GENUINE BISTRO & LOUNGE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline unit. cut lettuce (47F - Cold Holding); chopped boiled eggs (47F - Cold Holding); beans (47F - Cold Holding).operator placed ice . Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun dispenser soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ranch dressing made in house date marked 3-31, operated updated 4-3. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee bar and kitchen handwash sinks. Kitchen sink corrected on site.

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

Basic - Equipment in poor repair. Kitchen reach in freezer gasket torn.

Basic - Food stored on floor. Frying oil stored on storage area floor, Repeat Violation

Basic - Standing water in bottom of cookline makeline unit,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline unit in front cookline cheese (52°F - Cold Holding); butter (45°F - Cold Holding) 2 hours. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves soiled with food debris

Basic - Current Hotel and Restaurant license not displayed. License is not on site,

Basic - Food stored on floor. Boxed container of frying oil stored on the floor. Corrected On-Site

Basic - Hole in or other damage to wall by walk in cooler.