The Bluebird Bistro & Winebar

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

CLEAN MULTI-USE UTENSILS, DISHES MUST BE PROPERLY STORED, INVERTED TO PREVENT CONTAMINATION BEFORE USE,

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

MUST CLEAN VENTS INSIDE WALK-IN COOLER AND ALL SHELVES IN BASEMENT STORAGE AREA,

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS, ELEVATE ALL STOCK SIX INCHES FROM FLOOR,

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

MUST SEAL RAW BRICK WALL BEHIND BAR AREA, AND STORE ALL STOCK AWAY FROM WALL 6 INCHES, IN BASEMENT AREA,

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

MUST STORE EMPLOYEES PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY,

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

ICE MACHINE NOT CLEAN, A SOURCE OF CROSS CONTAMINATION, INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE BLACK SLIMY SUBSTANCE BUILD-UP, ICE MACHINE NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, U...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

BAR THREE COMPARTMENT SINK IN POOR REPAIR, SINK BACKING UP AND SLOW DRAINING, INSTRUCTED TO REPAIR, AND MUST PROVIDE THREE SINK STOPPERS FOR KITCHEN THREE COMPARTMENT SINK, SERIOUS CITATION ISSUED: 7-38-030

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

CLEAN MULTI-USE UTENSILS, DISHES MUST BE PROPERLY STORED, INVERTED TO PREVENT CONTAMINATION BEFORE USE,

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

MUST CLEAN VENTS INSIDE WALK-IN COOLER AND ALL SHELVES IN BASEMENT STORAGE AREA,

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS, ELEVATE ALL STOCK SIX INCHES FROM FLOOR,

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

MUST SEAL RAW BRICK WALL BEHIND BAR AREA, AND STORE ALL STOCK AWAY FROM WALL 6 INCHES, IN BASEMENT AREA,

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

MUST STORE EMPLOYEES PERSONAL ITEMS ONE DESIGNATED AREA NICE AND NEATLY,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.LABEL AND DATE ALL PREPARED FOODS IN THE WALK-IN COOLER,LABEL BULLK FOOD CONTAINERS TO IDENTIFY PRODUCTS STORED.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.CLEAN MULTI-USE UTENSILS,DISHES MUST BE PROPERLY STO...

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 REPLACE/REPAIR RUSTY SHELVING INSIDE WALK-IN-COOLER USING A NON-TOXIC FINISH,Cutting boards with deep, dark grooves ...

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.EXPOSED BRICK WALLS BEHIND BAR,ICE MACHINE AREA,WALL BEHIND DRY STORAGE SHELVINGS IN BASEMENT MUST BE SMOOTH,EASILY CLEANABLE.OBSERVED CONDENSED WATER DRIP FROM CEILING OF THE WALK-IN ...

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.MUST CLEAN,ORGANIZE BASEMENT STORAGE AREAS AND REMOVE...

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. INSTRUCTED TO CLEAN 3COMP.SINK AND DRAIN BOARDS IN BARAND VENTS IN TOILETS WITH DEBRIS.ALSO TOP OF ICE MACHINE NEEDS...

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. INSTRUCTED TO CLEAN FLOORS IN WINE CELLER STORAGE BY BAR WITH DEBRIS, AND FLOORS IN IN OFFICE AT REAR.MUST RRPAIR DAMAGED FLOOR AT STAIR ...

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

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED FOODSERVICE EMPLOYEE HANDLIG FOOD IN KITCKEN TO RESTRAIN HAIR.