Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Food was held at 50 °F, in the Bain Marie area, rather than 41°F or below as required.
Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required.
Food Temperature Measuring Devices Provided (46.632)
--Not all refrigerators have visible thermometers.
Equipment in Good Repair & Proper Adjustment (46.671)
--Ambient temperature of one bain Marie is 50 degrees.
Surface Characteristics of Indoor Areas of Food Facilities (46.901)
--Wall is in need of repair by the mop sink.
Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
--Observed 2 bottles of liquor with dead insects.
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