| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Corrected During Inspection Observed the faucet to be removed from the hand sink in the meat WIC so that it was unavailable for hand washing. Repair handsink. Maintain equipment in good repair. Action Taken: PIC repaired handsink.  |
| 4-703.11 / HOT WATER AND CHEMICAL Priority Item Observed sanitization rinse in high-temperature dishmachine is not reaching 160 degrees per thermometer and test strips. Facility will utilize 3 compartment sink to sanitize dishes until machine is repaired. Repair dish machine. Sanitize dishes in 3 compartment sink until machine is repaired. Adjust exposure time to hot water so utensils reach a minimum surface temperature of 160°F. Correct By: 08-Apr-2024 |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Repeat Corrected During Inspection REPEAT X2 Observed the handsink in the meat WIC to be used for storage of a bucket and tools and the faucet of the hand sink, and the hand sink in the kitchen by the grill being used to store tools during inspection and are unavailable for proper handwashing. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: PIC removed above noted items from hand sinks. |
| Comments |
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| This was a routine inspection. The facility was very clean and organized. Employee demonstrated proper heating and holding temperatures. Violation 4-703.11 requires a follow up that shall occur no later than 4/8/24. Violation 5-205.11 has been repeated 2X. If it is repeated 3X an office conference shall occur with fees. For questions please contact Brittney Wallace at bwallace@geneseecountymi.gov or 810-257-3199. |