Micheles Restaurant & Catering

Year by year

Inspections

1. Apr 30, 2026 Routine · 2 priority
   • Serious Priority

     READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING

     Several ready to eat, temperature control for safety foods held in refrigerators are not date marked with use by date. Items include: coleslaw, buttermilk ranch salad dressing, lobster mac n cheese, bbq ribs, etc.

     Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.

     Code 3-501.17

   • Serious Priority

     MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER

     The bar dishmachine is not providing sanitizer in the final rinse cycle. Equipment and glassware washed in machine is not being sanitized.

     Correction: Repair or adjust dishmachine to provide proper concentration of sanitizer. Do not use dishmachine until 50-100 ppm chlorine concentration is provided.

     Code [B] 4-501.114

2. Jun 26, 2025 Routine · No items found

   No violations cited.

3. Jun 27, 2024 Routine · 3 core, 1 repeat
   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for reduced oxygen packaging (vacuum packaging) cooked foods.

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core

     COMPLIANCE WITH FOOD LAW - EGG SOURCE

     Eggs were obtained from an unapproved source.

     Correction: Obtain eggs from an approved source.

     Code 3-201.11 (H)

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer or Thermolabels are not provided for measuring utensil surface temperatures in the kitchen (hot water) dishmachine.

     Correction: Provide an irreversible registering thermometer or Thermolabels for use in the kitchen dishmachine.

     Code 4-302.13 (B)

4. Jun 22, 2023 Routine · 2 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken is observed stored above ready to eat foods in the True upright cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Note: violation was corrected during inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishmachine at bar is not providing sanitizer in final rinse cycle. Equipment and utensils are not being sanitized.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration of 50 - 100 ppm chlorine concentration. Do not use dishmachine at bar until repair is completed, use dishmachine in kitchen.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Thermometers are missing from several of the chest freezers.

     Correction: Provide thermometers in all refrigeration units.

     Code 4-204.112 (B)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer or thermolabels are not provided for measuring utensil surface temperatures in the hot water sanitizing dishmachine in kitchen.

     Correction: Provide an irreversible registering thermometer or thermolabels.

     Code 4-302.13 (B)