Bistro Aix

Basic – Bowl or other container with no handle used to dispense food. On flour by cook line

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Servers area

Basic – Clean equipment/utensils not stored at least 6 inches above the floor. Lids for coolers at front counter area, employee placed them on shelf Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, back kitchen, employee moved it Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Handling open foods

Basic – Equipment in poor repair. Gasket is torn in black little cooler, servers area

Basic – In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink at bar area

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in pizza cooler Repeat Violation

Basic – Old labels stuck to food containers after cleaning. In walk in cooler

Basic – Outer openings not protected with self-closing doors. Rear door in back kitchen that is not in used

Basic – Water leaking from pipe and/or faucet/handle. Faucet in triple sink

Basic – Wet wiping cloth not stored in sanitizing solution between uses. At back prep area, employee discarded it Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back kitchen Repeat Violation Admin Complaint

High Priority – Operating with an expired Division of Hotels and Restaurants license. On 6/1/23 Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f butter in prep area and 70f cut tomatoes crudo mix, no time or procedure, emailed procedure and employee write time on Warning

High Priority – Toxic substance/chemical improperly stored. Cleaner above food and coffee filters, server area, employee moved it Corrected On-Site

Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 52f in cooler by flat grill, foods at 41f

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened a couple of days ago in little black cooler, server area

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Repeat Violation Warning

Intermediate – Handwash sink not accessible for employee use at all times. With big container, hand sink in a server area, employee moved it Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Bucket in hand sink by cook line, employee moved it Corrected On-Site

Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None here Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee

Intermediate – No soap provided at handwash sink. Hand sink at server area, employee placed some Corrected On-Site

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired on 7/20/22

Intermediate – Spray bottle containing toxic substance not labeled. Pink solution, server area, employee didn't know

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink in back kitchen that is not used now Repeat Violation