775 S. Main Street
Chelsea, MI 48118
This incident (36016) does not have any more information on it
This incident (5275) does not have any more information on it
(Critical) The canopener blade is in need of cleaning. Clean now and place on a more frequent cleaning schedule. Also clean the canopener non food contact surfaces such as the holder. Correct asap by cleaning.
(Critical) Steamer in the room service prep area dn trough by coffee in the prep area found plumbed to buckets. The drainlines for these units/trough are to be plumbed via air gaps to the sewer system. Correct by replumping as indicated above.
(Critical) Assorted potentially hazardous foods found in the prep cooler/drawers at 44 - 52 degrees f in the room service cook kitchen area. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding foods at time of inspection.
The prep cooler/drawers in the room service cook area kitchen were found to be holding potentially hazardous foods at 44 - 52 degrees f. The unit is to be adjusted/repaired as needed. It is also probable that the grill is giving off heat causing food product temperatures to rise. Keep foods at 41 degrees f by adjusting/repairing cooler and keeping lid to prep unit closed tom maintain potentially ahzrdous foods at proper temperatures.
Fruits such as apples and pears found out for service without protective covering from coughing and sneezing. Relocate under the sneeze guard so that the fruit is properly protected from coughing and sneezing.
Individual packaged portions of fish found frozen on tray on speed rack. Thaw under cold running water or enough in advance to properly thaw the foods out in the cooler. Corrected by placing under cold running water.
Some of the shelving untis in the kitchen are rusting. Refinish the shelves so that they are smooth and cleanable. Cloth towel found lining the interior of the cooler is not approved. Remove towel as it is absorbent and not approved for this purpose.
(Critical) Moldy cheese found in the walk in cooler. Moldy cheese in this state is not approved to serve. Discard immediately. Corrected by discarding cheese.
A couple of the thermometers on the make line were not properly calibrated. Calibrate all thermometers in order to properly get temperatures of the foods.
The upright freezer is missing a thermometer. Thermometer missing in the upright traulsed unit between the kitchen and the service area. Provide a thermometer for these units in order to properly monitor the temeprature for these units
Ice chunks build up on food in the walk in freezer. Remove and repair problem causing this issue.
The following non food contact surfaces need cleaning: the sides of the cooking equipment, the hood filters in the main cook station and the hood filters by the grill broiler station. Clean now and place on a more frequent cleaning schedule.
(Critical) Pasta salad found at 57 degrees f on salad bar and in the back up cooler for the salad bar. It was determined that the process for preparation of the pasta is correct except that the dressing for the pasta salad is not being pre chilled thus elevating the temeperature of the food. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by consuming/discarding within 4 hours of removal from temprature control/preparation. Retrain employees to prechill all products prior to mixing when preparing a potentially hazrdous product.
(Critical) The fruit bar had cottage cheese and cut melon at 44 - 47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by consuming or discarding foods within 4 hours of removal from temperature control. This is most likely due to not turning on the unit enough in advance to be cold when food is set into the unit.
Assorted potentially hazardous foods including cut melon and cottage cheese at the fruit bar found at 44 - 47 degrees f. The fruit bar is not being turned on enough in advance to hold potentially hazardous foods placed into this unit at 41 degrees f. Make sure to change policy and retrain employees to address this situation. Monitor unit for correction after sop changes are implemented. To be rechecked
The following non food contact surfaces need cleaning: the pop nozzles, side of tilting kettle, hood filters. Clean now and place on a more frequent cleaning schedule.
(Critical) Cooked spaghetti was not being reheated to proper temperature. Cooked spaghetti is prepared and cooled day before serving and then rethermalized with hot tap water and placed into the steam table without reaching 165 degrees. Max temp reached was 131 with tap water and spaghetti on line was temped at 155 degrees f. Add additional step of reaching 165 degrees f to reheat using steamer or boiling kettle water.
Food employee in the cook area was not wearing any hair restraint. Employ hair restraint to minimize potential for hair to get onto foods.
(Critical) Grilled ham and cheese sandwiches uses time as a public health control not able to maintain proper temperature found not to be using proper time identification of foods for discard time. Corrected by marking and discarding if not consumed.
Assorted cartons and containers of foods including pickles and melons found stored on the floor in the walk in cooler. Store all foods so that they are not on the floor to allow access for routine cleaning.
Trays being towel dried for excess water after going through dishmachine. This is done because once stacked water remains on tray and liner soaks up water once it is placed on tray. Develop sop for proper air drying if possible or variance to allow towel dry with limited use of towels over time.