The Market Bistro

The quat sanitizer in the spray bottles was too weak; to be kept at 200-400ppm. Corrected during inspection; bottles were refilled with quat sanitizer at proper concentration.

There was no soap and paper towel at the sink in the bar area. Please provide soap and paper towel in dispensers here prior to re-opening.

There is some items left over from construction (paint brushes, paint) on shelf with some canned/bottled beverages). Please store construction items separate from any food and/or utensils.

There is wood trim around the kitchen window that is not sealed/painted. , There is raw wood in some of the cabinets in the bar area and on the back of the swinging door into/out of the bar area. Seal/paint all raw wood so that it is easily cleanable and impervious to moisture. Please complete prior to re-opening.

The lid of the chest freezer in the back area is damaged/pieces chipping off. Please repair or replace it.

There is take-out container lids being stored under the sink drain lines in the bar area. Do not store any food or utensils under sink drain lines.

Foodhandlers were not turning off the taps with paper towel after handwashing. Turn off the taps with paper towel after handwashing to avoid re-contaminating hands., , Foodhandler touched raw seafood then put hand into container of salt. Salt was discarded during inspection. Hands must be washed between handling raw seafood and other food items to prevent cross-contamination by bacteria and allergens.

There is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.

Some of the walls in the back room were chipped/damaged. To be repaired and repainted.

Meat slicer was cleaned during inspection., , Some of the wooden boards were cracked. Discard the cracked wooden serving boards.

Piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.

Foodhandlers were not turning off the taps with paper towel after handwashing. Turn off the taps with paper towel after handwashing to avoid re-contaminating hands., , Foodhandler touched raw seafood then put hand into container of salt. Salt was discarded during inspection. Hands must be washed between handling raw seafood and other food items to prevent cross-contamination by bacteria and allergens.

Cooling logs are not being maintained to verify that high risk foods (soups, sauces) are being cooled from 60-20C within 2 hours, then from 20-4C with in 4 hours. Maintain cooling logs., , Was advised would fill in the cooling log they next time the make a sauce or soup.

There is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.

Some of the walls in the back room were chipped/damaged. To be repaired and repainted.

Meat slicer was cleaned during inspection., , Some of the wooden boards were cracked. Discard the cracked wooden serving boards.

Piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.

Spray bottle of quat sanitizer was at 0ppm. Please ensure quat sanitizer is at 200-400ppm. Corrected during inspection.

Foodhandler had cloths around waist and kept wiping hands on them. Use single use paper towel to wipe food debris off hands and ensure hands are washed when required.

Cooling logs are not being maintained to verify that high risk foods (soups, sauces) are being cooled from 60-20C within 2 hours, then from 20-4C with in 4 hours. Maintain cooling logs.

Raw eggs were being stored on a top shelf in the walk-in-cooler. Store on bottom shelf to prevent contamination of other foods if they crack/break. Corrected during inspection.

The bar fridge that had some milk kept in it was at 7-8C. To be capable of keeping foods at 4C or below. Please repair or replace if not getting <4C., , The cream and bacon bits were being kept out at room temperature between orders. Keep in fridge between orders or keep out only enough that will be used up within 2 hours. Put back into cooler during inspection.

The dishmachine was not dispensing any sanitizer (sanitizer bottle was empty). Was advised are going to be receiving more sanitizer today. In the meantime, utensils will need to be sanitized manually.

There was a jacket sitting on a food/utensil storage shelf in the back room. Please store it separately from food/utensils., , There were some fly strips hanging up in back room above where there is sometimes open food. Do not hang fly strips near any food/clean utensils.

Dishmachine is to be checked each day facility is open to ensure is dispensing 100ppm chlorine. Currently not checking often enough.

There were a couple of flies in the restaurant. Doors to the outside were open, keep shut to prevent entry of flies.

There is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.

Some of the walls in the back room were chipped/damaged. To be repaired and repainted.

Was advised the meat slicer had been cleaned and sanitized but there was still some debris on it. Ensure the meat slicer is thoroughly cleaned and sanitized between uses., , Some of the wooden boards were cracked. Discard the cracked wooden serving boards.

Piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.

There is a bit of food debris on floor along walls in the back storage room and walk-in-cooler, as well as some dust on the walls in the kitchen. Clean these areas.

The concentration of quat sanitizer in the spray bottles was only 0-100ppm. To be at 200-400ppm. Corrected during inspection; spray bottles all refilled with quat solution made manually to be 200-400ppm. But please check dispenser and get adjusted if not dispensing at 200-400ppm when solution at room temperature.

Cooling logs are not being maintained to verify that high risk foods (soups, sauces) are being cooled from 60-20C within 2 hours, then from 20-4C with in 4 hours. Maintain cooling logs.

Eggs were on top shelf in the walk-in-cooler above vegetables. Store raw animal products (eggs/meat) on bottom shelf (below cooked and ready-to-eat foods). Corrected during inspection.

There was a spray bottle of chemical that was un-labelled. Please label. Corrected during inspection., , There was a spray bottle of insect repellent on a shelf with food. Store away from food. Corrected during inspection.

Dishwasher was not dispensing any sanitizer. To dispense 100ppm chlorine solution during rinse. Corrected during inspection.

Dishmachine is to be checked each day facility is open to ensure is dispensing 100ppm chlorine. Currently not checking often enough.

There is some baseboard missing in areas of the dry storage (by door and behind mixer). Replace missing baseboard.

Overall cleanliness is good, just some of the piping above the kitchen area has some dust/grease build-up. Clean the piping. It is also recommended a drop ceiling be put in so easier to clean ceiling area.