Urbanite Bistro Improves its Sanitary Rating

No Violations Were Observed

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS

Critical - Violation: 03D-05-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Violation: 08A-28-1Observed PACKAGED food stored on floor. WALK-IN FREEZER

Critical - Violation: 08B-07-1Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Violation: 20B-05-1Quaternary ammonium sanitizer not at proper temperature.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.

Critical - Violation: 53B-08-1No 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 This violation must be corrected by : 6/22/2010.

No Violations Were Observed

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No handwashing sign provided at a handsink used by food employees.

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