Kathy's Cafe, 9105 Macomb, Grosse Ile Twp., MI 48138 - inspection findings and violations

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Business Info

Restaurant name: KATHY'S CAFE
Address: 9105 Macomb, Grosse Ile Twp., MI 48138
Permit #: 030547
Non-smoking facility: No
Last inspection: 06/04/2015
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Inspection findings

Inspection date

Type
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed at time of inspection dishwasher was providing less then 50 ppm chlorine sanitizer solution. Corrected at time of inspection machine was primed and is now providing 50-100 ppm. Corrected.
    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: Prohibiting Animals
    Items:
    Animal(s) dog(s)
    Problems:
    Present in facility Kitchen
    Corrections:
    Do not allow animals in restricted areas of facility. Remove.
    Comment:
    Observed at time of inspection dog in was tied up outside back door to kitchen but kitchen door was left open and dog could accesses back hall way. Live animals shall not be allowed in the kitchen. Corrected at time of inspection dog was taken outside and back door was closed. Corrected.
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
 06/04/2015Routine
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures walls
    Locations:
    kitchen wall(s)
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    Wall behind cook line is greasy. Clean.
    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.
 10/31/2014Routine
  • Critical: Where to Wash
    Items:
    Employee washed/rinsed hands
    Locations:
    Employee(s)
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    Dishwasher washed hands in 3 compartment sink. Employees must wash their hands in designated hand sinks only., Inspector reviewed procedures with employee and PIC. Employee washed hands in hand sink. VIOLATION CORRECTED.
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Critical: Where to Wash
    Items:
    Employee washed/rinsed hands
    Locations:
    Employee(s)
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    Dishwasher washed hands in 3 compartment sink. Employees must wash their hands in designated hand sinks only., Inspector reviewed procedures with employee and PIC. Employee washed hands in hand sink. VIOLATION CORRECTED.
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Effectiveness
    Items:
    Hair restraint hair/beard net
    Locations:
    Employee(s)
    Problems:
    Not worn on face
    Corrections:
    Provide beard net.
    Comment:
    Dishwasher has a beard. Employees must be clean shaven or wear beard net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Effectiveness
    Items:
    Hair restraint hair/beard net
    Locations:
    Employee(s)
    Problems:
    Not worn on face
    Corrections:
    Provide beard net.
    Comment:
    Dishwasher has a beard. Employees must be clean shaven or wear beard net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
 04/24/2014Routine
No violation noted during this evaluation. 10/16/2013Routine
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED RAW BEEF STORED WITH LUNCH MEAT ROLLS., THIS WAS CORRECTED BY RE-ARRANGING RAW BEEF.
    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
  • Junctures, Coved/Enclosed/Seal
    Items:
    Floor(s)
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    COVING MISSING AROUND OUTSIDE OF WALK IN COOLER. ALSO, UNDER DISH AREA.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair Worn spots
    Corrections:
    Repair/replace.
    Comment:
    FLOOR OF WALK IN COOLER IS WORN .REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 09/24/2012Routine
  • Critical: Capacity
    Comment:
    HOT WATER STILL FUNCTIONING.
    General violation description:
    5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
03/20/2012Follow-up
  • Critical: Capacity
    Items:
    Hot water supply
    Problems:
    Insufficient to meet demands
    Corrections:
    Provide sufficient supply if hot water such as a larger or additional hot water heater.
    Comment:
    BEGINNING OF INSPECTION HOT WATER WAS NOT AVAILABLE. PILOT LIGHT WAS BLOWN OUT ON WATER HEATER., THIS WAS CORRECTED AND HOT WATER HAS BEEN RESTORED TO ALL FIXTURES.,
    General violation description:
    5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE WAS NOT SANITIZING AT BEGINNING OF INSPECTION., THIS WAS IMMEDIATELY CORRECTED BY ADJUSTING THE SANITIZER LEVEL.
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    PROVIDE SOAP FOR HAND SINK IN KITCHEN NEAR THREE COMPARTMENT SINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
 03/15/2012Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Wood
    Comment:
    CURRENTLY PAINT ON DRY STORAGE SHELVING IS WORN. RE-SURFACE.
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CURRENTLY FLOOR IN WALK IN COOLER IS SOILED. CLEAN AND MAINTAIN.
    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.
  • Drying mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
 09/14/2011Routine Inspection
  • Critical: Consumption of Raw Animal Food
    Comment:
    DISCLOSURE HAS BEEN PROVIDED ON 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
 03/31/2011Follow-up
  • Critical: Consumption of Raw Animal Food
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    CURRENTLY THE DISCLOSURE IS MISSING ON MENUS. PROVIDE ASTERISK FOR FOOD ITEMS THAT ARE SERVED RAW OR PARTIALLY COOKED. CRITICAL VIOLATIONS SHALL BE CORRECTED WITH IN 10 DAYS. A FOLLOW-UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.,
    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
  • Cleaning, Frequency/Restrictio
    Comment:
    CURRENTLY THE FLOORS IN WALK IN COOLER AND UNDER MAIN LINE EQUIPMENT ARE SOILED. CLEAN AND MAINTAIN THESE AREAS.
    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.
  • Drying mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    CURRENTLY WET MOPS WERE STORED IN WHITE PAIL. PROVIDE PROPER STORAGE FOR MOPS.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PROVIDE LONG TERM CAP FOR UNUSED DRAIN UNDER HAND WASH SINK IN KITCHEN. CURRENTLY CLEAR PLASTIC AND TAPE IS USED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    CURRENTLY LID IS MISSING ON WASTE CONTAINER IN LADIES REST ROOM. PROVIDE LID.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 03/23/2011Routine Inspection
  • Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean the floor under the equipment in the kitchen.
    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.
  • Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    One of the hand wash stations in the kitchen was blocked with tubs. They were removed at the time of inspection and the violation was corrected.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean the floor under the equipment in the kitchen.
    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.
  • Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    One of the hand wash stations in the kitchen was blocked with tubs. They were removed at the time of inspection and the violation was corrected.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean the floor under the equipment in the kitchen.
    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.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    One of the hand wash stations in the kitchen was blocked with tubs. They were removed at the time of inspection and the violation was corrected.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 09/21/2010Routine Inspection
  • Critical:
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Failed to change the color of the test strips. The operator found that the sanitizer tube was kinked. He removed that pipe and the machine was working good. Violation was corrected at the time of inspection.
    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:
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Failed to change the color of the test strips. The operator found that the sanitizer tube was kinked. He removed that pipe and the machine was working good. Violation was corrected at the time of inspection.
    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:
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Failed to change the color of the test strips. The operator found that the sanitizer tube was kinked. He removed that pipe and the machine was working good. Violation was corrected at the time of inspection.
    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:
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Failed to change the color of the test strips. The operator found that the sanitizer tube was kinked. He removed that pipe and the machine was working good. Violation was corrected at the time of inspection.
    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:
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Failed to change the color of the test strips. The operator found that the sanitizer tube was kinked. He removed that pipe and the machine was working good. Violation was corrected at the time of inspection.
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Failed to change the color of the test strips. The operator found that the sanitizer tube was kinked. He removed that pipe and the machine was working good. Violation was corrected at the time of inspection.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Noticed couple soiled, wet wiping cloths stored on the counter. After use store them in a sanitizer bucket.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Noticed couple soiled, wet wiping cloths stored on the counter. After use store them in a sanitizer bucket.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Noticed couple soiled, wet wiping cloths stored on the counter. After use store them in a sanitizer bucket.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Noticed couple soiled, wet wiping cloths stored on the counter. After use store them in a sanitizer bucket.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Noticed couple soiled, wet wiping cloths stored on the counter. After use store them in a sanitizer bucket.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Noticed couple soiled, wet wiping cloths stored on the counter. After use store them in a sanitizer bucket.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 03/10/2010Routine Inspection
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The two door in rail victory cooler was at 43f and the tuna was at 41.9f and the ham was at 43.4. The operator lowered the temperature at the time of inspection and the cooler was at 40f and the tuna was at 41f. Violation was corrected at the time of inspection by lowering the temperature from 41f to 38f.
    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)
 09/10/2009Routine Inspection

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