Merlo on Maple

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED ONE KITCHEN PREP COOLER WITH AN AIR TEMPERATURE OF 47.7F.NO POTENTIALLY HAZARDOUS FOODS ARE STORED INSIDE SAID UNIT AT THIS TIME. THE UNIT IS TAGGED HELD FOR INSPECTION. MUST REPAIR THE UNIT SO ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUSTS ON SHELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE/REPAIR USING A NON-TOXIC FINISH AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT BAR 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR AND MAINTAIN. MISSING SINK STOPPERS FOR THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE SINK STOPPERS.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENT NOT MET.ALL FOOD HANDLERS EMPLOYED FOR MORE THAN 30 DAYS,NOT POSSESSING A FOOD MANAGER'S CERTIFICATION MUST PROVIDE FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED STAINED CEILING TILES AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN, REPLACE AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE LINE PREP COOLER WITH AN AIR TEMPERATURE OF 55F. THE COOLER WAS NOT BEING USED AT THIS TIME TO STORE POTENTIALLY HAZARDOUS FOODS. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. NO CITATI...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE AT 50.5F INSIDE OF THE DAIRY AND VEGETABLE WALK-IN COOLER. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE DAIRY/VEGETABLE WALK-IN COOLER. OBSERVED MILK AT 48.7F, SHELL EGGS AT 48.5, WHIPPING CREAM AT 49.4F, CHEESE ATY 50.9F, BUTTER AT 46.7F, AND PANNA COTTA AT 52.1F. MAN...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE THE MISSING CEILING TILES IN THE 1ST FLOOR FOOD PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELD MISSING FROM LIGHT FIXTURE IN THE MEAT WALK-IN COOLER. MUST REPLACE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

A HAIR RESTRAINT IS NEEDED FOR ALL FOOD HANDLING EMPLOYEES IN THE FOOD PREP AREAS. MUST PROVIDE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONTAINERS NOT LABLED, INSTRUCTED TO LABELA AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MEAT SLICER NOT CLEAN AROUND BLADE, FOOD AND GREASE DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

STANDING WATER UNDER ICE MAKER, INSTRUCTED TO CLAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS IN POOR REPAIR/RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED GASKETS.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE (READY TO EAT FOOD). INSTRUCTED MANAGER TO CLEAN AND SANI...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED COOLER DOORS GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST/FOOD DEBRIS ON SHELVES AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR AT BAR AREA. MUST CLEAN FLOOR THROUGHOUT BAR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED HOLES IN WALL IN PREP AREA BY CONVECTION OVEN. MUST SEAL ALL HOLES IN WALL ALSO MUST DETAIL CLEAN ALL UNCLEAN WALLS AT BAR AND IN DISHMACHINE ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. OBSERVED BURNED OUT LIGHT BULBS ABOVE DISHMACHINE. MUST PROVIDE AND IN...