3FIVE BISTRO & WINE BAR

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2026-04-16: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -inside drawers below grill, top drawer contained raw beef burger patties, bottom drawer contained raw tuna. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed tuna thawed inside the reduced oxygen packaging

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -beef carpaccio, beef tartare missing disclosure to consumer advisory at the bottom of the menu. -operator added asterisk to menu items. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door

Basic - Hood filter missing/gap from automatic fire suppression/exhaust system. -gap at end of hood filters

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -open box of raw burger patties stored with/above beef steak, fish, and some ready to eat deli meats inside stand up freezer. Advised to use refrigerator hierarchy inside freezers when removing raw meats from original sealed packaging

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in bar obstructed by cutting board over top Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Cove molding at floor/wall juncture missing. -area at immediate entrance to back area from dining

Basic - Floor area(s) covered with standing water. -area in front of walk in cooler near bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -case of oranges

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind stove, wall area behind grill

Basic - Single-service articles not stored inverted or protected from contamination. -food trays not inverted or protected next to prep table in back

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooke onions 75-80F after 3.5 hours, manager placed into cooler Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -salmon, tuna

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -dead battery for digital thermometer

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 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. -thawed salmon, tuna inside reduced oxygen packaging. See stop sale.

Basic - Floor soiled/has accumulation of debris. Corrected On-Site

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

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

Basic - Exterior door has a small gap at the threshold that opens to the outside.