MONGOL CAFE

Violations on last inspection

1. Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable.
2. Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature., - IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE
3. Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.
4. Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
5. Keep clean and free of litter or rubbish the premises of each food facility; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermi

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