| 2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Corrected During Inspection Employee was observed eating at the expo line in the kitchen area. Designate an area away from food preparation for eating and tobacco use. Action Taken: Employee relocated food to designated area for employee food.  |
| 4-501.112 / MECHANICAL WAREWASHING AND EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES Priority Foundation Item Corrected During Inspection Water temperature for the sanitization rinse in the high temperature warewashing machine is at 137° F. Adjust the water temperature so the hot water is 180 °F. or above or have the unit serviced immediately. If manual sanitization cannot occur in 3 or 4 compartment sink or the warewashing machine cannot be repaired with a short amount of the time, the establishment shall be closed until the warewashing machine can be repaired. Correct By: 15-Nov-2021 |
| Comments |
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| The purpose of todays visit was to conduct a routine inspection of the facility. Facility is clean and organized. All holding temperatures were in the safety zone at the time of inspection. Employees demonstrated proper raw cook off temperatures as well as vegetable heating for hot holding during inspection. Observed cooling logs with proper cooling times per the 2009 Michigan Food Code. Observed proper hand washing and glove use between handling raw and ready to eat foods. All food is from an approved source and stored to prevent contamination. Observed proper date marking. 1 Priority Foundation violation was cited 1 Core violation was cited and corrected during inspection. There is no need for a follow up at this time. For any questions, you may contact your area sanitarian at dporter@gchd.us or at 810.257.3197 |