1127 S. Main Street
Chelsea, MI 48118
(Critical) Ice is being used as both a cooling medium for container of lemons and for service to the customer. This is prohibited. Ice may not be used as an exterior coolant and as a food. Discontinue this practice immediately. Corrected by removing lemons from ice for food and putting container with lemons in a separate container filled with ince. Do not store lemons in the ice bin that stores the ice for the drinks.
(Critical) Assorted potentially hazardous foods including chicken found in the walk in cooler in large tubs from previous nite at 48 - 56 degrees f. Foods were placed hot into large tubs and covered and placed into the walk in cooler. This method will not allow for rapid cooling of foods. Foods must cool rapidly from 135 to 70 degrees f in first two hours and then from 70 to 41 degrees in an additional 4 hours. One tub of cooked chicken was found covered in large tub in the same walk in cooler at 128 degrees and had just been cooked within the past hour. Corrected by discarding all foods from previous nite that were out of temperature control. This food was denatured and discarded. The food from today was placed on a sheet tray and onto roll cart to expedite the cooling process as indicated above.
(Critical) Assorted potentially hazardous food cooked from previous nite was found in the walk in cooler at 48 -56 degrees f. The food was placed hot into tubs and covered and put in the walk in cooler. This is an incorrect cooling method that will insulate hot food and not allow rapid cooling of the food product. Use a shallow pan not more than 2" deep or a sheet tray and place on roll cart and leave uncovered. Potentially hazardous foods must cool rapidly from 135 to 70 degrees f in the first two hours and from 70 to 41 degrees f in an additional 4 hours. Implement proper cooling methods immediately and retrain employees on how to cool foods rapidly
(Critical) Spray bottle with red liquid degreaser found without proper identifcation. All spray bottles must be labelled as to their contents to avoid mix up and misuse. Corrected by labelling the spray bottle
(Critical) The slicer had food debris build up on the back side of the slicer, especially in the crevice of the guard. Clean now and retrain employees on proper cleaning procedure.
(Critical) Paper towels were missing from the women's restroom handsink. Provide paper towels for proper hand drying. Corrected by providing paper towels
(Critical) The spray rinse arm is extending down into the basin of the garbage disposal. The spray rinse arm must be above the top rim of the draintable to minimize potential for back siphonage into the water supply. Correct by providing a new spring or permanently clamping the line to the sprayer to the wall so that when it hangs freely it is properly airgapped. The airgap must be a minimum of 2 times the pipe diameter above the draintable
The handwash sign in the women's restroom was found under the handsink. Replace and post sign so that it is visible for employee use. The sign is to remind employees to properly wash their hands after using the restroom
Numerous assorted foods found uncovered in the walk in cooler. Keep all foods covered for proper protection
Cardboard boxes lining shelves throughout the facility. Aluminum foil lining shelves in the wait station. These materials are prohibited as shelf liners. Use rubber mesh matting or equivalent. Surfaces must be smooth and non absorbent. Correct by removing these liners and using approvide liners
The light bulb in the walk in freezer was inadequate to provid proper lighting. In addition the bulb did not go on immediately. Replace the bulb with a larger watt bulb and replace fixture as needed
The hood filters and outside of the rice cooker in the rear need cleaning. Clean now and place on a more frequent cleaning schedule.
Mop was found in the mop bucket and the handle was leaning against the bulk pop. Hang up mop after use to dry and do not store in bucket. Do not let handle lean against the bulb pop
The clamp for the drainline for the walk in cooler condensate wasteline which terminates above the mop sink has come loose and the line is now extending down into the mop sink. Reclamp and secure this line so that it is permanently airgapped above the top rim of the mop sink
This incident (36199) does not have any more information on it
This incident (5968) does not have any more information on it
(Critical) The dishmachine is not dispensing any sanitizer. Proper concentration of sanitzer is 50 ppm cl. At time of inspection there was 0 ppm sanitizer. Call for repair of unti to provide proper sanitizer concentration
Manufacturer's oil containers are being reused as 1/2 cut containers for food same with soy sauce containers. These are not approved for reuse. Use approved food grade containers that are approved for reuse.
The utensil drawer is lined with cardboard. This is not approved as it is an absorbent surface. Replace with rubber mesh matting or equivalent which is smooth and cleanable.
Garbage bags are being used for food wrap. These are not approved for this purpose. Purchase and use approved food grade wrap not garbage bags for food storage.
The floors at the floor wall junctures need cleaning. Clean now and place on a more frequent cleaning schedule.
Assorted containers of foods on the floor in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
Cardboard lining shelves in the walk in freezer, shelf under tables and in the storage area is not approved. Do not use cardboard as a shelf liner as it is absorbent and not cleanable. Rubber mesh matting or equivalent surface that is smooth and cleanable may be used. Aluminum foil around rice warmers and food equipment is not approved. Remove and clean surfaces as frequently as needed to keep clean.
(Critical) The food tubs are being lined with colored printed paper menus to absorb grease. Contact with ink on paper may impart ink onto foods. This is prohibited. Discontinue this practice immediately. Drain grease from foods adequately prior to placing into tubs
(Critical) The canopener blade had build up on it and is not be ing cleaned at required frequency. Clean as indicated above and place on a more frequent cleaning schedule.
(Critical) The slicer had food debris build up on it from previous day when it was used to slice potentially hazardous foods and was not cleaned. Clean now and clean immediately after each use. Corrected by cleaning at time of inspection
(Critical) Assorted numerous potentially hazardous foods found in large tubs and containers in the rear walk in cooler at 53 -54 degrees f. Ambient air temperature of 52 degrees f on outside door thermometer. Foods discarded include raw shell eggs, cooked chicken and egg rolls. Potentially hazardous foods must be maintained at 41 degrees f. Corrected by denaturing foods and discarding into dumpster. This unit is ordered out of service for the storage of potentially hazardous foods until permanently repaired to hold all ph foods at 41 degrees f or below
Numerous assorted foods were found uncovered in the walk in cooler by the prep area. Keep all foods covered for proper protection
Cardboard lining shelves inside the coolers, and freezers and on the storage shelves is prohibited as it is absorbent and not cleanable. Aluminum foil lining is not approved as it is not a cleanable surface. In addition it also provides a location for harborage of insects. The shelves in the walk in cooler in the rear storage area have excessive rust build up. The shelves should be cleaned and refinshed with an approved stainless paint. Consider doing this while the unit is out of service.
Lemons in container stored on ice is prohibited as this is the ice for service to the patron. As bottom of container may not be clean and may contaminate ice discontinue this practice immediately. You may set a separate tub with ice outside of the pop ice bin and set lemons in container on top of the separate tub with ice.
The walk in cooler in the rear was found to be holding assorted potentially hazardous foods at 53 - 54 degrees f. Ambient air temperature was 52 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. This unit is ordered out of service for the storage of potentially hazardous foods. All foods were discarded at time of inspection
The wire ties for the condensate lines for the walk in cooler have loosened and the drainline has fallen down into the mop sink. Reclamp the drain line so that there is a proper airgap between the condensate line and the mop sink receptacle and retighted the wire. Add extra clamp and or wire to permanently secure the condensate drain line providing an airgap above the top rim of the mop sink.
The hood filters in both cook areas need cleaning. The shut off valve connection by the rice cooker in the rear has excess food build up. Clean now and place on a more frequent cleaning schedule.
Paper towels were missing from the dispenser for the handsink in the rear cook area. Provide paper towels for proper hand drying.
Sauce just cooked found in 5 gallon container at 175 degrees f. To properly cool this food divide into smaller shallow containers and place into the walk in cooler to rapidly cool from 135 to 70 in 2 hours and 70 to 41 degrees f in an additional 4 hours. Food should be no more than 2" in depth. Spread out into long shallow pans.
(Critical) The ice machine leaks from the bottom, the ice bin under the pop dispensing unit at the wait station leaks. Repair or replace so that there is not water leaking onto floor or into container.
(Critical) Bean sprouts found sitting out at room temperature in a container on top of the prep unit. Temped at 60 degrees f. Sprouts are potentially hazardous and must be maintained at 41 degrees f or below. Corrected by discarding sprouts.
(Critical) Assorted potentially hazardous foods found in the walk in cooler at 46 - 49 degrees f. Potentially hazardous foods must be maintained at 41 degrees f. These were all precooked foods and were relocated to the other walk in cooler. This unit is ordered out of service for the storage of potentially hazardous foods until the unit is repaired and capable of holding potentially hazardous foods at 41 degrees f or below. Corrected by relocating foods to a functioning unit. Vegetables other than sprouts may be stored in this unit
(Critical) Cooked chicken for general tso's chicken on ice on the line temped at 55 degrees f. There was inadequate ice in the tub where the general tsos chicken sits during lunch rush awaiting order. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding chicken and adding ice to the tub to keep the food colder.
(Critical) The dishmachine was not dispensing any sanitizer at the time of inspection. Quantity of sanitizer in the bucket was low and the bucket was changed. However after 10 cycles there wasn't any sanitizer reading on the test strip. Silverware containers were blocking the visibility of the sanitizer prime. After talkint to repair tech on phone, sanitizer was primed through and unit cycled for 4 cycles following priming and the chlorine was dispensing at 50 ppm cl. Corrected. Continue to use test strips to check for proper function of unit.
(Critical) Open cups found throughout the facility. Employees are using regular plastic cups with straws to drink from while on duty and prepping foods. Use cups with lids and straws to minimize hand to mouth contact. Open cups are prohibited. Corrected by discussion and discarding drinks in open cups. A risk control plan will be required.
(Critical) There is mold build up on the splash guard of the ice machine. Clean now and place on a more frequent cleaning schedule.
Soap found missing from the rear sink by the dish machine. Soap is required for proper handwashing. Provide soap for handwashing. Corrected by providing soap
The bulbs directly above the dishmachine are not shielded. Provide shields and end caps for these bulbs to minimize potential for glass fragements to get into bulbs if bulb should shatter.
The rear door to the hallway was left open. Keep delivery/exit doors closed to minimize access for insects and rodents.
One of the cutting boards on the prep line is burned through and is rough and no longer smooth and cleanable. Replace with a new cutting board.
The following non food contact surfaces need cleaning: the outside of most food storage tubs, the bulk food containers outside and their lids. The hood filters for the rear cooking equipment. , the shelves in the storage area in the back and in the coolers. The mop sink basin. Clean now and place on a more frequent cleaning schedule.
The floors throughout the facility need cleaning, especially at the floor wall junctures, in rear storage area and by and under the ice machine. Clean now and place on amore frequent cleaning schedule.
The rear walk in cooler was found to have an ambient air temperature of 47 degrees f. Potentially hazardous foods were found at 46 - 49 degrees f. All foods in this unit were precooked and will require further cooking prior to serving to the customer. All foods were relocated to the other walk in cooler at time of inspection. The unit is ordered out of service for the storage of potentially hazardous foods until the unit is repaired and capable of holding ph foods at proper temperature. Frost build up was noted on the drain line behind the motor housing. Call for repair or unit.
(Critical) Employees are drinking from open cups and or open cups with straws. In order to drink in the prep area or wait station the cup must have a lid and a straw or have a sipper lid. It is not okay to just use a straw without a lid nor is it ok to cover an open cup and remove the cover when drinking. Change the practice of allowing employees to drink in the prep or wait station area with open cups. Only cups with lids and straws or sipper lids may be used. Lids must stay on at all times. Corrected by discussion
The floors in the rear storage area at the floor wall juncture need cleaning. The door wall in the rear walk in cooler that leads to the walk in freezer needs cleaning due to splash. Clean now and place on a more frequent cleaning schedule.
Assorted cartons and containers of food found on the floor in the walk in freezer and walk in cooler in the rear. Keep all foods stored a minimum of 6" above the floor to allow access for routine cleaning.
The utensil drawer in the kitchen is lined with cardboard. Remove and replace with rubber mesh matting or equivalent that is smooth and cleanable. The cardboard is not approved as it isi absorbent and not cleanable.
Grocery bags and small indoor garbage bags are being used to cover foods. Discontinue this practice and provide approved food grade wrap.
Paper towels missing from the rear handsink in the rear prep area. Provide paper towels for this sink so that hands can be properly dried. Must stock supplies for this sink as it is the designated handsink for the rear cook area. Employees must have this sink supplied so that they can routinely wash hands here.
The following non food contact surfaces need cleaning: hood filters, gaskets on the walk in cooler door, non food contact surfaces of the canopener and slicer and ice machine, sliding door glass on the pepsi sliding door cooler in the kitchen. Clean now and place on a more frequent cleaning schedule.
The cardboard lining shelves in the walk in freezer is not approved. Use approved material such as rubber mesh matting that is cleanable.
(Critical) Employee observed to use same utensil after tasting for miximg food without proper was rinse sanitize of utensil. After tasting, chage out utensils and / or wash rinse sanitize same utensil prior to reuse. Corrected by discussion and getting different clean utensil.
Trays and bags of food found on the floor in the walk in freezer. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning.
Hot sauce found in 5 gal container covered in corridor cooling. Sauce in walk in cooler in 3 gal container cooling. Both sauces were still very hot at 150 degrees f +. To properly cool ph foods after cooking place into shallow pans no more than 2" deep and place uncovered into walk in cooler. You may also purchase ice wands to expedite the cooling process or use ice bath. Also need additional shallow pans to properly cool unless sufficient number of ice wands are provided. Corrected by placing into shallower pans or containers and placing into the walk in cooler to chill rapidly to 70 degrees in 2 hours and 41 degrees f in an additional 4 hours. .
Cardboard lining shelves in the walk in freezer. Use approved material such as rubber mesh matting. Cardboard to line shelves is not approved as it is not cleanable.