Monroe's Kitchen

Inspector's notes

Observed food build up on the can opener blade. Spoke with kitchen associate and they placed the can opener in the dish area to be washed. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Milk, cantaloupe, cottage cheese, sour cream, whipped cream, and heavy cream with internal temperatures between 56 degrees F and 60 degrees F cold holding in a prep cooler by the soda machine. Ambient temperature of the unit was determined to be 57.5 degrees F by using a min/max thermometer. PIC stated that the items were placed into the unit approximately 30 mins prior to inspectors arrival. TCS items were moved to alternate coolers/freezer to rapidly cool down to 41 degrees F or below. PIC stated that they will call a repairman to fix the cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Milk, cantaloupe, cottage cheese, sour cream, whipped cream, and heavy cream with internal temperatures between 56 degrees F and 60 degrees F cold holding in a prep cooler by the soda machine. Ambient temperature of the unit was determined to be 57.5 degrees F by using a min/max thermometer. Establishment has sufficient cooler capacities to operate safely until the unit is repaired. All equipment must be maintained in good repair at all times. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food build up on the can opener blade. Spoke with kitchen associate and they placed the can opener in the dish area to be washed. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Milk, cantaloupe, cottage cheese, sour cream, whipped cream, and heavy cream with internal temperatures between 56 degrees F and 60 degrees F cold holding in a prep cooler by the soda machine. Ambient temperature of the unit was determined to be 57.5 degrees F by using a min/max thermometer. PIC stated that the items were placed into the unit approximately 30 mins prior to inspectors arrival. TCS items were moved to alternate coolers/freezer to rapidly cool down to 41 degrees F or below. PIC stated that they will call a repairman to fix the cooler. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed eggs (any style) and burgers, on the menu without an asterisk next to the items. Menu has consumer advisory written at the bottom of the menu. Ensure all items that have under cooked eggs and meats are labeled with an asterisk before the reinspection that will occur on or before 4/30/2026. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Milk, cantaloupe, cottage cheese, sour cream, whipped cream, and heavy cream with internal temperatures between 56 degrees F and 60 degrees F cold holding in a prep cooler by the soda machine. Ambient temperature of the unit was determined to be 57.5 degrees F by using a min/max thermometer. Establishment has sufficient cooler capacities to operate safely until the unit is repaired. All equipment must be maintained in good repair at all times. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to next routine inspection.