Bistro 1188 & Purple Sage Catering

Observed chilis stored in reach in freezer without cover or wrapping. Rule: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: PIC covered item.

Observed food/debris build up in veggie sink, dried on batter on waffle maker in clean storage, and food debris on hand held grater. Rule: Food contact surfaces shall be clean to sight and touch. Clean these food contact surfaces prior to further use.

Observed condenser unit in walk in cooler is flicking water onto adjacent shelves for about 2-3'. Rule: Food shall be stored in a clean, dry location protected from splash, dust or other contamination. COS: PIC moved food out of range of splashing. Maintain arrangement until repaired.

Observed during the course of this inspection that the facility had a container of blue cheese dressing labeled to be prepped or discarded on 11/10 still inside of the prep top cooler on 11/20. COS: Container was discarded. CA: Glynn EH instructs management to ensure that all TCS foods are properly discarded once they reach their 7 day discard date.

Observed during the course of this inspection that the facility had multiple soiled wiping cloths in food prep areas that were not being stored inside of chemical sanitizer. CA: Glynn EH instructs management to ensure that once soiled all wiping cloths are properly stored inside of appropriate strength sanitizer.

Observed a container with butter and a container with bacon fat being stored at 67 F and 90 F respectively without any type of time/temperature control in the main kitchen at the time of this inspection. COS: Items discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) to avoid contamination. If time without temperature control is used as the public health control written procedures shall be prepared and made available to the regulatory authority upon request.

Observed that mechanical dishwasher was not producing chlorine sanitizer solution at the time of this inspection. COS: Manager fixed dishwasher and is now producing chlorine sanitizer solution within the allowed 50 ppm to 100 ppm. CA: Mechanical dishwasher must produce a sanitizer solution within the allowed concentration range (Chlorine 50 ppm to 100 ppm) to properly wash/sanitize items.

Observed microwave had grease splatters on the top inside area at the time of this inspection. COS: Cleaned. CA: Food contact surfaces shall be clean to sight and touch.

Observed two pitchers with sweet tea left uncovered in front service area, also a container with jalapeno peppers was being stored uncovered in prep area of main kitchen. COS: Manager covered items. CA: Food shall be stored covered to avoid vertical contamination.

Observed both sanitizer buckets in the facility where displaying a Quat. sanitizer concentration bellow the allowed 100 ppm - 200 ppm at the time of this inspection. COS: Manager refreshed and tested the new concentration of sanitizer buckets. CA: Quat. sanitizer solution shall be kept between the allowed concentration range of 200 ppm - 400 ppm.

Observed sanitizer dispenser was producing a sanitizer solution with a variable concentration of sanitizer given that waterflow through the dispenser is controlled by manual sink handles in the main kitchen at the time of this inspection. CA: Sanitizer dispenser shall produce a sanitizer solution with a consistent concentration between the allowed 200 ppm - 400 ppm.

Observed a stack of soiled pans being stored directly on the floor by the ware washing area at the time of this inspection. COS: Manager picked up pans and sent to wash. CA: Utensils soiled or otherwise shall not be stored directly on the floor to avoid contamination.

Observed soiled pans being stored in clean rack in ware washing area at the time of this inspection. COS: Manager removed pans and sent to be cleaned. CA: Soiled and clean equipment shall be stored separately to avoid contamination of clean equipment.

Observed hood system filters had a large grease buildup at the time of this inspection. CA: All physical facilities shall be cleaned regularly to avoid contamination.

Observed mechanical dishwasher chemical sanitizer concentration too low at the time of this inspection. CA: Facility has contacted repair services.

Observed half of the dumpster lid missing at the time of this inspection. CA: Facility stated they would contact disposal company to repair/replace dumpster.

Observed mechanical dishwasher chemical sanitizer concentration too low at the time of this inspection. COS: Facility replaced chemical sanitizer. CA: Ensure chemical sanitizer concentrations are high enough for proper sanitation.

Observed half of the dumpster lid missing at the time of this inspection. CA: Facility stated they would contact disposal company to repair/replace dumpster.

Observed cooked beef dated 5/21 and homemade pickles (no variance) dated 5/20 in walk in cooler. COS: Owner discarded out of date TCS items. CA: Owner will ensure that prepped TCS items are dated and discarded or served by the seventh day.

Observed build up of crumbs in the utensil drawers. CA: Owner will clean out the drawers at the end of today's service and increase cleaning frequency to prevent build up.