Bran’s Bistro

Basic – Current Hotel and Restaurant license not displayed. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Above sauces

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Backpack on top of containers with sauces Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation

Cook cooking

Basic – Food stored on floor

Spices in container on floor and bottle drink Repeat Violation

Basic – Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle

Old one

Basic – Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic – No copy of latest inspection report available.

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Touches baby and cellphone that baby is using then she grabbed utensils, explained to her and she washed hands Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

48f raw wings sitting on ice, operator iced them down Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. n88f fries, operator heater them up to 165f

Intermediate – Handwash sink not accessible for employee use at all times. nLots of things in hand sink, operator moved them Corrected On-Site

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

All wet

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Operator placed some Corrected On-Site

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

Cashier Repeat Violation

Intermediate – Unnecessary persons in the food preparation, food storage, or warewashing area. nBaby in carrier