Ameri Bistro

Inspector notes: Observed cooked white rice at 46F in rice warmer inside of walk in cooler. As per PIC food was placed inside walk in cooler 10 hours prior to inspection. COS-Food was discarded by PIC. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C).

Inspector notes: Observed cooked fried rice tested at 110F in rice warmer next to prep top cooler in food prep area. As per PIC food was placed into rice warmer 30, after cooking, 30 minutes prior to inspection. COS: Food was reheated to 176 by food worker. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Inspector notes: Observed two trays of fried chicken wings tested at 83F on food prep table next to deep fryers in food prep area. As per PIC , food was placed in said area after cooking and will be discarded after 4 hours. At the time of inspection, food item was not labeled or documented as TPHC. COS: Food was reheated to 172- 201F by food worker and proper documentation for TPHC was done for food item. CA: Time without temperature control is used as the public health control for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: If time without temperature control is used as the public...

Inspector notes: Observed one food worker preparing chicken wings and fries and one food worker preparing a hamburger both for customers without a hair restraint. COS: Both food workers obtained hair restraints to continue with food preparation. CA:Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Inspector notes: Observed several bowls used as in use food dispensing utensils stored direct contact with dry food (Rice, flour) on food storage shelves in rear storage area and in coked whit rice in walk in cooler. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored, In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Correct by 10/10/2025

Inspector notes: Observed a build up of grease on sides of deep fryers and ventilation hood filters in food prep area, accumulation of old food particles on food storage shelves in rear food storage area, a build up of food residue on storage shelves and build up of dust particles on fan covers in walk in cooler, build up of grease residue in on dish storage racks above 3 compartment sink and build up of food residue on walls behind food prep table in food prep area.