NEWCITY BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over washed spinach at upright cooler Warning

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink near triple sink storing glass bottle Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - poached eggs Warning

Basic - Water leaking from pipe and/or faucet/handle. - below triple sink Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked ground beef date marked 3/09 (47F - Cold Holding); - salsa date marked 3/8 (45F - Cold Holding) - marinara date marked 3/11 (47F - Cold Holding) Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at cookline. Chef dried hands using wiping cloth

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - vacuum sealed smoke salmon

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER: - tomato paste (52F - Cold Holding); - mozzarella (52F - Cold Holding); - chorizo (52F - Cold Holding)

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.

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

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

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For the mussels Warning - From follow-up inspection 2024-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. For the Mussels Warning - From follow-up inspection 2024-03-06: Tags are not dated Time Extended

Intermediate - - From initial inspection : 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. Emailed operator hand out Corrected On-Site Warning - From follow-up inspection 2024-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-03-06: Operator not present Time Extended

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. Emailed operator food employee reporting agreement Corrective Action Taken Warning - From follow-up inspection 2024-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator soup is held for four hours and discarded afterwards. Emailed operator time plan Corrective Action Taken Warning - From follow-up inspection 2024-03-06: Time Extended

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For the mussels Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. For the Mussels Warning

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. Emailed operator hand out Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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. Emailed operator food employee reporting agreement Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator soup is held for four hours and discarded afterwards. Emailed operator time plan Corrective Action Taken Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored on clean dish storage rack Corrected On-Site 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. 0PPM . Operator replaced the sanitizer Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator resolved the delinquent license , inspector updated IPAD and license is current Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

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

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.