Miel Brasserie
FAILWednesday, December 20, 2017 at 3:35 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Foods inside of the deli style cooler near the cooking line on the first floor kitchen with elevated temperatures between 48-50F.PIC stated the the foods had just been prepared approximately 2.5 hrs prior. Ensure all piotentially hazardous foods are being maintained at below 41F before being placded out for service. All foods were removed at the time of the inspection.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
02-3-602.11-.12/3-302.12
Food Container Labels
Sevreal squeeze bottle in the first floor kitchen with no labels. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Boxes of food observed being stored on the ground of the walk-in freezer on the 4 th floor. Discontinue and store elevated a minimum of 6 inches off the ground.
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.
15-4-202.16
Non-Food Contact Surfaces
Deli style cooler in the first floor kitchen near the pastry preparation table with an elevated temperature of 46F. PIC stated that all the foods inside of the unit had just been prepared in the morning. Discontinue use unless the unit is abole to maintain a temperature below 41F. All foods were removed at the time of the inspection and placed into the walk-in cooler that was operating below 41F.
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.
16-4-501.11/.15
Dishwashng Facilities
Final rinse temperature dish machine near the employee cafeteria only reaching 170F. Address and make any necessary repairs. Facilities was on site at the time of the inspection to address the issue.
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.
29-5-201/02.11
Installed and Maintained
Pipe under the hand sink in the 4 th floor kitchen not attached. Parts have been ordered anupon arrival will be installed. Adiitional hand sink in the same kiktchen is to be used until repairs have been made.
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.