Bistro Brunch Cocina Mexicana

What the inspector found

• Food-Contact Surfaces: Cleaned and Sanitized: PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Addl Notes: Observed a sanitizer bucket that was testing
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed several wiping cloths stored dry on cutting boards and tables. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping c
• In-Use Utensils; Properly Stored: 3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a knife stored between a prep table and an adjacent table. Discussed with person in charge to store the knife in a clean, dry container. The person in charge acquired a clean knife and stored it in a clean, dry container. In-use utensils must be stored in a clean, dry location; in running w

As listed in the inspection report.