319 Bistro

Year by year

Inspections

1. Jun 4, 2026 Routine · 3 priority, 1 priority foundation, 2 core, 3 repeat
   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Must wear gloves when handling RTE foods.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Fench onion soup must maintain 135 f for hot holding or once it drops below 135 start cooling soup.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Salsa in prep cooler at 55 f. Must maintain 41 degrees. Check cooler in the morning to verifiy temperature. Try to keep lid on prep cooler closed as much as possible.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Any ready to eat foods held in coolers longer than 24 hrs needs to be date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Laabel small storage containers in side kitchen as to contents (flour or sugar).

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoop must be stored on a clean surface or in container of water that maintains tmeperature of 135 degrees.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

2. Jun 10, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Tocuhing lettuce to put on sandwaiches

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Do not use a common towel.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all food storage containers as to contents with common name of prodcut.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     the two ice scoops are in standing water. If being stored in water that water must be at a temperature of 135 degrees. A small crock pot will work for this.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

3. May 29, 2024 Routine · 1 priority
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Chicken in prep cooler at at 45. Check cooler to see if temps gets to 41 degrees. If not cooler needs to be serviced.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

4. Jun 14, 2023 Routine · No items found

   No violations cited.