Deuxave
PASS W/ CONDITIONSThursday, July 3, 2014 at 4:15 PM
Violations Cited
01-3-201.11
Approved Source
Wild mushrooms from Mikuni wild harvest must be approved by MDPH. Provide documemtation for approved wild mushrooms source not commercially cultivated. Provide proper approval documentation and permits for preparation of frozen ice cream.
Why This Matters
SEVERE PUBLIC HEALTH THREAT: Unapproved sources bypass all safety controls. Home-prepared foods have caused botulism deaths. Uninspected meat may contain parasites, E. coli O157:H7, or BSE prions. Black market foods linked to tuberculosis, brucellosis outbreaks. Illegal dairy products cause Listeria infections killing 20% of victims. One contaminated batch can sicken hundreds across multiple locations.
Code Requirements
ALL food MUST be from: Licensed, permitted, inspected suppliers; USDA inspected meat and poultry; Grade A dairy products; Approved shellfish dealers on Interstate Certified Shellfish Shippers List; No home-prepared foods EVER; No wild mushrooms unless certified; Documentation required for all suppliers; Invoices must be kept 90 days.
Corrective Actions
IMMEDIATE: Discard ALL food from unapproved sources; Obtain approved supplier list from health department; Verify all current suppliers are licensed; Create approved supplier program; Train receiving staff on checking sources; Post list of approved suppliers
M-3-502.11-.12
Reduced Oxygen Packaging
Multiple potentially hazardous foods undergo specialized processes on site without approved HACCP plans variances. Cured bacon ROP cook chill ROP raw confit. Discontinue reduced oxygen packaging duck confit preservation (prepared 6/10 and after) curing or other specialized processes. Foods discarded by CFPM Adrienne Mosier.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Some equipment paper products stored where ceiling not properly constructe under waste pipes. Store properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Final rinse gauge not registering properly 180F min. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Remove slicer and other food prep equipment from rear dry storage. Ensure no preparation of foods in this area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.