CITY'S BISTRO

Basic - Equipment in poor repair. Torn gasket on reach-in cooler across from cook line

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested wiping cloth solution at 200 PPM. Employee made new solution at 50 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloth sanitizer solution was too strong. Employee did not use provided test kits to test solution.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee begin to dump Sani solution that was too strong into handwash sink. Inspected stopped employee and educated them on only using the handwash sink to wash hands. Corrective Action Taken

Basic - Equipment in poor repair. Torn gaskets on reach-in cooler in kitchen South wall.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside reach-in freezers in dry storage room.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with burnt food debris. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. started cooling at 10am 5-12 cooked chicken (46F - Cooling).

High Priority - Pesticide use not in accordance with manufacturer's directions. Yellow pesticide strip in rear prep area of kitchen out near employees. Directions to only be out when humans not in area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. started cooling at 10am 5-12 cooked chicken (46F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front counter reach in cooler 45F. Employee put milk in freezer for quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line deli reach in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on cook line oven soiled interior with burping on food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee juice open in reach in cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche prepared on 1/1 in glass cooler, operator dated Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm on cook line, staff replaced 100ppm Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has table top deep fryer in kitchen used for fries with no hood system

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Cooking oil stored on floor in dry goods storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has food debris buildup.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked hard shell eggs and continued cooking with ready to eat foods.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hard shell eggs over ready to eat food in reach in cooler on cook line. Employee moved eggs to bottom shell Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (47F - Cold Holding); sausage (47F - Cold Holding). Manager placed items in freezer. Salmon 43F, sausage 43F. 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. Potato salad made 1-11-24. No date mark. Employee date marked item Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Sanitizer mixed with soap in wash step. Manager set up three compartment sink correctly. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023 Warning - From follow-up inspection 2023-05-12: Operator stated he has not yet renewed license Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in coolers: Colby Jack 51 degrees F, provolone 51 degrees F. Employee moved portions Corrective Action Taken Warning - From follow-up inspection 2023-05-12: Colby jack 52F, moved to double reach in cooler. No provolone cheese Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-05-12: One valid employee certificate provided at time of inspection. Observed three employees in kitchen and two servers who prepare food Admin Complaint