6060 Rawsonville Rd
Belleville, MI 48111
Observed the facility has no proof of an employee on staff who is currently certified under a personnel certification program accredited by ansi, utilizing the conference on food protection standards. Brittany states she has passed the class. However, she does not have a copy of the certification on hand. Correct by providing proof of certification for a member of staff who is regularly engaged in food preparation on a full time basis. Item shall be corrected within 10 days or enforcement action shall be initiated.
(Critical) At the handwashing sink in the dishwashing area observed the handsink to not be easily accessible because it contained dirty food containers and two red sanitizer buckets. Handwashing sinks shall be easily accessible at all times and only used for handwashing purposes. Item corrected during inspection by removing the dishes from the sink
(Critical) Observed several pans not properly sanitized after washing before storage for use. The pans were washed and then partially submerged in the sanitizer compartment of the 3 compartment sink. All utensil must be properly sanitized after washing before storage. This includes exposing the food contact surface to the proper temperature and concentration of solution for the manufacturer specified time (quat). During inspection the pic and employee washing dishes were reminded of the proper method for dishwashing using a three compartment sink. The improperly sanitized pans were rewashed and properly sanitized. Item corrected
This incident (42525) does not have any more information on it
At the clean utensil storage area adjacent to the three compartment sink observed clean utensils stored and stacked wet. Correct by thoroughly air drying all utensils before stacking for storage
Observed no handwash reminder sign at neither the handwash sink in the kitchen nor the handwash sink near the sandwich make line. A reminder sign was noted in the unisex bathroom used by employees. Correct by providing a handwash reminder sign at both sinks listed above
I saw that a bag of sub buns was stored on the floor inside the walk-in freezer. As discussed, all food must be stored at least six inches off the floor. All foods must be protected from contamination, during storage. Store food as directed above.
(Critical) Observed 4 containers of commercially prepared yogurt on display cooler shelf in dining area with a use by date of 1/10/11. All phf rte foods must be used or discarded by use by date on package. To correct, please rotate stock more often and discard all phf with expired use by dates. Pic corrected by discarding yogurt at time of inspection. Critical corrected,