MONTROSE DELI

Violations on last inspection

1. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE: Observed no employee hand washing signage at hand sink in rear kitchen prep area. must provide.
2. FOOD SEPARATED AND PROTECTED: Observed raw duck and raw beef next to each other on the same cutting board in rear meat prep area. instructed to seperate raw animal meat to prevent contamination. food discarded voluntarily. food we
3. PROPER COLD HOLDING TEMPERATURES: Observed cooked rice with mushrooms and cheese held in storage closet at room temperature at 57f. also observed the following tcs foods held in the storage closet at room temperature. cooked eggrolls
4. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP: Observed person on site cannot accurately measure the ph of sushi rice. instructed person in charge to accurately determine the ph of sushi rice or provide a sushi rice lab report verifying the ph fro
5. THERMOMETERS PROVIDED & ACCURATE: Observed no equipment thermometer at cold holding unit where packaged saurkraut is being held. must provide equipment thermometer to accurately measure the ambient temperature inside cold holding unit

Full inspection history

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