Marquette

Food properly labeled; original container — Inspector Note: Observed flour, outside of original container, without a food label. CA: Advised PIC to ensure all food outside of the original container is labelled with the common name.

Thermometers provided and accurate — Inspector Note: Observed no thermometers to measure ambient temperatures in the bar RICs nor the main kitchen RICs and RIFs. CA: Advised PIC to obtain thermometers.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted for customers to view. CA: Advised PIC that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed establishment operating without appropriate testing strips for quat sanitizer buckets and 3 comp sink. All establishments shall have testing strips for sanitizer solution to test the concentration level to prevent possible contamination. CA: Advised PIC to get quat sanitizer strips ASAP.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulations in the bar RIC and the interior of the microwave in the main kitchen. CA: Advised PIC to maintain all nonfood contact surfaces clean to sight and touch.

Hot and cold water available; adequate pressure — Inspector Note: Observed a lack of hot water supply to the bar sinks. CA: Advised PIC to ensure hot water is supplied to all sinks for proper handwashing and sanitization.

Physical facilities installed, maintained, and clean — Inspector Note: Observed an accumulation of black and greasy build up and debris on the floors and walls of the main kitchen. CA: Advised PIC to maintain all physical facilities in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hot water at the bar handwashing sink. The water temperature measured at 77F. CA: Advised PIC to ensure handwashing sink is equipped to provide tempered water at a temperature of at least 85ºF.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed grainy buildup on the soda gun at the bar. CA: Advised PIC to ensure soda gun is cleaned at least every 24 hours to sight and touch.

Proper date marking and disposition — Inspector Note: Observed cheese and ranch in the main kitchen RICs without datemarking. COS: PIC disposed of items