Sunset Bistro

What the inspector found

• Food-Contact Surfaces: Cleaned and Sanitized: PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. Addl Notes: Observed 0ppm sanitizer at mechanical dish wash unit. Sanitizer to be dispensed at 50ppm. Attempte
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed cut lettuce and sliced tomatoes at open top prep line refrigerator at 50*F. As per the kitchen sta
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed three door open top prep cooler had an ambient internal temperature of 49.3*F using ma
• Approved Thawing Methods Used: 3-501.13 - Core: Thawing Addl Notes: Observed fish being thawed in food prep sink with only a stream of water flowing over. Fish should be submerged in water with flow allowing any broken off product to be flushed away. Product thawing must not exceed 70*F (product in sink 30*F). Predefined Comment: All foods being thawed from frozen must be thawed in an approved man
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths with sanitizer

As listed in the inspection report.