PACIFIC BISTRO 222
222 B NORTH NOVA RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
9
Intermediate
1
Basic
13
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -handle on reach in cooler in sushi area. -oven handle heavily soiled with grease. -microwave opener soiled.
- 14-05-4:Basic - Cardboard used to line food-contact shelves.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -raw fish for employee consumption stored in walk in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen and coolers.
- 08B-38-4:Basic - Food stored on floor. -bag of onions in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -heavy buildup of grease on cooking equipment. -shelving in kitchen soiled with dust, food debris, grease.
- 22-16-4:Basic - Reach-in cooler interiors/shelves have accumulation of soil residues. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. -fried wontons stored uncovered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -white bins containing flour and sugar in dry storage area not labeled.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee used cutting board for raw chicken and then rinsed and put back under prep table. Manager set up three compartment sink and washed and sanitized cutting board. **Corrective Action Taken**
- 41-10-4:High Priority - Light bulbs stored in sushi area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -raw beef stored in grocery bags in walk in freezer.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -fried wontons stored in nonfood grade storage container.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of raw chicken stored on top of cut celery and carrots in top area of reach in cooler. **Corrected On-Site** **Repeat Violation**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice at 89°f. Rice cooker turned off 1.5 hours ago. Operator voluntarily discarded.
- 22-02-4:Intermediate - Food-contact surface soiled. -interior of rice cooker encrusted with old food debris. **Repeat Violation**
Food safety inspection conducted on 3/25/2025 revealed 23 total violations (9 high priority, 1 intermediate, 13 basic).
Inspection on 9/17/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling tiles in hallway show water damage.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt,or dust. -shelving at cookline soiled. -stove/oven soiled with grease. -top of ice machine soiled. -exterior of white cans used for food storage soiled. - **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. -open bag of rice in dry food storage area.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -containers of flour, corn starch and sugar in dry food storage area.
- 41-07-4:High Priority - Container of medicine improperly stored. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -numerous food items being stored in direct contact with grocery bags in walk in freezer. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw chicken stored over buckets with sauce in walk in cooler. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hose rack stored in front of hand wash sink. **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls in walk in cooler. **Repeat Violation**
Food safety inspection conducted on 9/17/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).