- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING THE PROPER MENU ADVISORY TO EACH MENU.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. DISHWASHER TESTED WITH CHLORINE TEST STRIPS THAT REGISTERED 50PPM-100PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED AT THE BAR.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED BY PLACING KNIVES IN A PLASTIC KNIFE STORAGE RACK.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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07/22/2014 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- OPERATOR STATED THAT A COMMON TOWEL WAS BEING USED WHEN DRYING AFTER HAND WASHING. , CORRECTED BY RETRAINING AND EDUCATION.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY NOT PROVIDED ON THE MENU. PROVIDE. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL NOT PROVIDED AT THE BAR HAND WASH SINK. , CORRECTED BY OPERATOR PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER NOT PROVIDING PROPER SANITIZER CONCENTRATION. DISCONTINUE USING THE DISHWASHER AND USE 3 COMPARTMENT SINK UNTIL DISHWASHER IS REPAIRED. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW HAMBURGER STORED OVER PACKAGED BEVERAGES., CORRECTED. OPERATOR MOVED THE RAW HAMBURGER TO THE BOTTOM OF THE SHELF AND SEPARATED THE BEVERAGES FROM THE AREA.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUAT TEST STRIPS ARE NOT PROVIDED AT THE BAR TO TEST SANITIZER. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Nonfood-Contact Surfaces
- Corrections:
- Discontinue use.
- Comment:
- KNIVES WERE STORED IN CARDBOARD/PAPER SLEEVES. DISCONTINUE THIS PRACTICE INSTEAD USE A KNIFE HOLDER WITH SLOTS. STORAGE THAT IS CHOSEN MUST BE SMOOTH AND CLEANABLE. ,
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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06/24/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO SANITIZER TEST KIT FOR THE DISH WASH MACHINE IN THE KITCHEN AREA. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION SHALL BE PROVIDED. PROVIDE A TEST KIT. , PIC PURCHASED SANITIZER TEST KIT FOR DISH WASH MACHINE TO ENSURE ACCURATE CONCENTRATIONS IN MG/L OF SANITIZING SOLUTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Comment:
- THERE IS NO SANITIZER TEST KIT FOR THE DISH WASH MACHINE IN THE KITCHEN AREA. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION SHALL BE PROVIDED. PROVIDE A TEST KIT. , PIC PURCHASED SANITIZER TEST KIT FOR DISH WASH MACHINE TO ENSURE ACCURATE CONCENTRATIONS IN MG/L OF SANITIZING SOLUTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO SANITIZER TEST KIT FOR THE DISH WASH MACHINE IN THE KITCHEN AREA. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION SHALL BE PROVIDED. PROVIDE A TEST KIT. , PIC PURCHASED SANITIZER TEST KIT FOR DISH WASH MACHINE TO ENSURE ACCURATE CONCENTRATIONS IN MG/L OF SANITIZING SOLUTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Comment:
- THERE IS NO SANITIZER TEST KIT FOR THE DISH WASH MACHINE IN THE KITCHEN AREA. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION SHALL BE PROVIDED. PROVIDE A TEST KIT. , PIC PURCHASED SANITIZER TEST KIT FOR DISH WASH MACHINE TO ENSURE ACCURATE CONCENTRATIONS IN MG/L OF SANITIZING SOLUTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WERE NO COVERED RECEPTACLES FOR SANITARY NAPKINS IN WOMEN'S RESTROOM. A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR FEMININE NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION., A TRASH CAN WITH A LID WAS PURCHASED FOR WOMEN'S RESTROOM AND FOR PROPER DISPOSAL OF SANITARY NAPKINS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Comment:
- THERE WERE NO COVERED RECEPTACLES FOR SANITARY NAPKINS IN WOMEN'S RESTROOM. A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR FEMININE NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION., A TRASH CAN WITH A LID WAS PURCHASED FOR WOMEN'S RESTROOM AND FOR PROPER DISPOSAL OF SANITARY NAPKINS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WERE NO COVERED RECEPTACLES FOR SANITARY NAPKINS IN WOMEN'S RESTROOM. A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR FEMININE NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION., A TRASH CAN WITH A LID WAS PURCHASED FOR WOMEN'S RESTROOM AND FOR PROPER DISPOSAL OF SANITARY NAPKINS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Comment:
- THERE WERE NO COVERED RECEPTACLES FOR SANITARY NAPKINS IN WOMEN'S RESTROOM. A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR FEMININE NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION., A TRASH CAN WITH A LID WAS PURCHASED FOR WOMEN'S RESTROOM AND FOR PROPER DISPOSAL OF SANITARY NAPKINS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/24/2013 | Follow-up |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead air diffusers located directly over the kitchen food prep table. Simply wash these diffusers often as dusts & greases begin to accumulate. Do this project off-hours when no food products will be exposed.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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06/05/2012 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the microwave oven. Pay special attention to the overhead surfaces where particles could become dislodged and enter foods being re-heated. Simply wash and sanitize often.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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05/03/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE DRAIN LINE FROM THE WASH, RINSE, AND SANITIZE BASINS OF THE 3 COMPARTMENT SINK AND THE RIM OF THE DRAIN BOWL BELOW. THE AIR GAP WAS CREATED BY CUTTING A PORTION OF THE END OF THE DRAIN LINE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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05/19/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE PVC DRAIN LINE FROM THE 3 COMPARTMENT SINK WASH, RINSE, AND SANITIZE BASINS WAS FOUND AT / BELOW THE LEVEL OF THE RIM OF THE DRAIN BOWL. THE OPERATOR CONFIRMED THAT FRUITS AND VEGETABLES MAY BE WASHED IN THE LEFT BASIN OF THIS SINK. PROVIDE AND AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM, OF THE DRAIN BOWL BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE PVC DRAIN LINE FROM THE 3 COMPARTMENT SINK WASH, RINSE, AND SANITIZE BASINS WAS FOUND AT / BELOW THE LEVEL OF THE RIM OF THE DRAIN BOWL. THE OPERATOR CONFIRMED THAT FRUITS AND VEGETABLES MAY BE WASHED IN THE LEFT BASIN OF THIS SINK. PROVIDE AND AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM, OF THE DRAIN BOWL BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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04/20/2010 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE CONSUMER ADVISORY OBSERVED ON THE ESTABLISHMENT MENUS WAS WORDED AS FOLLOWS: COOKED TO ORDER. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. ASTERISKS WERE OBSERVED NEXT TO THE CONSUMER ADVISORY AND THE FOLLOWING MENU ITEMS: 12 OZ. DELMONICO STEAK SPECIAL AND 1/3 LB DELUXE GROUND ROUND. THE OPERATOR STATED THAT ALL OTHER MENU ITEMS ARE FULLY COOKED. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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11/19/2009 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE OPERATOR CONFIRMED THAT SOME MENU ITEMS SUCH AS HAMBURGERS AND STEAKS MAY BE COOKED TO ORDER. THE MENU CONTAINED AN ADVISORY REMINDER STATEMENT, (WORDED AS THE CONSUMPTION OF RAW OR UNDERCOOKED FOODS MAY RESULT IN FOODBORNE ILLNESS) BUT NO DISCLOSURE STATEMENT OR ASTERISKS WERE OBSERVED TO IDENTIFY THE UNDER COOKED FOODS. A MENU ADVISORY SHOULD CONSIST OF BOTH A DISCLOSURE AND REMINDER STATEMENT THAT REFERENCES THE FOODS UNDERCOOKED WITH AN ASTERISK OR OTHER SYMBOL(S). THE DISCLOSURE STATEMENT CAN BE A PHRASE SUCH AS "CAN BE COOKED TO ORDER" OR "COOKED TO ORDER" THAT WITH AN ASTERISK INFORMS THE CUSTOMER WHICH FOODS MAY BE SERVED UNDERCOOKED. PROVIDE A DISCLOSURE STATEMENT AND ASTERISKS TO GO WITH THE REMINDER STATEMENT ON THE MENU. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ACCEPTABLE WAYS OF WORDING THE MENU ADVISORY ARE GIVEN BELOW: *1/3 LB DELUXE GROUND *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. 2.) *1/3 LB DELUXE GROUND (COOKED TO ORDER) *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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10/22/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE 2 DOOR REACH IN COOLER, A PACKAGE OF SLICED HAM WAS FOUND AT 45 DEGREES F. ON THE BOTTOM SHELF OF THE COOLER, A SHELLED EGGS WERE FOUND AT 44 AND 46 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. ENSURE THAT FOODS IN THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. COMMENTS: WITH THE APPROVAL OF THE OPERATOR, FOOD TEMPERATURES OF THE EGGS WERE ACQUIRED BY PIERCING THE EGG SHELL WITH A STAB TYPE THERMOMETER. CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: 1.) TRY ADJUSTING THE THERMOSTAT SETTING OF THIS COOLER TO A LOWER TEMPERATURE SETTING. 2.) CONSIDER STORING LESS PRODUCT IN THIS COOLER. FEWER ITEMS MAY IMPROVE THE CIRCULATION OF COLD AIR TO THE LOWER SECTION OF THE COOLER WHERE THE EGGS ARE STORED. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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04/23/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Allen Pk Elks Ldg #2194, 6605 Park, Allen Park, MI 48101 »