IN THE KITCHEN: Bridge Cafe & Bistro

Health Department  Inspection Report

During a March 15th, 2017, routine inspection, by a Putnam County Board Of Health Sanitarian, Bridge Cafe & Bistro, (formerly Butter It Up!) Restaurant, of 2940 Putnam Avenue, Hurricane, was cited for the following critical and repeat violations:

Bridge Cafe & Bistro – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 15-March-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-603.11
Critical Repeat Consumer advisory on menu is missing on take out menu.
Provide a consumer advisory for animal foods served in a raw or undercooked condition.
4-101.19
Cardboard boxes reused for storage.
Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
4-201.11
Repeat Homestandard Magic Chef refrigerator not approved.
Provide equipment or utensils that are durable under normal conditions.
4-204.112
No thermometer in Haier refrigerator.
Place thermometer in cooler where it can be easily seen.
4-903.11
Cup lids on floor.
Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.
5-202.14
Repeat No backflow preventer or air gap on prerinse hose at 3 comp sink.
Provide an approved backflow prevention device.
6-202.11
Repeat Lights located in kitchen are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.

Comments:

 

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 10-January-2017
Violations: A summary of the violations found, during, the inspection, are listed below:

 

3-603.11
Critical Consumer advisory on take-out menu is missing.
Provide a consumer advisory for animal foods served in a raw or undercooked condition.
4-201.11
Home standard refrigerator is not approved.
Provide equipment or utensils that are durable under normal conditions.
4-203.11
Thermometer used in walk-in is not accurate to +/- 2°F
Calibrate or replace thermometer.
5-202.14
No backflow preventer on the hose from the 3 comp sink the prep sink.
Provide an approved backflow prevention device watts 8 or better.
5-205.11
CorrectedDuringInsp Handsink being used for storage of brush and hose during inspection and is unavailable for proper handwashing.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
5-501.112
Mops being stored outside.
Provide receptacles for food residue storage that are rodent resistant.
6-202.11
Lights located in kitchen are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.

The following violation(s) have been corrected since the last inspection.

Comments:

 

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 15-December-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-603.11
Critical Consumer advisory on take-out menu is missing.
Provide a consumer advisory for animal foods served in a raw or undercooked condition.
4-201.11
Home standard refrigerator is not approved.
Provide equipment or utensils that are durable under normal conditions.
4-203.11
Thermometer used in walk-in is not accurate to +/- 2°F
Calibrate or replace thermometer.
5-202.14
No backflow preventer on the hose from the 3 comp sink the prep sink.
Provide an approved backflow prevention device watts 8 or better.
5-205.11
Corrected During Inspection: Handsink being used for storage of brush and hose during inspection and is unavailable for proper handwashing.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
5-501.112
Mops being stored outside.
Provide receptacles for food residue storage that are rodent resistant.
6-202.11
Lights located in kitchen are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.

 

The following violation(s) have been corrected since the last inspection.
3-201.12/FOOD IN A HERMETICALLY SEALED CONTAINER
Canning of tomatoes is not approved in a food establishment.
Sell red sauce in a container that is not hermetically sealed.

Comments:

 

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 14-December-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-603.11
Critical Consumer advisory on take-out menu is missing.
Provide a consumer advisory for animal foods served in a raw or undercooked condition.
4-201.11
Repeat Home standard refrigerator is not approved.
Provide equipment or utensils that are durable under normal conditions.
4-203.11
Thermometer used in walk-in is not accurate to +/- 2°F
Calibrate or replace thermometer.
5-202.14
Repeat No backflow preventer on the hose from the 3 comp sink the prep sink.
Provide an approved backflow prevention device watts 8 or better.
5-205.11
Corrected During Inspection: Handsink being used for storage of brush and hose during inspection and is unavailable for proper handwashing.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.
5-501.112
Repeat Mops being stored outside.
Provide receptacles for food residue storage that are rodent resistant.
6-202.11
Repeat Lights located in kitchen are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.

Comments:

 

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 15-September-2016
Violations: A summary of the violations, found, during the inspection, are listed below.

 

4-201.11
Magic Chef refrigerator not approved.
Provide equipment or utensils that are durable under normal conditions.
5-202.14
No backflow preventer or air gap on hose at three comp sink.
Provide an approved backflow prevention device.(Watts 8 or equivalent)
5-501.112
Mops and mop bucket stored outside.
Provide receptacles for food residue storage that are rodent resistant or relocate in mop room..
6-202.11
Repeat Lights located in back kitchen are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
6-301.14
Repeat No handwashing signage is provided at toilet room handwash sinks.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

Comments:
Provide consumer advisory on carry out menu.

 

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 02-June-2016
Violations: A summary of the violations, found, during the inspection, are listed below.

 

6-202.11
Repeat Lights located in back prep area are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
6-202.15
The Back door is not self-closing.
To prevent the entrance of insects and rodents make appropriate repairs.
6-301.14
No handwashing signage is provided in restrooms.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

Comments:
The ceiling tiles in kitchen are not approved. Replace with restaurant grade tiles.

 

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Follow up
Inspection date: 25-March-2016
Violations: A summary of the violations, found, during the inspection, are listed below.

 

3-501.17
Corrected During Inspection: Critical Chicken is improperly date marked.
Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.
4-302.14
A test kit for Cl and Quat is not available.
Provide a test kit or other device for measuring the concentration of sanitizing solutions.
6-202.11
Lights located in prep area are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.
The following violation(s) have been corrected since the last inspection.
3-603.11/CONSUMER ADVISORY FOR RAW/UNDERCOOKED
Consumer advisory on menu is missing for mayo and eggs.
Provide a consumer advisory for animal foods served in a raw or undercooked condition.

Comments:

 

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
[Inspection type: Routine
Inspection date: 17-March-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.17
Corrected During Inspection: Critical Chicken is improperly date marked.
Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.
3-603.11
Critical Consumer advisory on menu is missing for mayo and eggs.
Provide a consumer advisory for animal foods served in a raw or undercooked condition.
4-302.14
A test kit for Cl and Quat is not available.
Provide a test kit or other device for measuring the concentration of sanitizing solutions.
6-202.11
Lights located in prep area are not shatter resistant.
Provide shielded, coated, or otherwise shatter resistant light bulbs.

Comments:

Butter It Up – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Pre-Opening
Inspection date: 28-August-2015

Comments: No violations were documented at the time of inspection.
Paper inspection

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.