| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection Observed stirring spoons stored in stagnant water with an internal temperature of 125 F at a few hours per PIC. Water is replaced every 3 hours per PIC. 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. Action Taken: PIC replaced water at time of inspection. Internal temperature of water was 145 F. Local sanitarian recommended that water is replaced every 2 hours to maintain an internal temperature at or above 135 F.  |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Observed a cart with cases of bottled water stacked on top of each other that blocked access to the handsink. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: PIC relocated the cart with the cases of bottled water to allow the handsink to be accessible |
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| This was a routine inspection. Food is from an approved source and observed an approved sanitizer. Please contact me if you have any questions at mneville@geneseecountymi.gov or (810) 257-3618. |