BISTRO BIJOUX

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in ware wash location 74F.

Basic - Food stored on floor. Case of bread stored on floor in walk in freezer. Employee placed bread on shelf. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use on cutting board at make bar. Cloth was removed from cutting board. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Mashed potatoes stored on shelf in walk in cooler not covered. Employee placed a lid over potatoes. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Egg plant dip and goat cheese balls stored in walk in cooler and mashed potato balls stored in walk in freezer not covered. Employee placed parchment paper over food items. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided chlorine test strips to establishment. Corrected On-Site

Basic - Food stored on floor. Shrimp and lamb stored on floor in walk in freezer. Chef has employee moving moved to shelf. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Prepared salads and mashed potatoes stored in walk in cooler not covered, chef covered food with parchment paper. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- cooked beef filet , cooked lamb chop (5:00-9:00). (Garlic, oil and balsamic 5:00-9:00).

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line rusty. Ceiling tiles dusty.

Basic - Cloth used as a food-contact surface. Cloth stored on herbs in walk in cooler. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- shrimp 81F (6:00-6:30). Chef removed shrimp from sink and placed in walk in cooler.

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

Basic - In-use wet wiping cloth/towel used under cutting board near 3 compartment sink. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door on interior has exposed insulation near bottom of door.

Basic - Stored food not covered. Ice cream stored in walk in freezer on shelf not covered. Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- shrimp 81F (6:00-6:30). Chef removed shrimp from sink and placed in walk in cooler.

Basic - Cloth used as a food-contact surface. Cloth stored over romaine in walk in cooler. Repeat Violation

Basic - Food stored on floor. Case of pork ribs stored on floor in walk in freezer. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board on cook line.

Basic - Stored food not covered. Broccoli cheddar bisque and mashed potatoes stored in walk in cooler un covered. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Trash can stored in front of sink. Chef removed trash can from sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair in ware washing area. Ceiling tile over dish machine and next to ceiling vent is sagging leaving an open gap.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near cook line stained. Vents have small amount of build up.

Basic - Food stored on floor. Case of veal bones stored on floor of walk in cooler. Chef placed veal bones on shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between two pans at breading station. Chef removed knife and sent to ware washing area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at breading station. Chef removed cloth from under cutting board. Corrected On-Site

Basic - Soiled dry wiping cloth in use in multiple areas thru out cook line and prep kitchen. Chef had employees remove cloths and store in sanitizer solution. Corrected On-Site

Basic - Stored food not covered. Box of ham hocks stored in walk in freezer left open and uncovered. Chef covered ham hocks with original bag. Corrected On-Site

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment epithet health reporting requirements. Corrective Action Taken

Basic - Ceiling tile missing over ware washing area. Repeat Violation

Basic - Cloth used as a food-contact surface under sauce bottles at make bar on cook line.

Basic - Cove molding at floor/wall juncture broken/missing. Baseboard tiles missing at walk in cooler door area.

Basic - Door handle to reach in cooler in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled. Repeat Violation

Basic - Open dumpster side door open.

Basic - Ceiling tile missing in ware washing area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food contact surface next to boxes of coffee in wait station. Repeat Violation

Basic - Floor tiles missing and/or in disrepair near walk in cooler.

Basic - Floors not maintained smooth and durable. Floor at entry to walk in cooler in disrepair.

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. Bar dish machine at 0 ppm chlorine. Establishment to use kitchen dish machine until fixed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Panty make table: eggs 54F, cooked peppers 50F, manager states cooler was open for cleaning recently. Items moved to walk-in for rapid cooling. Retemped eggs at 49F, and cooked peppers at 47F, Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker required at top of splitter and water hose side of splitter, In dry storage shed by ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in sauté station on shelf over make table. Drink also in open container. Employee transferred drink to cup with lid and relocated. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door to back dining room, and gap in between double front doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar soiled, bartender cleaned at time of inspection. Corrected On-Site