Pistachio's Gourmet Grill & Wine Bar Improves its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food in walkin cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler. temperature above 40F.

Critical - No thermometer provided to measure temperature of food product. for cooks.

Critical - Observed food stored in a prohibited area. food in walkin cooler. temperature above required 40F.

Critical - Observed empolyee wash hands with no hot water.

Critical - Observed employee wash hands with no soap.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed encrusted material on can opener.

Observed clean equipment stored on floor.

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. spoons .

Critical - Hot water not provided/shut off at employee hand wash sink. front counter.

Critical - Handwashing cleanser lacking at handwashing lavatory. front counter.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed food container not properly labeled.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.

Critical - Observed food contaminated by unsanitized equipment.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Observed reuse of single-service articles. aluminum cans.

Observed food debris accumulated on kitchen floor. 2nd floor . dry storageroom .

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunch meat.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No conspicuously located thermometer in holding unit. walkin cooler.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed food stored on floor. 2nd floor .

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hand wash sink lacking proper hand drying provisions. bar area.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar area.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro