| 3-101.11 / SAFE, UNADULTERATED & HONESTLY PRESENTED Priority Item Corrected During Inspection Observed blu cheese in salad cooler getting dripped on from leaking cooler above salad cooler. Discard unsafe or adulterated food items. Action Taken: Staff discarded the blue cheese and moved the salad cooler away from the leaking cooler.  |
| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Corrected During Inspection Employee observed handling bread with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. Action Taken: Employee discarded all bread that was touched. |
| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item In-use utensils improperly stored between use. Observed ice scoops being stored with handles in the ice. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 06-Aug-2019 |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Observed blu cheese, ranch and sardines all holding at a temperature above 41°F, and all other food that was below 45 degrees were moved to a cooler that was working.. Maintain cold potentially hazardous foods at or below 41°F Action Taken: All foods were discarded that were above 45 degrees. Action Taken: All above listed foods that were held at 45 degrees or higher were discarded. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Observed the salad reach in cooler not maintaining a temperature below 41 degrees, the silver king reach in cooler was leaking steadily down onto salad cooler, and the tall dessert reach in cooler was not maintianing temperautres below 41 degrees. Maintain equipment in good repair. Correct By: 13-Aug-2019 |
| 4-501.17 / WAREWASHING EQUIPMENT, CLEANING AGENTS Priority Foundation Item Corrected During Inspection Staff stated that they were not using the proper dish washing agent in the warewashing machine due to the facility not having any left. Provide and use a cleaning agent for the wash solution when warewashing. Action Taken: During the inspection a new shipment of the soap arrived for the facility. |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Repeat Corrected During Inspection **Repeat x2**Observed meat slicer that is visibly soiled on the back plate and base of the blade holding area. Maintain food contact surfaces in a clean condition. Action Taken: Staff cleaned the meat slicer. |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item Observed excessive slime mold build up in soda gun holster and soda gun head. Clean the soda guns and holsters at a rate that prevents slime mold build up. Correct By: 06-Aug-2019 |
| 4-702.11 / BEFORE USE AFTER CLEANING Priority Item Corrected During Inspection Observed dishes not being properly sanitized at the 3 compartment sink. Clean and sanitize all utensils and equipment before contact with food. Action Taken: Staff used a bleach and water mixture in the sink to make a proper sanitizer for the utensils. |
| 6-501.14 / CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION Core Item The air ducts and filters are covered in a thick layer of grease and debris. Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination. Correct By: 13-Aug-2019 |
| 7-201.11 / SEPARATION Priority Item Corrected During Inspection Observed a cleaning spray being stored among pots and pans in drying rack area. Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Cleaning spray was moved to an area where chemicals were all stored. |
| 8-304.11 / RESPONSIBLITIES OF THE PERMIT HOLDER Core Item Observed facility was no longer keeping a cooling log, this facility had been previously told that a cooling log was needed for their soups and sauces by the local health department. This facility shall keep an active temperature log of all cooling processes for soups and sauces. Correct By: 13-Aug-2019 |
| Comments |
|---|
| This facility was not in compliance with the food code. Facility was overall clean, observed staff using proper hand washing and hair restraints. This facility was not using the cooling methods that were agreed upon with the Genesee County Health Department, no cooling log has been kept in this facility. A follow up inspection will be needed to ensure proper cooling logs are kept. If an enforcement follow up is required the facility will be charged a $104 follow up fee. |