Cyrano'S Bistrot and Wine Bar

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

NOTED A CONTAINER OF SHELLFISH (MUSSELS) WITH NO TAGS INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO CONTAINER UNTIL THE LAST BATCH OF SHELLFISH IS CONSUMED AND THEN THE TAG IS STORED IN A FOLDER FOR ...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURE DISH WASHER AND NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) WAS 0PPM. INSTRUCTED NOT TO USE EQUIPMENT UNTIL IT IS PROPERLY SANITIZING AT 50PPM. CITATION ISSUED FOR CRITICA...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES THROUGH OUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED RUSTY AND DIRTY SHELVES BY HAND WASH SINK AT THE FIRST FLOOR PREP AREA AND INSIDE ALL WALK IN COOLERS AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN, PAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.....NOTED ICE SCOOPS AT THE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED A GRAYISH SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR PREP AREA. ALSO NOTED A SLIGHT DISCOLORATION INSIDE INNER LINING OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGH OUT ESPECIALLY AT THE PREP AREAS (FIRST FLOOR AND BASEMENT).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED HEAVY STAINS AND MISSING TILES ON CEILING THROUGH OUT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED LEAKAGE AT THE FAUCET OF ONE COMPARTMENT SINK ON THE FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED CLUTTER INSIDE ELECTRICAL ROOM ON FIRST FLOOR. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES,CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PESTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

RAW WOOD SHELVES IN 1ST FLOOR KITCHEN AREA, INSTRUCTED TO SEAL OR PROVIDE NON-ABSORBAND SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

SHELVES, DEEP FRYER CABINET, COOLER INTERIOR AND PREP TABLES NOT CLEAN, FOOD AND GREASE BUILD-UP, INSTRUCTED MGR TO CLEA AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS BEHIND COOKING LINE NOT CLEAN, FOOD DEBRIS AND TRASH NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CRACKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION INSIDE OF THE ICE MACHINE. OBSERVED EXCESSIVE MOLD...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED OVER 20 LIVE COCKROACHES ON THE WALLS, EQUIPMENT, CEILING, FLOOR OF THE BASEMENT PREP ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE INSIDE OF THE BASEMENT WALK-IN PRODUCE COOLER. OBSERVED UNPROTECTED FRUITS, VEGETABLES, PR...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. PREMISES DOES NOT HAVE THEIR OWN GREASE DUMPSTER ON PREMISES, NO RECEIPT. MANAGER STATED THAT THEY USE THE GREASE...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #277363 ON 7/14/10 NOT CORRECTED: 32/01 - OBSERVE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR THE TORN RUBBER DOOR GASKET INSIDE OF THE 1ST FLOOR SALAD PREP COOLER. REPAIR THE RUSTED OUT PREP TABLE BE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL FOOD AND NON-FOOD CONTACT SURFACES THROUGHOUT BOTH PREP AREAS, INCLUDING: ALL COOKING EQUIPMENT, PREP...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR THROUGHOUT BOTH PREP AREAS, AND WALK-IN COOLERS. REMOVE ANY STANDING WATER THROUGHOUT, ESPECIALLY IN THE LOCKER ROO...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS THROUGHOUT THE PREP AREAS. REPAIR ANY DAMAGED DRYWALL WALLS, CEILING, AND FRP BOARD. MUST SEAL ANY OPENINGS IN THE WALLS. MUST PROVIDE CEILING TILES THROUGH...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR THE VENTILATION FAN IN THE BASEMENT MEN'S RESTROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE LEAKING WATER HANDLE AT THE MOP SINK. REPAIR THE CONDENSER DRIP PAN IN THE PRODUCE WALK-IN COOLER. REPAIR THE SPRAY NOZZLE SINK AND MAKE SURE IT IS NOT LEAKING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A THERMOMETER INSIDE OF ALL REFRIGERATION ...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED EXCESSIVE CLUTTER ON THE FLOOR IN THE BASE...