City Bistro

Inspector's notes

Observed soda nozzles with organic matter growth. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed cleaning frequency with person in charge. Person in charge took nozzles off to clean at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a concentration of 0 PPM chlorine sanitizer being dispensed from mechanical dishwasher unit located in the ware-washing area. PIC put in a work order to have the unit serviced at time of inspection. PIC will discontinue use of the dishwasher and set up the 3-comp sink to ensure the wash, rinse, and sanitize process continues as required. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) stated that their CFM had recently expired and they needed to re-certify. The expired certificate could not be presented at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Chemical dishwasher with empty sanitizer bucket. Dish surface droplets were tested with zero detectable chlorine. PIC immediately replaced ware washer sanitizer bucket, and the dishes were re-washed after priming the sanitizer line. Dish surface droplets tested at 50ppm chlorine. Discussion was held with PIC about being diligent in testing chemical levels and training dishwash employees to test with greater frequency. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions and cooked bell peppers in a pan on the counter next to the grill. Employee stated that the onions and bell peppers were cooked 1 hour prior and were cooling to be used during lunch service. Cooked onions and cooked bell peppers had an internal temperature ranging from 100 - 118 degrees F.

Inspector's notes

Observed women's restroom without covered receptacle for hygiene products. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mop sink with accumulation of dirt and organic matter. Please clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of raw hamburger patties stored above container of ready-to-eat (RTE) sausages and container of raw in-shell eggs. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Person-in-charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple dead cockroaches in back storage/kitchen area under prep sink and far shelving unit. One cockroach was observed to be stuck to the glue trap. PIC stated pest control comes once every week, but will monitor pest levels daily. Spoke with PIC about eliminating harborage conditions in back storage area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grilled chicken (98'F), cooked beans (125'F) and cooked soup (130'F) at 9:15 am in hot-holding unit located opposite of food prep area. Food items were placed in hot-holding steam unit at 7:30 am to be reheated for hot holding, per PIC. Hot-holding unit water measured at 161'F. PIC reheated food items to 165'F at time of inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Suggested PIC to use stovetop or oven to reheat food items for hotholding. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4618/AMC-Toolbox---Reheating. --- Observed grilled chicken, broccoli cheddar and chilli beef at 101-112'F in hotholding unit by tabletop cooking stove. Water of hotholding unit measured at 140'F. Food items were brought out from reach-in to be reheated in unit at 7am. PIC reheated food items to 165'F at time of inspection as they have not been out of temperature for less than 2 hours. TCS food items must be reheated from 41'F to 165'F for hotholding. Suggested PIC to use tabletop stove for reheating. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. --- Observed red salsa, cut watermelons, rice and beans, and enchiladas with no datemarking in walk-in unit. PIC stated food items were prepped and cut the day prior. PIC was asked to datemark items 05/28/24 at time of inspection. Rice and beans, and, enchiladas are to be taken home as employee food later today and is not for service, per PIC. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Heavy accumulation of food debris and grease on ventilation hood system above stovetop in cashier area. Owner was instructed to have a deep cleaning of the kitchen prior to next routine inspection. Discussed the importance of cleaning these units frequently to prevent any build up of dust/organic matter. Correct By: Correct Prior To Next Routine Inspection