20460 Old Us 12
Chelsea, MI 48118
The ice machine needs cleaning on the splash guard and top section of the unit. Clean now and place on a more frequent cleaning schedule
The facility does not have a mop sink. Mop water is currently disposed of in the toilet in the handicap restroo. There is inadequater room to install a mop sink in the facility. Request a variance to be able to continue dumping mop water in the toilet as discussed. Fax variance request to perri boman 734 222-3930 within 30 days by 10/25/2013,
Glass without lid but with straw in use for employee drink. Discontinue this practice and use a cup with lid and straw or a sipper cup to minimize potential for hand to mouth contact while drinking.
The non food contact surface of the slicer needs cleaning. Clean now and place on a more frequent cleaning schedule.
The facility does not have a mop sik. Mop water is currently disposed of in the toilet in handicap restroom. There is inadequate room to install a mop sink in the facility. Request a variance to be able to continue dumping mop water in the toilet as discussed. Fax variance request to perrii boman 734 222-3930 within 30 days by 4/29/13
The quaternary ammonium test strips above the 3c sink were not useable due to having fallen into the water and were ruined. Provide test strips in order to check for proper concentration of sanitizer. Corrected at time of inspection by providing test strips.
The non food contact surfaces of the slicer need cleaning. Clean now and place on a more frequent cleaning schedule.
The non food contact surfaces of the slicer need cleaning as discussed. There is excess dust build up on the fan covers in the freezer, sliding door tracks on the overhead display cooler in the dining area need cleaning. Clean now and place on a more frequent cleaning schedule.
Handsink is being used as a dump sink in addition to a handsink. At the time of inspection the sink basin was completely filled with used ice and straws and lemons. This is a designated handsink approved for handwashing, not for dumping. Discontinue this practice so that the handsink is available for routine handwshing routinely.
Cottage fries found par fried at 108 degrees f on the stove top. Cottage fries are being par cooked, held on stove top at a temperature below 135 degrees f and then refried to order to expedite the cooking time per order. Once heat treated cottage fries are potentially hazardous and may grow bacteria awaiting customer order. There are several options for correction on this recommend using time control on this product. Establish a policy in writing addressing this issue. If routinely done the same time every day, the policy can establish times for cook, temp removal and discard time and be posted on the wall near the prep area. (ex: this facility uses time control for cottage fries. Cottage fries will be cooked at 11a daily and discarded by 2p if not consumed) you may create a policy based on this example to address your specific circumstances. If you choose not to establish a time control policy than the food must be fried to order and served or fried up in minimal quantities, held hot at 135 degrees f or above and served per order. At time of inspection fries were discarding providing temporary correction for this violation. Employ one of the above methods for permanent correction of this issue.
Assorted cartons of foods on the floor in the walk in cooler and the walk in freezer. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
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