The Bistro AZ

Inspector's notes

Observed mechanical dishwasher actively in-use with 0ppm of chlorine measured on a food contact surface after being run through mulitple cycles. PIC attempted to run chlorine prime cycle with no change in chlorine ppm registered on test strips. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC has contacted maintenance to repair unit. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC will refrain from using dishwasher until repaired to dispense chlorine at 50-100ppm. PIC will utilize 3-comp sink and Quat sanitizer to manually wash all wares until unit is repaired. **2nd Consecutive Violation** Corrected at time of inspection.

Inspector's notes

Observed an in-use warewashing machine with 0ppm of chlorine registered on a food contact surface after being run through a cycle. PIC attempted to run chlorine prime cycle with no change in chlorine ppm registered on test strips. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC has contacted maintenance to repair unit. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. PIC will refrain from using warewashing machine until repaired to dispense chlorine at 50-100ppm. PIC will utilize 3-comp sink and Quat sanitizer to manually wash all wares until unit is repaired. Corrected at time of inspection.

Inspector's notes

Observed a covered container of cooked chicken in a reach-in unit with an internal temperature of 105*F. Internal temperature of chicken registered with an internal probe thermometer. Per PIC the chicken was cooked to temperature <2hrs prior to time inspection . All TCS foods improperly cooled were reheated to 165°F to restart cooling process using approved cooling procedures. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided educational materials on cooling to PIC. Corrected at time of inspection.

Inspector's notes

Observed employee rinse soiled dishes then touch sanitized air dried dishes without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee keys being stored on shelving directly over prep table with active prep occurring. Discussed separating the storage of employee items so there is no risk of contaminating food or food contact surfaces. PIC moved all items to employee-designated area at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pooled eggs in ice bath with inadequate ice at 47'F on cookline at time of inspection. Eggs were prepped and put on ice bath less than an hour prior, per chef. PIC added ice at time of inspection, pooled eggs were measured 41'F at time of inspection. Observed skim milk, whole milk, dairy creamer, dairy whipped cream, and opened non-dairy milk labeled 'keep refrigerated after opening' (50-52'F) in reach-in unit located by coffee station. PIC stated whole milk was brought out the walk-in less than 4 hours ago and was moved to alternative refrigeration at time of inspection to be rapidly cooled down to 41'F. All other items were stocked the night prior, per employee. Food items were embargoed and PIC voluntarily discarded items at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in unit by coffee station with an ambient temperature of 49.8'F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment observed to have more than adequate coldholding and cooling capacities. PIC agreed to not use unit in question until it has been repaired. All TCS items in unit were embargoed or moved to alternative refrigeration at time of inspection. Corrective Action: Corrected at time of inspection.

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking --- Observed employee food items and personal care items on food prep table on which the hot holding steam units are stored, located in the kitchen. Observed employee food item on prep table for drinks located at coffee bar. Observed employee set down their personal water bottle on tabletop food prep area located at the coffee bar. PIC removed all items at time of inspection. Suggested PIC to designate area for employees to store food and personal care items. Discussed the importance of preventing cross-contamination. Correct By: Corrected At Time Of Inspection