14800 Old U.S. 12
Chelsea, MI 48118
There is water coming into the deli cooler. Have this serviced as no water should be inside your coolers.
(Critical) Hot water was not supplied to the kitchen at time of inspection. The line feeding both handsinks is on an outside wall and was frozen. The hot water for the 3c sink only reached 97 degrees f and the booster for this sink was tripped off. Resupply hot water to the kitchen for proper handwashing and dishwashing. Note that the facility was closed for food prep during inspection. Hours have changed and there is only someone in attendance for food prep on monday and friday from 8 - 1 p. The rest of the time is self serve for pre packaged foods
(Critical) Assorted potentially hazardous foods including cut melon, chicken strips pulled from freezer previous night to thaw in upright cooler, deli salami in baggie in prep cooler. All potentially hazardous ready to eat foods must be datemarked with a maximum consume by date of 7 days including day package is opened or food is prepared/cut etc. If removed from freezer a maximum consume by date is not to exceed 6 days, corrected by discussion and datemarking all of the unmarked foods.
(Critical) Carton of raw shell eggs found in the upright cooler above and next to ready to eat foods. Do not store raw eggs in a manner that they can cross contaminate ready to eat foods if egg breaks. Relocate to bottom shelf away from ready to eat foods. Corrected by placing the raw shell eggs in carton on the bottom of the upright cooler.
At onset of inspection employee was observed holding an open coffee mug cradled in both hands. When he noticed the inspector he immediately went to put the open coffee mug in the 3c sink in the rear. Drinking from open cups is prohibited. Discontinue this practice. Use a sipper cup for hot beverages to minimize hand to mouth contact. Corrected by discussion and removing mug from use.
This incident (5401) does not have any more information on it
This incident (36105) does not have any more information on it
(Critical) Spray bottle with window cleaner on top of the cabinet above the microwave, panini grill, prep area. Store cleaners so that they are in a separate designated location away from foods and prep areas. Corrected by relocting the window cleaner to the rear shelf in the dishroom.
The splash guard on the ice machine was found to have some build up on it. Clean now and place on a more frequent cleaning schedule as necessary to preclude build up.
At onset of inspection container with soup 3/4°Full found cooling sitting in a tub on top of ice with lid on. This is not a proper cooling technique. Use an ice bath with product in a shallow pan no more than two inches deep, and or refrigerate if end of day uncovered. This will allow the food to drop in temperature from 135 to 70 degrees f in the first two hours and from 70 to 41 degrees f in an additional four hours. By end of inspection the soup had dropped down from 165 degrees f to 90 degrees f by changing to this cooling method. Corrected as indicated above. Based on this method the soup should properly cool without a problem as indicated above.
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The interior ceiling inside the haier microwave in the self service area needs cleaning. Clean now and place on a more frequent cleaning schedule.
The underside of the handles on the doors of the prep unit need cleaning. They are sticky. Clean now and place on a more frequent cleaning schedule.
This incident (5408) does not have any more information on it
This incident (36109) does not have any more information on it