Haile Village Bistro

Basic – Carbon dioxide/helium tanks not adequately secured.n Observed the bulk and backup co2 outside are not secure. Repeat Violation

Basic – Floor tiles missing and/or in disrepair.n Observed: a floor tile missing a corner on the cook line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: an accumulation of debris on top of the dish wash machine.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.n Observed 1 fly in the dessert area. Items were plastic wrapped after that.n ALSO, 2 flys at the bar, floor drain.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.n Observed raw pork over in the white upright reach-in freezer. All items were not commercially sealed. The park was moved below.n ALSO, Observed raw pork over in the walk-in freezer. All items were not commercially sealed. The park was moved below. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. n Observed: eggs on the dessert prep table, no time mark. A time mark for 2.5 more hours was produced. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.n Observed grits at 128F hot holding. These were placed on the flattop until reaching 165F. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored.n Observed: sanitizer stored by the alcohol,(at the bar).nThis was moved below. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed an accumulation of debris on both soda gun nozzles. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing.n Observed: a spoon in the cook line hand wash sink. It was removed. Corrected On-Site

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.n Observed: lack of a surface temperature taking device. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.n Observed in the ice machine closet, no paper towels or soap.