. Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked pork in cook line cooler. Operator reorganized Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 93°F on cookline. Operator removed discarded water and cleaned and sanitized utensils Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon, swordfish, stored in Reduced oxygen package that was packaged on site being held in walk in cooler thawed in ROP.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger stored above raw salmon in cook line drawers under flat top. Operator reorganized Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon, swordfish, stored in Reduced oxygen package that was packaged on site being held in walk in cooler thawed in ROP.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Items stored on floor in walk in freezer. Discussed with operator Corrective Action Taken