| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item Corrected During Inspection Observed 10 Ibs stainless steel container of ground beef made the day prior with an internal temperature of 66 F at one hour located in the hot well PIC. Observed 10 Ibs stainless steel container of queso made the day prior with an internal temperature of 64 F at one hour located in the hot well per PIC. Both items were in the process of being reheated per PIC. Items reheated are placed in the hot well per PIC. Remove noted items from hot well and adjust procedures and methods to properly reheat food to 165 F within 2 hours. Action Taken: Employee reheated noted items on the grill to 165 F within 20 minutes at time of inspection. Local sanitarian informed PIC of proper methods to reheat food items within the appropriate time frame.  |
| 4-703.11 / HOT WATER AND CHEMICAL Priority Item Corrected During Inspection Observed employee ONLY washing and rinsing large stainless steel containers in 3-compartment sink located in the kitchen. Sanitizing step was not utilized at time of inspection. Adjust warewashing operation procedures to assure utensils, dishes, and containers are exposed to the sanitizer solution for the required time period. Action Taken: PIC set up wash, rinse, and sanitize steps for 3-compartment sink. |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Repeat Corrected During Inspection Handsink located in the bar is being used for washing and storing lemons and limes during inspection and is unavailable for proper handwashing. REPEAT X2 Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: PIC removed noted items. |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Corrected During Inspection Soap was not able to dispense at employee handwash sink located in the kitchen. Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: PIC provided noted item. |
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| This was a routine inspection. Facility is clean and very organized. Food is from an approved food source and observed an approved sanitizer. If there is a third repeat of violation 5-205.11 upon the next routine inspection, an office conference shall be held at GCHD along with the associated fees due to noncompliance of the 2009 Food Code. Please contact me if you have any questions at mneville@geneseecountymi.gov or (810) 257-3618. |