The following violation(s) have been corrected since the last inspection.
3-403.11/PROPER REHEATING PROCEDURES FOR HOT HOLDING 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 Action Taken: SOUPS AND OTHER FOODS KEPT IN HOT HOLDING ARE REHEATED IN THE MICROWAVE BEFORE BEING PLACED IN HOT HOLDING.
3-501.17/READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING 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 Action Taken: POTENTIALLY HAZARDOUS FOODS IN READY TO EAT CONDITION WERE FOUND DATE MARKED DURING THIS INSPECTION.
5-205.11/USING A HANDWASHING SINK 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 Action Taken: BOTH KITCHEN HANDSINKS WERE ACCESSIBLE AND STOCKED DURING THIS INSPECTION.

Comments
THIS FACILITY IS IN COMPLIANCE WITH THE MICHIGAN FOOD LAW. ALL VIOLATIONS FROM THE 3/15/16 ROUTINE INSPECTION HAVE BEEN CORRECTED.