Mission Bistro

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Wiping cloth observed to be stored on counter top. [CA] Keep wiping cloth in sanitizer bucket.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Quat ammonia measured to be 100ppm in 3-comp sink. [CA] Quat ammonia solution shall be at 200ppm. Ensure quat ammonia is in contact with food contact surfaces for at least 1 minute. [COS] 3-comp sink sanitizer compartment was drained and refilled with 200ppm.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Adequate handwash facilities supplied, accessible

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

1) Cheese, sour cream, and milk on cart labeled for restaurant ops service at 8:30-2:30PM. Items measured to be: -Cheese at 59F -Sour cream at 53F -Milk at 56F 2) PHFs in ice bath by grill measured to be: -Ground beef balls at 57F -Sliced cheese at 52F Ice observed to only raise to the bottom the food containers. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure water and ice level in ice baths are sufficient to partially submerge sides of the containers of PHFs to ensure enough surface to transfer heat. [COS] Per employee, dairy items were out for prepped and were used within the last hour and a half. Items were carted into walk in cooler. Water was added to ice bath to ensure water such that ice water level was raised to keep PHFs cold.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

1) Sink at grill station has jammed paper towel dispenser. Handwash sink avaiable around corner directly on other side of doorway next to handwash station at grill station. 2) Handwash station at the far end of the bakery observed to be missing paper towels. Second handwash sink observed in room. [CA] Single-use sanitary towels shall be provided in dispensers. Ensure dispensers are in operational condition. [COS] Paper towel dispensers were unjammed and refilled.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.