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Bistro 428 - PrintInspection
Bistro 428 - PrintInspection
Clair County Health Department
Observed Priority Violations
Total # 1
Repeated # 0
3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: A. The following foods in the three-door reach-in cooler are holding at 50-56 F for an unknown
amount of time (cooler ambient temperature noted at 46-51 F): bologna, other sliced deli meats, gyro meat,
yogurt.
B. The following foods in the walk-in cooler are holding at 51-55 F for an unknown amount of time (cooler
ambient temperature noted at 50 F): hummus, milk, raw eggs, hard boiled eggs, premade green salads, tatziki
sauce, tortellini, sprouts, house salsa, sour cream, sloppy joe, salami, turkey, ham, swiss, blue, cheddar, feta, fresh
mozzarella, ricotta, cottage, cream and other shredded cheeses.
Corrective Action(s): Discard the noted foods that were holding in the temperature danger zone for an unknown
amount of time. Discontinue use of nonfunctioning units for cold holding of TCS foods. Repair the units to hold
foods at or below 41°F. Correct By: 02-Aug-2020
Code citation: (A) Except during preparation, cooking, or cooling, or when time is used as the public health
control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section,
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶
3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P
or
(2) At 5ºC (41ºF) or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P
(C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) in a
homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶
(A) of this section, while contained within specially designed EQUIPMENT that complies with the design and
construction requirements as specified under ¶ 4-204.13(E).
Observed Priority Foundation Violations
Total # 0
Repeated # 0
Bistro 428 (Inspection Date: 07/23/2020) Page 1 of 2
Observed Core Violations
Total # 1
Repeated # 0
4-501.11 - GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
Observation: A. The three-door reach-in cooler is holding foods at 50-56 F and has an ambient temperature of
46-51 F.
B. The walk-in cooler is holding foods at 51-55 F and has an ambient temperature of 50 F.
Corrective Action(s): Discontinue use of nonfunctioning units. Repair units to hold foods at 41 F or less. Maintain
equipment in good repair. Correct By: 02-Aug-2020
Code citation: (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the
requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight,
and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that
can contaminate FOOD when the container is opened.
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Comments
Signature not collected due to COVID-19 policy. NOTE: Facility chose to voluntarily close due to refrigeration
problems and limited refrigeration capacity and will not reopen until refrigeration is functioning properly.
Due to uncorrected priority, priority foundation, or repeat core violations this facility was found to be in non-
compliance.
A re-inspection to assess your correction of these violations will be conducted on, or about, 08/02/2020
Person in Charge Sanitarian