BISTRO V health score and inspection history

Provide food grade containers for storing all foods.///Zep bottle used for oil mixture. COS. Discarded.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///All cutting boards showing heavy use, colored and on make tables. 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Aluminum foil on bottom of shelf next to cook top.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors under equipment in kitchen and bar area have residue.

Store scoops left in TCS foods with handles above the top of the food of the container.///Plate being used as a scoop in mill bin.

Store food wrapped, in packages or in covered containers to prevent contamination.///Ice cream in chest freezer not covered.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled.

Clean restroom exhaust vent cover.///Restroom vents have accumulation of dust visible.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///3 compartment sink has steady stream of water when off.

(A)(2) Maintain TCS food at 41 F or below.///Tomatoes 45F, Salmon 46F, Scallops 47F, Shrimp and Oysters 45F. Removed from make table and placed in WI cooler.

Store food wrapped, in packages or in covered containers to prevent contamination.///Ice cream in chest freezer not covered.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Chest freezer has large accumulation of ice. 4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours.///Hand peeler (at bar) had food residue.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Bar gun has large amount of residue build up.