| 3-501.13 / THAWING Core Item Corrected During Inspection Three 3 pound bags of cooked sausage were observed thawing (still frozen) on a cookie sheet. Adjust procedures or methods to properly thaw foods. Action Taken: The three bags of cooked sausage were placed in the reach in cooler to thaw during this inspection.  |
| 4-501.12 / CUTTING SURFACES Core Item Resurface or replace the grooved and discolored cutting boards (on the cold top reach in cooler and the portable ones). Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 13-Oct-2020 |
| 5-202.13 / BACKFLOW PREVENTION, AIR GAP Priority Item No air gap provided on the tree compartment sink. Drain line from the three compartment sink was observed lying below the flood rim of the floor drain. Provide an air gap between the drainline equipment and sewer system to protect water supply Correct By: 29-Sep-2020 |
| 6-202.15 / OUTSIDE OPENINGS, PROTECTED Core Item Corrected During Inspection The rear steel door was propped open with a stick at the beginning of this inspection. To prevent the entrance of insects and rodents utilize the screen door. Action Taken: The steel door remained open and they utilized the screen door. |
| 6-501.11 / PHYSICAL FACILITIES - GOOD REPAIR Core Item Repair the rear steel door. Provide a sweep on both sides. The inner surface is curling upwards and the sweep on the outer surface of the door is broken. Maintain the physical facilities so they are in good repair at all times. Correct By: 03-Oct-2020 |
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| Todays inspection was an operational routine inspection. If you have any questions regarding this report, please contact your inspecting Sanitarian at 810-257-3848. The violations cited today were discussed with the manager . Correct the violations as noted in this report. The photo showing the correction of the priority violation may be e mailed or faxed (cgreen@gchd.us or 810-257-3125) before October 13, 2020. Note: The ansul system has not bee serviced since 2016 and the fire extinguisher has net been inspected since 2015. Though there were NO temperature issues it was strongly suggested that you utilize ice wands in collaboration with your ice bath because you prepare meat sauce in a stock pot that holds about 8 gallons. |