MARQUETTE INN

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: DURING INSPECTION OBSERVED MORE THAN 40 DRAIN FLIES AT THE BAR ON CEILING TILES AND POSTER FLYERS, AT THE FRONT BREAKFAST PREP AREA ON CEILING TILES ON THE FIRST FLOOR AND IN THE BASEMENT DISH AREA.PREMISES MUST BE PEST FREE AT ALL TIMES. CLEAN AND SANITIZE ABOVE STATED AREAS. RECOMMEND PEST CONTROL SERVICE PROVIDE SERVICE PRIOR TO APRIL 1 ,2013. SERIOUS CITATION ISSUED 7-38-020.CITATION NUMBER H000084902 16.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LOOSE GASKETS AT 2DR REFRIGERATOR ON THE FIRST FLOOR BREAKFAST PREP AREA AND AT THE 4DR REFRIGERATOR AT THE WAITRESS STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST MAINTAIN FLOORS DRY UNDER THE EXPOSED HANDSINK AND PREP SINK IN THE BASEMENT AREA AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR HOT WATER FAUCET HANDLE AT THE BASEMENT STAFF RESTROOM. MUST REPAIR LEAKY FAUCET BASE AT BASEMENT 3COMPP SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE OF WALK IN COOLERS THAT HAVE BEEN COOKED OR PREPARED IN ANY WAY AND THAT HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER AND MEAT SLICER IN THE BASEMENT, ALL RUBBER GASKETS ON COOLERS, THE CHEST FREEZERS ON THE 1ST FL IN THE PREP AREAS AND THE SODA GUNS AT THE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN ALL THE PIPES ABOVE THE PREP AREA IN THE BASEMENT, CEILING AND VENTS IN ALL PREP AREAS AND UNDER/AROUND ALL SINKS/DISH MACHINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A SHIELD TO THE LIGHT INSIDE THE WALK IN COOLER (CLOSEST TO THE ENTRANCE) IN THE BASEMENT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FULLY PLACE DRAIN PIPE OVER FLOOR DRAIN UNDER DISH MACHINE TO ELIMINATE WATER FROM RUNNING ALL OVER FLOOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL MOPS HANGING UP WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE ALL UNUSED WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND 60 LIVE SMALL FLIES IN THE BASEMENT PREP AND STORAGE AREAS, 15 IN THE HALLWAY BY THE TOILET ROOMS ON THE 1ST FL, 10 IN THE BAR AND 15 IN THE WAIT STATION ON THE 1ST FL. INSTRUCTED TO ELIMINATE FLIES, CLEAN ALL THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL TO SERVICE THE PREMISES. SERIOUS VIOLATION 7-38-020

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE OF WALK IN COOLERS THAT HAVE BEEN COOKED OR PREPARED IN ANY WAY AND THAT HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER AND MEAT SLICER IN THE BASEMENT, ALL RUBBER GASKETS ON COOLERS, THE CHEST FREEZERS ON THE 1ST FL IN THE PREP AREAS AND THE SODA GUNS AT THE BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST ELEVATE ALL STOCK ITEMS ATLEAST 6" OFF THE FLOOR IN THE LIQUOR STORAGE ROOM AND INSIDE THE WALK IN FREEZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN ALL THE PIPES ABOVE THE PREP AREA IN THE BASEMENT, CEILING AND VENTS IN ALL PREP AREAS AND UNDER/AROUND ALL SINKS/DISH MACHINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A SHIELD TO THE LIGHT INSIDE THE WALK IN COOLER (CLOSEST TO THE ENTRANCE) IN THE BASEMENT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAK AT THE ELBOW OF THE FAUCET ON THE 3 COMP. SINK IN THE BASEMENT AND AT THE PIPE UNDER THE EXPOSED HANDWASHING SINK IN THE BAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A EXPOSED HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS TO THE 1ST FL PREP AREA (CLOSEST TO THE FRONT DOOR.)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FULLY PLACE DRAIN PIPE OVER FLOOR DRAIN UNDER DISH MACHINE TO ELIMINATE WATER FROM RUNNING ALL OVER FLOOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL MOPS HANGING UP WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE ALL UNUSED WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AIR TEMP AT 65.3F IN FIRST FLOOR KITCHEN WHERE POTENTIALLY HAZARDOUS FOODS ARE STORED, INSTRUCTED TO MAINTAIN ALL COOLER TEMPS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING FOOD ITEMS HELD AT IMPROPER TEMPERATURE: 2LBS OF SLICED DELI MEAT AT 54.3F, BEEF AT 53.4F, 5LBS SAUSAGE PATTIES AT 98.4F, 4LBS SAUSAGE LINKS AT 112.3F SOME FOODS STORED AT SAID COOLER AND SOME WERE STORED AT ROOM TEMPERATURE. INSTRUCTED MGR TO KEEP POTENTIALLY HAZARDOUS FOODS AT PROPER HOLDING TEMPERATURE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #409265, DATED ON 09/02/2010, FOR VIOLATIONS #33 MUST CLEAN SHELVES THRU-OUT PREP AREAS, UNDER GRILLS AND FOOD PREP TABLES, GREASE AND FOOD DEBRIS BUILD-UP NOTED, #34 MUST CLEAN FLOORS BEHIND PREP AREAS. #35 HEAVY GREASE AND FOOD DEBRIS BUILD-UP ON KITCHEN WALLS AND BEHIND PREP TABLES, INSTRUCTED TO CLEAN AND MAINTAIN. INSTRUCTED MGR TO CORRECT ALL VIOLATIONS WITHIN GIVEN TIME FRAME.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REFER TO PREVIOUS REPORT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING FOOD ITEMS AT IMPROPER TEMPS: 6 LBS OF HAMBURGER AT 114.9F, 3 LBS TUNA SALAD AND 2LBS OF CHICKEN SALAD AT 54.2F. COLD FOODS KEPT TOO CLOSE TO HOT GRILL, ISTRUCTED MGR TO STORE SUCH FOODS AT PROPER HOLDING TEMPS. FOOD DISCARDED VALUED AT $20.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVES THRU-OUT PREP AREAS, UNDER GRILLS AND FOOD PREP TABLES, GREASE AND FOOD DEBRIS BUILD-UP NOTED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS BEHIND PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MISSING BASE TILES IN BASEMENT KITCHEN WALLS BEHIND 3 COMP SINK AND COOKING LINE, INSTRUCTED TO PROVIDE, HEAVY GREASE AND FOOD DEBRIS BUILD-UP ON KITCHEN WALLS AND BEHIND PREP TABLES, INSTRUCTED TO CLEAN AND MAINTAIN.