CLOUD BISTRO

The light fixture is non-functional within the walk in refrigerator. [CA] Provide light within the walk in refrigerator.

A low hot and cold water flow from the food preparation sink faucet [CA] Increase water flow at the food preparation sink faucet. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Measured creamer at 48 F within a carafe available for customer self service. PIC stated the cream was removed from temperature control 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream placed on TPHC for an additional 2 hours of service. Any leftovers shall be discarded. Submit TPHC procedures to inspector for review and approval.

Measured the water temperature at a maximum of 68 F from the back of house preparation area 3 compartment, food preparation and hand wash sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Area not in use to conduct food preparation at the time of inspection. The front kiosk three compartment, prep and hand wash sinks have an adequate supply of hot water at 120 F.

Food safety certificate not available at the time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

The back of house three compartment sink drains do not flow. Water backs within them when the faucet is ran. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Area not in use for food preparation at the time of inspection. The back of house catering area shall remain closed with no food preparation conducted until the follow-up inspection occurs. All warewashing for the bistro area shall occur within the functional three compartment sink within the serving island.

Observed personal jackets stored on top of single use food containers within the dry storage area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Boxes of pastries stored on the drain board of the three compartment sink. [CA] Food or food related equipment shall be stored in approved areas. Discontinue use of the three compartment sink for food storage.