| 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  |
| 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 |
| The following violation(s) have been corrected since the last inspection. |
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| 4-501.11/GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION 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 Action Taken: Staff showed that all down unit received maintenance. Temperatures were back in the safety range. |
| 8-304.11/RESPONSIBLITIES OF THE PERMIT HOLDER 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 Action Taken: Facility showed proof of cooling logs and staff was maintaining log more accurately. |
| 6-501.14/CLEANING VENTILATION SYSTEMS, NUISANCE, AND DISCHARGE PROHIBITION 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 Action Taken: Air ducts were cleaned and hoods were cleaned weekly. |
| Comments |
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| This facility was in compliance with Michigan Food Code. The facility was clean and much more organized. Manager showed proof of work done on all equipment to repair all down units. The facility was keeping a proper cooling log as they were informed to do on previous inspections. |