100 Silver Maples Dr
Chelsea, MI 48118
(Critical) I observed a full pan of bean soup that was put into the walk in cooler, which is an unsafe cooling method. I want you to put soups/sauces into shallow hotel pans to cool and place into walk in cooler uncovered while cooling. Begin to use the cooling charts i left you for the next 3 weeks to verify your cooling methods are meeting the cooling parameters. Bean soup was discarded. I will be back in 3 weeks to verify safe cooling methods.
(Critical) Facility will cook to order foods that may be undercooked if requested by customer. However the menu does not have a consumer advisory. A consumer advisory is required to be in written form as indicated above with both disclosure and reminder as discussed. You may use option 1 on the daily menu "ask your server about menu items that are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood , shellfish or eggs may increase your risk of foodborne illness. " correct by providing this statement on the daily menus where applicable. Please note that this will only be applicable to the independent living customers and not the assisted living customers which are a highly susceptible population by definition where undercooked and raw foods are prohibited to be offered or served. ,
(Critical) Food employees observed eating food on the prep and service line and did not wash hands prior to resuming food service. Hands must be washed inbetween eating and resuming food prep/service. Corrected by retraining employees on when to wash hands.
(Critical) Glass stem thermometer observed in the freezer. Remove this thermometer immediately as it is not approved for use in a food service establishment. Corrected by changing out glass stem thermometer for an approved thermometer.
Two food employees including the line cook noted eating on duty. Employees are to eat in separate designated locations only and wash hands prior to going back to doing food service. Eating in the prep/make line/service area is prohibited. Discontinue this practice immediately
Single service togo soup containers and lids are being used to store spices in. These containers are not approved for food storage and are for one time single use only. These containers are not cleanable. Discontinue this practice and provide approved food grade storage containers for spices
(Critical) Salmon chowder found in the reach in cooler at the cafe was found to be cooling for use in a couple of days in a 6 qt container. The container was covered. This is an improper method of cooling. Hot soup broth base was mixed with cold product including frozen potatoes had been added 30 minutes prior which dropped the temperature of the food down to 60 degrees. However it does not appear the product would drop to 41 degrees within the required period of time due to the unapproved cooling method. Used ice wands, ice bath and shallow pans to expedite the cooling process as discussed and required. Ph foods must cool rapidly from 135 to 70 degrees in the first two hours (in compliance) and to 41 degrees f in an additional 4 hours. Corrected by discussion and using ice wands to expedite the cooling process.
The hose repair from last inspection for the hose attached to the y connector was repaired but compliance needs further review by health dept. Will review and advise
The hood filters need cleaning, the upright freezer in the rear needs cleaning. Clean now and place on a more frequent cleaning schedule.
The ovens are in need of cleaning. Clean now and place on a mroe frequent cleaning schedule.
Condiments for the taco bar in the cafe were unprotected for sneezing and coughing. As this is a monthly routine where foods will be exposed, recommend proper protection such as a portable sneeze guard for this area to use as needed.
The hose coming off the y connector in the mop sink needs repair. Repair as discussed.
(Critical) The flip top prep unit was found to be holding assorted potentially hazardous foods at 43 - 45 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or less. Corrected by relocating foods and or discarding at time of inspection.
The following non food contact surfaces need cleaning: the outside of the bulk flour containers, the hood filters are slight dusty, the interior of the ice cream freezer reach in section and the top of the knife rack, the outside of the waffle machine. Clean now and place on a more frequent cleaning schedule.
The flip top unit was found with an ambient air temperature of 49 degrees f. The unit is holding ph foods at 43 - 45 degrees f. The unit is ordered out of service for the storage of ph foods. Replace. As this unit has been repaired multiple times that does not appear to be an option.
Assorted foods as discussed including pasta nad carry over soups are not being properly chilled as per discussion. Ph foods must be rapidly chilled from 135 to 70 in 2 hours and from 70 to 41 in an additional 4 hours. Use shallow pans or provide stir sticks to rapidly chill foods.
The drainlines for the ice machine have fallen down into the receiving sewer receptacle. Provide a clamp or tighten existing clamp to make sure an air gap is provided.
(Critical) Deli meat sub sandwiches found on large tray on the prep line at room temperature. Deli meat was temped at 69 degrees f. It was indicated that remaining sub sandwiches go on the cart to be distributed on the snack cart to assisted living residents. Discontinue this practice immediately. You may use time control for a limited quantity of sandwiches to be served during lunch rush. Any remaining sandwiches must be discarded. They are not allowed to be served after a maximum of 4 hours. Institue a time control policy for these sandwiches in writing. In addition the discard time is to be documented on the tray or tub holding these sandwiches. (ie if removed from temperature control at 12 pm the discard time must not exceed 4 pm and must be in writing on the tray/tub. Implement this policy asap. Any additional foods that might be out during lunch rush that are ready to eat and potentially hazardous such as sliced tomatoes may also be on a time control policy with the above requirements. Corrected by discarding all sandwiches out of temperature control at the time of inspection.
(Critical) The upright dairy cooler in the rear was found to be holding ph foods between 48 -54 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods in the cooler. Ambient air temperature was 48 degrees f.
There is a cooler on a nourishment cart that is used to distribute food after dinner to assisted living residents. The food in the cooler is in direct contact with ice. This is prohibited. Either place the food in containers so that the packaged foods are not submerged in ice or consider replacing this cooler with a cambro to maintain proper temperatures of potentially hazardous foods of 41 degrees f or below during transporting/distributing.
The new shelving in the storage room is wood and not sealed. Paint or polyurethane the wood shelves so that they are smooth and cleanable.
There is a new waring electric oven that can exceed 325 degrees f. Lock down the oven dial adjustment so that it does not exceed maximum allowable temperature without ventilation.
The upright cooler in the rear was found with an ambient air temperature of 48 degrees f. The potentially hazardous foods assorted in the cooler range from 48 - 54 degrees f. This unit is ordered out of service for the storage of potentially hazardous foods until the unit is repaired or adjusted and capable of holding ph foods at 41 degrees f. Call for repair/adjustment of unit.
(Critical) Raw burger found stored on bottom shelf with rte foods including precooked meats, butter and milk reorganize and relocate the raw burger so that it is not above or in close proximity to foods that are ready to eat. Corrected by relocating the raw burger to the bottom sehlf of a roll cart.
(Critical) Assorted deli meats and cheeses found on the top section of the prep unit in the counter top at 46- 52 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Correctd by discarding foods at time of inspection.
There are several cartons of foods stored on the floor and on the floor under the storage racks in the walk in freezer. Store cartons of foods so that they are not on the floor to allow access for routine cleaning.
The top section of the prep unit was found not to be holding assorted ph foods at proper temperature. Foods were temped at 46 - 52 degrees f. There was double stacking of packages of deli meat in one container and cheese stacks in another container. In addition the cutting board was slightly back off the counter top possible causing the lid top not be sitting securely on top of this area leaving enough of a gap to lose temperature. Must maintain 41 degrees f or below in ph foods. All ph foods out of temp were discarded at time of inspection. Resecure cutting board so that it cannot slip out of place and cause lid top to be ajar.
The hood filters are in need of cleaning, the interior bottom of the ice cream freezer reach in section and the door gaskets on this door need cleaning. Clean now and place on a more frequent cleaning schedule.
The clamp for the water supply line on the dipper well has come loose and supply line has fallen down into the scoop receptacle submerged in the water. Reclamp and secure to provide required airgap on the supply line.
Assorted domestic equipment including an oster griddle is in use in the snack bar area. Provide nsf certified equipment to use in this area.