Red Room Bistro

2 findings recorded on Aug 11, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed main kitchen dishwasher not dispersing sanitizer. CA advised PIC to put in a maintenance order.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed main kitchen dishwasher not dispersing sanitizer. CA advised PIC to put in a maintenance order. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution New Violation. Correct By: 08/14/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Aug 14, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS items in WIC not 41 or below. CA advised PIC to adjust thermostat COS.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed TCS items in WIC not 41 or below. CA advised PIC to adjust thermostat COS. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Corrected On-Site. New Violation. Correct By: 08/14/2026

   Official report · Item 6-1A ↗

   Marked corrected on site

   Correct by Aug 14, 2026

Correction status comes from the dated report. Later changes may not be recorded here.