MI REY

Violations (10)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) Provide food handler for all food employees on site

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(A) Do not store items in hand wash sink at bar

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Do not store raw chicken over cooked/RTE FOOD IN RIC

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Date mark cooked food, open containers with use by date if held longer than 24 hours

• 43

  In-use utensils; properly stored

  3-304.12 Observed scoop handle in dry ingredient bins directly touching food product. Keep handles upright and protected

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean dirty vent hood grease filters

• 55

  Physical facilities installed, maintained, and clean

  6-501.114 Store all mechanical tools away from food and clean utensils in kitchen and storage

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Repair small leak on 3-comp sink faucet at bar. Re-caulk hand wash sink to wall properly in kitchen

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 STORE ALL PERSONAL FOOD AWAY FROM FOOD PRODUCT IN ESTABLISHMENT AND LABEL AS SUCH

• 56

  Adequate ventilation and lighting; designated areas used

  6-501.110 Store all personal items away from food storage areas (jackets, hats, drills, etc.)