| 3-501.13 / THAWING Core Item Corrected During Inspection Bag of bar cheese, large container of frozen shredded meat and raw fish being thawed at room temperature;Note: All noted food items are below 41F. Adjust procedures or methods to properly thaw foods. Action Taken: PIC placed items back in the walk in cooler. Correct By: 15-Nov-2023  |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection Chowder soup cooling in a large deep container at 145F from 30 minute prior per operate; cooked rice stored in tightly fitted container at 107F stored in walk in cooler for 30 minute prior per operator. Adjust procedures or methods to assure that food is properly cooled to 41°F or below with in 6 hours or less. Action Taken: PIC stored soup in an ice bath; and removed the cover from rice to let it cool down properly |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection The bar handsink blocked with liquor bottles its not accessible for handwashing. Remove items that is blocking handwashing sink. Action Taken: PIC made handwashing sink accessible for handwashing. |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No toweling available at handsink for hand drying in the bar area Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: PIC provided disposable hand towels. |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item Repeat Observed dust and grease build up on the wire racks located in the kitchen where clean dishes are being stored. Observed dust and mold build up on the fan covers and ceilings of the walk in coolers. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 29-Nov-2023 |
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| This is a routine inspection. NO follow up is required at this time. Reminder: Renew Food service certification soon. Any questions contact ealzoubi@geneseecountymi.gov |