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Inspection Information
Facility Name:	Cork On Saginaw
[?] Facility Type:	Full Service with Alcohol
[?] Inspection type:	Routine Inspection
[?] Inspection date:	30-August-2016

[?] Violations: A summary of the violations found during the inspection are listed below.

2-402.11 / HAIR RESTRAINTS Core Item 3 of the 4 Employees noted working in food preparation/cooking area without a hair restraint. Provide employees working in the food prep/cooking areas with an effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 30-Aug-2016
3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item Corrected During Inspection SOUP WAS IMPROPERLY reheated IN THE WARMER WITHOUT FIRST BEING REHEATED TO 165 DEGREES. Adjust procedures and methods to properly reheat food. Action Taken: THE SOUP WAS REHEATED ON THE STOVE.
3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item (CORRECTED DURING INSPECTION) THERE WERE SEVERAL FOODS BEING HELD PAST THE MARKED USE BY DATE. EGGPLANT CUSTARD 8/15, DILL CAPER SAUCE 8/5, TAHINI 8/19, TZATIKI SAUCE 8/12 Discard potentially contaminated or unsafe foods. PAY ATTENTION TO DISCARD DATES ON FOODS.
4-204.112 (A-D) / TEMPERATURE MEASURING DEVICES Core Item THERE ARE NO THERMOMETERS IN THE SALAD PREP COOLER OR THE COOKS REACHIN COOLER. INSTALL thermometers so that it is located in the warmest part of the refrigeration unit. Correct By: 30-Aug-2016
4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item THE NEWLY INSTALLED DISHMACHINE WAS NOT SANITIZING DISHES AND UTENSILS. Maintain equipment in good repair. HOBART REPAIR SERVICE WAS ONSITE BEFORE THE END OF THE INSPECTION. Correct By: 30-Aug-2016
6-501.111 (C) / CONTROLLING PESTS Priority Foundation Item Corrected During Inspection FLY STRIPS IMPROPERLY HANGING OVER 3 AREAS IN THE KITCHEN: FOOD PREP TABLE, FOOD STORAGE SHELF, CLEAN DISH STORAGE. 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. Action Taken: THE STRIPS WERE REMOVED BY THE PIC.

Comments
TODAY'S VISIT IS TO CONDUCT A ROUTINE INSPECTION. THIS WRITER ARRIVED TO FIND THE FACILITY BEING MAINTAINED IN A MANNER THAT IS COMPLIANT WITH THE FOOD CODE. ALL STORAGE AREAS ARE CLEAN AND ORGANIZED AS IS THE KITCHEN. STAFF WERE OBSERVED TO PROPERLY HANDLE FOODS. FAX OR EMAIL A COPY OF THE CURRENT CERTIFIED FOOD MANAGER CERTIFICATE.