Le Moulin Rouge

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. PIC informed. Per PIC, menu revisions are in progress.

Inspector notes: Establishment is lacking a 3 bay sink in the kitchen. Establishment must have a 3 bay sink.

Inspector notes: The door to the outside, located in the rear, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Per PIC, parts are on order.

Inspector notes: The non-food contact surfaces of the areas behind the oven at the cookline have an accumulation of dust, dirt and other debris.

Inspector notes: Establishment is lacking a 3 bay sink in the kitchen. 4-301.12 Manual Warewashing, Sink Compartment Requirements. (A) Except as specified in ¶ (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used. (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers; (2) Low- or line-pressure spray detergent foamers; (3) Other task-specific cleaning EQUIPMENT; (4) Brushes or other implements; (5) 2-compartment sinks as specified under ¶¶ (D) and (E) of this section; or (6) Receptacles that substitute for the compartments of a multicompartment sink. -The 3 compartment requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. -Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil; 2. Removal of any abrasive and removal or dilution of cleaning chemicals; and 3. Sanitization. -Establishment shall install a 3 bay sink to wash, rinse, and sanitize.

Inspector notes: The non-food contact surfaces of the ice machine and area underneath the stove have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.