| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Sliced tomatoes and cut greens located in the coldtable adjacent to the grill are being cold held at 48°F. Diced tomatoes have an internal temperature of 44F and the cut greens have an internal temperature of 46F. Both were placed in the coldtable an hour before observation per operator. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Employee placed the sliced tomatoes and the cut greens into the 3 door reach in cooler that is cold holding at the proper temperature. Sliced tomatoes and cut greens cooled in the proper amount of time per Michigan 2009 Food Code.  |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Corrected During Inspection The coldtable located adjacent to the grill has an internal ambient temperature of 48F and is not at the proper cold holding temperature of 41F or less. The gaskets on the cold table are torn and no longer easily cleanable. Maintain equipment in good repair. Action Taken: Person in charge called for a repair on the cold table. Cold table is now holding food at the proper cold holding temperature. |
| 4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER Priority Item Corrected During Inspection The sanitizer concentration for chlorine in the warewashing machine is at 0ppm. Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Action Taken: Employee replaced empty sanitizer container with a new one. Warewashing machine now has proper sanitizer concentration per manufacturer. |
| 4-501.14 / WAREWASHING EQUIPMENT, CLEANING FREQUENCY Core Item Corrected During Inspection Observed debris on the top of the warewashing machine that could be a possible source of contamination. Observed slime mold build up on the chemical dispensing basin of the warewashing machine. Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours. Action Taken: Employee cleaned the warewashing machine when instructed to do so. |
| 6-201.11 / FLOORS, WALLS, AND CEILINGS Core Item The ceiling located above the door to the kitchen is missing tiles. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. . Correct By: 27-Jul-2021 |
| 6-501.14 / CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION Core Item The hood vent filters are soiled with grease and shall be cleaned on a more frequent basis. Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination. Correct By: 27-Jul-2021 |
| Comments |
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| The purpose of todays visit was to conduct a routine inspection of the facility. Observed an increased cleaning frequency since previous inspection with previous owner. Employee demonstrated proper heating, cooling and re-heating methods and temperatures. Observed proper hand washing and glove/utensil use when handling ready to eat foods. Warewashing machine is operating properly with correct sanitizer concentration per manufacturer. 2 Priority violations were cited and corrected during todays visit. 4 Core violations were cited during todays visit. There is no need for a follow up at this time. For any questions, you may contact your area sanitarian at dporter@gchd.us or at 810.257.3197 |