MI GENTE SPORT BAR & RESTAURANT

High Priority - Toxic substance/chemical improperly stored perfume on dry storage rack in the kitchen

Intermediate - Handwash sink does not have enough water pressure to properly wash hands in the restroom

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken , cooked 2 days ago not dated

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in the restroom

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Behind fryers in the kitchen

Basic - Food not stored at least 6 inches off of the floor. -Cooking oil placed on the floor in front of single service rack

Basic - Hole in or other damage to wall. Above to reach in cooler

Basic - Ice scoop handle in contact with ice. - mixing bowl inside of ice machine

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ice machine filter dusty - hood filter

Basic - Plumbing system in disrepair in restroom, hot water faucet not working.

Basic - Self-closing device on bathroom door disconnected/broken in restroom

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above ice machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ cooked onions (59F - Cold Holding) from 25 minutes ago , operator rapid chill to bring down to 41° Corrected On-Site

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit./ at bathroom employee hand sink water temp 75° Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ cook line

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

Basic - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ hood