BISTRO MAXINE

Inadequate hood ventilation unit for current menu (omelettes, french toast). One flat grill and 2 portable electric induction units on site for making omelettes. Facility equipped with a type 2 hood that is for removal of heat, steam and non grease laded vapors. [CA] Type 1 mechanical exhaust is required for the preparation of omelettes/fried eggs/scrambled eggs, french toast. Submit plans to this department for installation of hood or www.ehinfo.org or remove above mentioned equipment from facility.

Repeat violation. Lack of food safety managers certificate. [CA] At least one person must food safety certified. Failure to provide required certification shall constitute an infraction of one hundred dollars ($100) for each day of operation in violation. Chef stated he will register for class by next week.

Lack of cover for ice machine. [CA] Keep equipment in good repair.

Lack of paper towels at hand sink next to ice machine. [CA] Keep dispenser stocked at all times. [COS]

Measured open container of feta at 45F in small glass unit. [CA] Maintain potentially hazardous food 41F and below.

Lack of thermometer for 2 door undercounter unit. [CA] Provide a thermometer. [COS]

Lack of food safety managers certificate on file. [CA] At least one person shall be food safety certified. Enroll in class by April 30 and email proof of registration to aleli.crutchfield@deh.sccgov.org

Inadequate hood ventilation unit for current menu (omelettes, french toast, bacon, sausage). One flat grill and 2 portable electric induction units on site for making omelettes. There is a Type 2 hood on site however this is for removal of heat, steam and non grease laden vapors. Heavy amount of grease odors noted. [CA]A Type 1 mechanical exhaust ventilation hood is required over all cooking equipment that produces grease laden vapors. Remove equipment and submit plans to this Department for installation of a Type 1 hood. Visit www.ehinfo.org -> Food plan check program for more info.

Dishwasher measured at 0 ppm chlorine. [CA] Ensure dishwasher is maintained at 50 ppm chlorine. Manually warewash all food equipment in 3 comp sink until unit is repaired. [COS] Opoerator contacted autochlor during inspection.

Observed raw pork sausage above ready to eat food in undercounter unit. [CA] Store raw meat below ready to eat food.