| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item SOUP IN THE BAIN MARIE WAS FOUND AT 110F. THE FOOD WORKER STATED THAT IT WAS STILL HEATING UP. THIS METHOD OF REHEATING POTENTIALLY HAZARDOUS FOODS IS NOT ACCEPTABLE. REHEAT ALL POTENTIALLY HAZARDOUS FOODS ON THE STOVE TO A MINIMUM OF 165F BEFORE PLACING IN A HOT HOLDING UNIT. USE OF METAL PANS FOR HOT HOLDING IS MORE ACCEPTABLE THAN PLASTIC. Correct By: 15-Mar-2016  |
| 3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Foundation Item THERE ARE MANY POTENTIALLY HAZARDOUS FOODS IN READY TO EAT CONDITION IN THE WALK-IN COOLER, NONE OF WHICH WERE FOUND TO HAVE A DATE MARK FOR DISPOSITION. ALTHOUGH THIS FACILITY IS 24 HOUR GOES THROUGH FOODS QUICKLY, THERE IS NO METHOD TO ASSURE THAT FOODS ARE LEFT IN THE COOLING UNITS FOR MORE THAN 7 DAYS. MARK ALL POTENTIALLY HAZARDOUS FOODS IN READY TO EAT CONDITION WITH A DATE, EITHER OF WHEN IT MUST BE CONSUMED, OR THE DATE IT WAS PREPARED. USE SOMETHING THAT WILL STICK (DUCT TAPE?), AND CONSISTENTLY MARK THESE DATES ON THE PANS AND/OR BUCKETS. Correct By: 15-Mar-2016 |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item THE DRAIN ON THE FRONT KITCHEN HANDSINK WAS CLOGGED, AND THE HANDSINK BY THE DISH MACHINE DID NOT HAVE PAPER TOWELS. KEEP HANDSINKS OPERATIONAL, AND STOCKED WITH SOAP AND PAPER TOWEL DURING ALL HOURS OF OPERATION. Correct By: 15-Mar-2016 |
| Comments |
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| THIS FACILITY IS NOT IN COMPLIANCE WITH THE MICHIGAN FOOD LAW. ONE PRIORITY VIOLATION AND TWO PRIORITY FOUNDATION VIOLATIONS WERE CITED. MAKE SYSTEMS FOR DATE MARKING AND REHEATING PROPERLY. KEEP HANDSINKS AVAILABLE AND STOCKED. A FOLLOW-UP INSPECTION SHALL BE CONDUCTED IN TWO WEEKS. |