BISTRO BYRONZ KITCHEN

NON-FOOD CONTACT SURFACES CLEAN

Reusable cloths and linens aren't being properly cleaned or handled.

TOXIC LABELING

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

Staff were not maintaining proper personal cleanliness or were engaging in unhygienic behaviors (such as improper handwashing or touching their face/hair).

PACKAGED FOOD ON UN-DRAINED ICE

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

HAND WASH SUPPLIES – CLEAN, ACCESSIBLE

The ice used to keep food cold is being stored or handled in a way that could contaminate it.

The walls and ceilings were dirty, damaged, or not up to health code standards.

Employee personal items like bags, medicines, or toiletries were stored in an unsafe area near food.