1300 Campus Parkway
Saline, MI 48176
(Critical) Observed lentil soup cooling improperly in walk-in-cooler. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by placing soup into a shallow metal pan uncovered into walk-in-cooler. Pic will continue to monitor to assure proper cooling. Soup was observed in a plastic cambro covered at 115°F; just prepared in the last class approximately one hour prior
(Critical) Observed potentially hazardous food items cooling improperly in walk-in-cooler. Cooked and cooled potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by (1) transferring bechamel sauce from covered baine marie to shallow pan uncovered in walk-in-cooler with spatula to stir to help facilitate the cooling process (2) transferring steamed broccoli in covered pans to shallow pans uncovered. Please remind all students of proper cooling methods
(Critical) Observed some home-prepared canned food items in facility. Food shall be obtained from approved sources that comply with the food law. Corrected at time of inspection by discussing with pic; home prepared pickle relish will be taken home this evening.
Observed several students preparing food without hair restraints. Food employees/students shall wear hair restraints that effectively restrain their hair and to prevent them from touching their hair
(1) some single-service cups opened from wrong end. Please open from bottom to prevent potential contamination of the food and lip-contact surfaces. (2) tasting spoons on cook line stored improperly. Pleased store so all handles facing upward to prevent potential contamination of the food-contact end
This incident (41695) does not have any more information on it
This incident (26151) does not have any more information on it
(Critical) Observed domestic insect spray in chemical cabinet kitchen side. Critical corrected: at time of inspection placed insect spray in office to be taken home by pic
Inadequate lighting on cook line refrigeration and hot holding side. Please provide additional lighting in this area. Per pic new lighting to be installed by end of the month
Caulk missing in some sections behind handwash sink in bakery. Please recaulk to provide good seal behind sink
Please provide deli tissue or tongs for cookies on display at self-serve area to protect against potential contamination
Some unlabeled working containers of food in spray bottles. Please label all working containers once removed from original container to prevent potential contamination,
These areas in need of cleaning: interior bottom reach-in-coolers on cook line, can opener base and underside of small mixers. Please clean now and as often as necessary to maintain in clean condition
Some metal-stem food thermometers not calibrated properly. Please calibrate and check routinely for accuracy
Please store single-service knives with all handles up and cup lids in a proper dispenser to prevent potential contamination of the food- or lip-contact section
(Critical) Some dented cans found stored in dry storage area. Please inspect cans prior to storage and set aside as needed for return to supplier or discard. Critical corrected: at time of inspection set dented cans aside for return to supplier. Please designate a permanent dented can storage area. Provided pic with can safety poster to review with all staff/students
Some clean dishes stacked wet. Please provide adequate shelving to allow clean dishes to dry prior to stacking
Some wet wiping cloths found stored improperly in manual warewashing area. Please store cloths once wet in a wet wiping cloth solution at proper sanitizer concentration
One metal-stem thermometer in kitchen not calibrated properly. Please calibrate all thermometers routinely to ensure their accuracy
Please provide handwash sign at handwash sink in bakery, notifying employees/students to wash their hands
Indadequate lighting on cook line refrigeration/hot holding side. Please provide additional lighting in this area, this will make it easier to clean properly and provide a safer work environment
These areas in need of cleaning: interior bottom both refrigeration units on cook line (found old sliced cheese in bottom of one), handle area walk-in-cooler door (interior and exterior), handle area microwave oven end of cook line and underside of several small mixers bakery side. Please clean now and as often as necessary to maintian in clean condition
(Critical) Some hand-held sifters in poor repair, are no longer cleanable. Food-contact surfaces shall be smooth and easily cleanable. Critical corrected: at time of inspection discarded sifters. Please continue to monitor all dishes and utensils and discard as needed
Observed student/food employee with fingernail polish. A food employee may not wear fingernail polish or artificial fingernails when working with exposed food, unless wearing intact gloves in good repair
Please provide handwash sign at handwash sink in "new" bakery room notifying food employees to wash their hands
Observed student/food employee in bakery room without hair restraint. Food employees shall wear hair restraints that effectively restrain their hair
Please provide smooth, easily cleanable, non-absorbant shelving in small storage room (old office) to replace wooden pallets to maintain boxed items a minimum 6 inches above floor
These areas in need of cleaning: underside of kitchen aid mixers and stands and can opener stem in need of cleaning. Please clean now and as often as necessary to maintain in clean condition
Observed some students/food employees wearing jewelry. Food employees may not wear jewelry on their arms and hands while preparing food
Please provide additional shelving in bakery room to allow clean dishes and utensils to air dry before stacking or storing
(Critical) (1) observed employee drinking from open cup in kitchen. Food employees shall drink from closed beverage containers. (2) observed employee tasting food improperly; bread in gloved hand placed in mouth. Employee did not stop to wash hands and change gloves critical corrected: (1) at time of inspection removed open cup and discussed use of closed beverage containers. (2) at time of inspection discussed with employee/student proper tasting of food; not using the same utensil more than once and employees shall eat and drink in a designated area where contamination will not occur
(Critical) Sanitizer concentration high at manual warewashing operation. Sanitizer shall be used in accordance with the epa-approved manufacturer's label use instructions. Critical corrected: at time of inspection added water to sanitizer compartment of 3-compartment sink to provide quaternary ammonium at proper concentration. Facility is using a broad range quat 150 - 400 ppm. Proper quat test kit is available to monitor
(Critical) Observed employee/student blowing into gloves before putting them on. Food employees shall clean their hands immediately before donning gloves for working with food and should put their gloves on without blowing into them which would then potentially contaminate the gloves interior and exterior. Critical corrected: at time of inspection discussed handwashing and how to put on gloves.
Please use quat test kit to monitor sanitizer concentration each time sanitizer used
Exterior door open in hallway adjacent to the kitchen. Please keep exterior doors closed
Observed some food employees/students with jewelry. While preparing food, food employees may not wear jewelry on their arms and hands, except for a plain ring such as a wedding band
(Critical) Observed a pitcher of coffee cream at 53f. Must be held at 41f or less. You need to switch and use shelf stable creams from now on, as this is not being monitored. Corrected by discarding cream and using shelf stable product.
(Critical) A package of raw loin meat was found stored over grated cheese in the walk in cooler. Raw product must be on bottom shelf away from ready to eat foods. Corrected by sroting properly.
(Critical) I observed an opened package of ham that was 10 days past the use by date. You need to check your dates and discard outdated product. Corrected by discarding.
(Critical) Observed improper date marking in your facility. Several items were found marked beyond the 7 day requirement. Other items were only dated with one date. You need to have a consistent date marking policy and be assuring everyone is following the correct policy. Put the make/open date and the use by date, which is 6 days from the make/open date. Corrected by chef sam and chef polly working together to assure students are in compliance with this.