MONTIEN RESTAURANT

PASS June 16, 2016 at 6:23 PM

5 violations

01-3-101/701.11 - Spoilage Unsafe Food: 45 dozens eggs left out of cold hodling temperature overnight in dry storage area (per owner / manager) ensure cold hold products are stored under refrigeration of 41f or below at all times. Manager volunta...

FAIL June 6, 2016 at 3:48 PM

5 violations

01-3-101/701.11 - Spoilage Unsafe Food: 45 dozens eggs left out of cold hodling temperature overnight in dry storage area (per owner / manager) ensure cold hold products are stored under refrigeration of 41f or below at all times. Manager volunta...

PASS June 12, 2015 at 4:01 PM

8 violations

17-4-302.14 - Test Kit Provided: no chlorine test kit to measure sanitizer in low temp dish machine | 23-4-602.13 - Non-Food Contact Surfaces Clean: grease barrel outside with heavy grease build up clean to remove | 31-5-204/05.11 - Location Acc...

FAIL June 5, 2015 at 4:24 PM

8 violations

17-4-302.14 - Test Kit Provided: no chlorine test kit to measure sanitizer in low temp dish machine | 23-4-602.13 - Non-Food Contact Surfaces Clean: grease barrel outside with heavy grease build up clean to remove | 31-5-204/05.11 - Location Acc...

PASS December 19, 2014 at 6:03 PM

6 violations

15-4-202.16 - Non-Food Contact Surfaces: Defrost reach in freezers in basement. | 15-4-202.16 - Non-Food Contact Surfaces: Repair tube to sanitizer pump. | 17-4-302.14 - Test Kit Provided: Replace sanitizer test kits. | 21-3-304.14 - Wiping Cloths...

FAIL December 10, 2014 at 10:35 PM

6 violations

15-4-202.16 - Non-Food Contact Surfaces: Defrost reach in freezers in basement. | 15-4-202.16 - Non-Food Contact Surfaces: Repair tube to sanitizer pump. | 17-4-302.14 - Test Kit Provided: Replace sanitizer test kits. | 21-3-304.14 - Wiping Cloths...

PASS W/ CONDITIONS December 30, 2013 at 5:00 AM

0 violations

PASS April 9, 2013 at 6:51 PM

2 violations

08-3-302.11/3-304.11 - Separation Segregation Cross Contamination: Cooked chicken and raw shrimp were observed within the same container within a single-door flip top unit within the kitchen. Both food items are wok cooked to a temperature well i...

FAIL March 25, 2013 at 6:50 PM

2 violations

08-3-302.11/3-304.11 - Separation Segregation Cross Contamination: Cooked chicken and raw shrimp were observed within the same container within a single-door flip top unit within the kitchen. Both food items are wok cooked to a temperature well i...

PASS W/ CONDITIONS December 30, 2012 at 5:00 AM

0 violations

PASS W/ CONDITIONS September 25, 2012 at 6:01 PM

2 violations

23-4-602.13 - Non-Food Contact Surfaces Clean: Clean the handles to the flip-top refrigerator near the fryer and to the basement walk-in freezer. | 36-6-501.11-.12 - Improper Maintenance of Floors: Clean the floor beneath the rear of the fryer.

PASS W/ CONDITIONS February 8, 2012 at 4:11 PM

1 violation

23-4-602.13 - Non-Food Contact Surfaces Clean: The handles to the walk-in freezer and refrigerator were soiled. The build-up should be removed.

PASS W/ CONDITIONS July 18, 2011 at 3:04 PM

3 violations

17-4-204.112/.115 - Equipment Thermometers: Provide visible thermometers where necessary. | 19-4-501.18-.110 - Wash Rinse Water Clean Proper Temperature.: Repair rinse temp on low temp dishwasher | 37-6-501.11-.12 - Improper Maintenance of Walls/C...

PASS W/ CONDITIONS February 14, 2011 at 4:46 PM

2 violations

21-3-304.14 - Wiping Cloths Clean Sanitize: Store wiping cloths in sanitizer | 37-6-501.11-.12 - Improper Maintenance of Walls/Ceilings: Clean cooking vent hood.

PASS W/ CONDITIONS August 11, 2010 at 4:25 PM

3 violations

08-3-305-307.11 - Food Protection: Elevate all food products off floor. | 17-4-302.14 - Test Kit Provided: Provide chlorine test kit. | 36-6-501.11-.12 - Improper Maintenance of Floors: clean floor undercooking equipment.

PASS January 11, 2010 at 3:21 PM

6 violations

15-4-202.16 - Non-Food Contact Surfaces: Basement-defrost freezer. | 17-4-204.112/.115 - Equipment Thermometers: Provide thermometers where necessary | 19-4-501.18-.110 - Wash Rinse Water Clean Proper Temperature.: adjust wash temp to dishwasher |...

FAIL January 4, 2010 at 4:33 PM

6 violations

15-4-202.16 - Non-Food Contact Surfaces: Basement-defrost freezer. | 17-4-204.112/.115 - Equipment Thermometers: Provide thermometers where necessary | 19-4-501.18-.110 - Wash Rinse Water Clean Proper Temperature.: adjust wash temp to dishwasher |...

PASS August 28, 2009 at 2:32 PM

0 violations

PASS April 6, 2009 at 2:54 PM

3 violations

35-6-501.111/.115 - Insects Rodents Animals: REPAIR outside delivery chute door to make tight fit to keep "pests" ( rodents etc. ) from entering--NOTE pest control co. here today( EHS PEST CONTROL ) found some rodent droppings & tr...

FAIL April 2, 2009 at 2:43 PM

3 violations

35-6-501.111/.115 - Insects Rodents Animals: REPAIR outside delivery chute door to make tight fit to keep "pests" ( rodents etc. ) from entering--NOTE pest control co. here today( EHS PEST CONTROL ) found some rodent droppings & tr...

PASS W/ CONDITIONS September 25, 2008 at 6:45 PM

2 violations

08-3-305-307.11 - Food Protection: Provide greater separation between raw meat and vegetables within the basement walk-in. Discontinue the storage of products directly on the floor of the walk-in and walk-in freezer. | 36-6-501.11-.12 - Improper ...

PASS W/ CONDITIONS April 3, 2008 at 6:22 PM

19 violations

08-3-302.11/3-304.11 - Separation Segregation Cross Contamination: | 08-3-305-307.11 - Food Protection: Separate Customer Ice from Cold plate. Remove peeling paint from pipe at prep table cellar kitchen.Relocate food table away from sewage pipe...

FAIL March 24, 2008 at 3:18 PM

19 violations

08-3-302.11/3-304.11 - Separation Segregation Cross Contamination: | 08-3-305-307.11 - Food Protection: Separate Customer Ice from Cold plate. Remove peeling paint from pipe at prep table cellar kitchen.Relocate food table away from sewage pipe...

PASS W/ CONDITIONS October 23, 2007 at 2:22 PM

7 violations

03-3-501.16 - Hot Holding: Need to keep sauces hot at 140 degrees or higher -Sauces reheated-made 2 hours prior | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Provide proper cooling methods for cooling crispy ducks | 15-4-202.16 -...

FAIL October 22, 2007 at 4:53 PM

7 violations

03-3-501.16 - Hot Holding: Need to keep sauces hot at 140 degrees or higher -Sauces reheated-made 2 hours prior | 04-3-501.15/4-301.11 - Inadequate Facilities/Cooling Methods: Provide proper cooling methods for cooling crispy ducks | 15-4-202.16 -...