| 4-501.14 / WAREWASHING EQUIPMENT, CLEANING FREQUENCY Core Item Observed a sticky residue build up on the bar dishwasher and shall be cleaned on a more frequent basis. Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours. Correct By: 27-Apr-2023  |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item Repeat Corrected During Inspection Repeat x2 Observed slime mold build up on the food contact surfaces of the ice machine as well as the soda gun dispensers located at the bar. Clean the ice machine and soda gun dispensers at a frequency necessary to preclude accumulation of soil or mold. Action Taken: Employee cleaned and sanitized the above food contact surfaces during inspection. |
| 6-501.111 (C) / CONTROLLING PESTS Priority Foundation Item Observed fruit flies in the bar area near the 3 compartment sink as well as the hallway connecting the bar to the kitchen. Facility shall increase frequency of cleaning the bar floors and drains as well as increase frequency of their EcoLab pest control visits. Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Correct By: 27-Apr-2023 |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item Repeat Repeat x3 Observed build up of old napkins and single use straws in a puddle near the bar dishwaher. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 27-Apr-2023 |
| Comments |
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| The purpose of todays visit was to conduct a routine inspection of the facility. Facility has new head co-chefs with updated certified food managers. Observed a noticeable increase of cleaning frequency of the kitchen. Bar area shall increase cleaning frequency of floors under equipment as well as drains to prevent breeding environments for fruit flies. No specialized processes are being performed at this facility. All holding temperatures were in the safety zone at the time of inspection. Employees demonstrated knowledge of proper heating, cooling and re-heating temperatures and methods. Sanitizer is EPA approved and proper concentration per manufacturer is being used. Proper knowledge of the big 5 food borne illnesses as well as employee health policy demonstrated. All foods are from an approved source and stored to prevent contamination. There is no need for a follow up at this time. For any questions, you may contact Dan Porter at dporter@geneseecountymi.gov or at 810.257.3197 |