NV 199 Street Restaurant and Bar

Sanitizer spray bottles were not labeled. Please ensure all chemicals are properly labeled to prevent misuse. The bottles were then labeled onsite.

1. Garlic butter not in immediate use was left out by the cooking area and probed at 24.5C. Keep high-risk foods below 4C or above 60C. Discard high-risk foods kept at room temperature for over 2 hours. The operator discarded the garlic butter onsite., , 2. The ice bath in the open kitchen area was not filled with enough ice to properly keep foods, mainly cut vegetables, cold. Food temperatures measured between 4–14C. Please ensure the ice level is maintained up to the top of the food containers to keep items at or below 4C. Ice was then replenished.

QUAT sanitizer test strips were not available. Please obtain sanitizer test strips to verify sanitizer concentration.

The displayed food handling permit was expired. Please display the current permit.

Minor food debris/dust noted on dishes nearby dishwashing area. The operator indicated that the dishes are not in regular use. Please clean and maintain this area.