| 2-301.15 / WHERE TO WASH Priority Foundation Item AN EMPLOYEE WAS OBSERVED TO WASH HANDS AND GLOVED HANDS IN THE VEGETABLE SINK. FIX THE HANDSINKS AND INSTRUCT EMPLOYEES TO USE THEM AS OFTEN AS NECESSARY. Correct By: 21-Nov-2013  |
| 3-304.15 (A) / GLOVES, USE LIMITATION Priority Item Corrected During Inspection AN EMPLOYEE WAS OBSERVED TO COME FROM OUTSIDE THE FACILITY WITH A PAIR OF GLOVES ON AND WAS GOING TO PROCEED TO CUTTING CHICKEN WITHOUT CHANGING GLOVES. HAVE EMPLOYEES CHANGE GLOVES IN BETWEEN DIFFERENT TASKS. Action Taken: THE EMPLOYEE WAS INSTRUCTED TO CHANGE GLOVES AND DID SO BEFORE PROCEEDING TO CUTTING CHICKEN. Correct By: 19-Nov-2013 |
| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection A PAN OF HOT CHICKEN WAS LEFT NEXT TO THE WARMING UNIT. OUTER EDGES WERE AT 134 F. KEEP ALL HOT FOODS IN TEMPERATURE CONTROL. Action Taken: THE PAN WAS PLACED IN THE WARMING UNIT AND THE TEMPERATURE WAS RE-ESTABLISHED AT 135 F AND ABOVE. Correct By: 19-Nov-2013 |
| 4-101.11 (B-E) / CHARACTERISTICS - FOOD CONTACT SURFACES EQUIPMENT AND UTENSILS Core Item SCOOPS IN THE RICE AND BEAN CONTAINERS WERE USED SOUR CREAM CONTAINERS, WHICH ARE NOT MADE TO WITHSTAND REPEATED WASHING. USE SCOOPS THAT ARE SMOOTH, DURABLE AND EASILY CLEANABLE. Correct By: 19-Nov-2013 |
| 5-203.11 / HANDWASHING FACILITIES - NUMBERS AND CAPACITIES Priority Foundation Item IN THE KITCHEN, ONE HANDSINK DID NOT HAVE HOT WATER (HOT WATER HEATER WAS NOT WORKING) AND THE OTHER DID NOT HAVE SOAP OR PAPER TOWELS, LEAVING THE KITCHEN WITHOUT A PROPERLY FUNCTIONING HANDSINK. STOCK THE HANDSINK WITHOUT SOAP OR PAPER TOWEL (BY THE DISH MACHINE) AND REPAIR THE OTHER SINK SO THAT IT HAS HOT WATER.. Correct By: 21-Nov-2013 |
| Comments |
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| THIS FACILITY IS NOT IN COMPLIANCE WITH THE MICHIGAN FOOD LAW. TWO PRIORITY VIOLATIONS AND TWO PRIORITY FOUNDATION VIOLATIONS WERE CITED. CORRECTIVE ACTION SHALL BE TAKEN CONCERNING THE HANDSINKS AND HANDWASHING ISSUES. THE HANDSINKS SHALL BE IN WORKING ORDER AND SUPPLIED WITH HOT AND COLD WATER, SOAP AND PAPER TOWELS. EMPLOYEES WILL BE INSTRUCTED TO USE THE HANDSINKS FREQUENTLY AND AS THE ONLY PLACE TO WASH HANDS. A FOLLOW-UP INSPECTION SHALL BE CONDUCTED IN TWO DAYS TO ASSURE THAT THE ONE HANDSINK HAS HOT WATER AVAILABLE, AND THAT BOTH HANDSINKS ARE FULLY STOCKED. ALSO TO ASSURE THAT EMPLOYEES ARE USING THE HANDSINKS FOR HANDWASHING. |