MILLY`S RESTAURANT & CAFET

Violations (11)

• 16-07-4

  Accumulation of debris in three-compartment sink.

  Basic - Accumulation of debris in three-compartment sink.

  Basic

• 24-07-4

  Cleaned and sanitized equipment or utensils not properly stored.

  Basic - Cleaned and sanitized equipment or utensils not properly stored.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed grease buildup underneath kitchen stove.

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature inside all kitchen coolers.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature inside all kitchen coolers.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food spills throughout kitchen walls.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses.

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate