Bistronomic

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted rusty and dirty shelves inside walk in cooler at the kitchen prep area. Instructed to clean, repaint with non toxic food grade paint and/or replace.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed plastic cup used as a scoop in bulk dry food storage container (flour) in the rear prep area. Instructed to remove plastic cup and replace with a multi-use utensil with a handle to prevent contamination and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food stored in containers directly on the floor of the walk-in cooler. Instructed to relocate food and maintain the storage of food in containers at least 6 inches (15 cm) above the floor at all times.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed in-use wiping cloths stored outside of sanitizer solution (while damp) in various areas throughout the kitchen area. Instructed to store wiping cloths used to clean food- and nonfood-contact surfaces in an approved sanitizer solution in-between uses and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Observed in-use utensils at the bar area stored in still water between uses. Instructed to store in-use utensils on a dry, clean, and sanitized surface between uses and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed multi-use utensils and plates stored uncovered/not inverted on the top shelf of the main cook line. Instructed to store multi-use utensils and plates covered or inverted on the top shelf to prevent contamination from dust and other debris and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed wooden beams used to support shelves above cold-holding units at the main cook line. Instructed to remove wooden beams and replace with supports made of a material that is smooth and easily-cleanable and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed nonfood-contact surfaces of cooking equipment (stove, grill) along the main cook line to be soiled with dried food debris. Instructed to clean nonfood-contact surfaces of cooking equipment at adequate frequency to prevent build up of soil and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food stored in containers directly on the floor of the walk-in cooler. Instructed to relocate food and maintain the storage of food in containers at least 6 inches (15 cm) above the floor at all times.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed plastic cup used as a scoop in bulk dry food storage container (flour) in the rear prep area. Instructed to remove plastic cup and replace with a multi-use utensil with a handle to prevent contamination and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed in-use wiping cloths stored outside of sanitizer solution (while damp) in various areas throughout the kitchen area. Instructed to store wiping cloths used to clean food- and nonfood-contact surfaces in an approved sanitizer solution in-between uses and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Observed in-use utensils at the bar area stored in still water between uses. Instructed to store in-use utensils on a dry, clean, and sanitized surface between uses and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed multi-use utensils and plates stored uncovered/not inverted on the top shelf of the main cook line. Instructed to store multi-use utensils and plates covered or inverted on the top shelf to prevent contamination from dust and other debris and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed wooden beams used to support shelves above cold-holding units at the main cook line. Instructed to remove wooden beams and replace with supports made of a material that is smooth and easily-cleanable and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed nonfood-contact surfaces of cooking equipment (stove, grill) along the main cook line to be soiled with dried food debris. Instructed to clean nonfood-contact surfaces of cooking equipment at adequate frequency to prevent build up of soil and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed rust on prep table shelving units throughout prep area. Instructed to repair and maintain said equipment in good condition.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed chipped wall paint in rear prep/dishwashing area. Insructed to provide smooth and easily cleanable walls and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk food container (flour) mot labeled. instructed to label and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Deli cups not air dried after washing, instructed to air dry before stacking.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed aluminum foil used as a liner in the kitchen. Must remove all aluminum foil. All surfaces must be smooth and easily cleanable.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no irreversible registering temperature indicators on the premises to measure the utensil surface temperature inside of the high temperature dish machine. Management instructed to provide test strips or dishwasher thermometer. Priority foundation 7-38-005. No citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed rust on shelving inside prep cooler near cooking line. Must remove rust and/or paint. Must maintain same.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Unable to located backflow prevention device on espresso and coffee machines. Must provide/locate back flow prevention device.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Utility sink not maintained. Must repair missing hot water handle at utility sink. Must repair loose faucet at hand sink in kitchen. Must maintain same.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed front bar area with dish machine, without service (dump) sink. Must provide service sink in bar area to rinse utensils before putting into dish machine. Must install dedicated service sink with plumbed hot/cold water.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing/broken tiles in floor of restroom (in lobby of loyola). Must repair to make smooth and easily cleanable. Must maintain same.