445 A.D. Mayer Drive
Chelsea, MI 48118
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The nacho cheese machine received today from the high school is not functioning properly. Facility was doing a test run to see if it worked properly. By end of lunch rush the product had not reached proper temperature and product was discarded. Nacho cheese was not served as this was test only. The machine itself is ordered out of service and must be removed from the establishment.
Pasta cooked in am found cooling in the walk in cooler at 44 degrees f. The lid was covering the 6" deep tub. However, pasta was within the 6 hour time frame to go through the temperature danger zone, so that was a non issue. Revise the cooling method to utilize the freezer, eliminate the cover until the pasta reaches 41 degrees f. Use a sheet tray or no more than 2" deep in the tub to rapidly cool through the temperature danger zone. Pasta was placed into the freezer at time of inspection to expedite the cooling process
The walk in cooler door is slightly out of alignment. Adjust to eliminate gaps when door is closed to maintain efficiency.
The drainline for the condensate waste line in the jucie cooler has fallen down into the receiving sewer receptacle and is not properly airgapped. Reclamp to provide proper airgap.
The dema dispenser needs adjsutment (not used for kitchen sanitizing) it is dispensing to omuch quaternary ammoniaum. Repair replace remove adjust dema dispenser
The refrigerated units o nthe serve line had ambient air tempereratures of 42 degrees f and 50 degrees f. The units are not working properly and have ot held ph foods at proper temperature since they were installed. All ph foods must be maintianed at 41 degrees f or below. Facility is using time control for all ph foods placed into the unit and are discarding those foods if not consumed. Repair units if possible and capable of holding ph foods at 41 degrees f. If not replace units. In interim cntinue to use time as a public health control mechanism.
The taco meat is carried over if not consumed and cooling method is improper. The correct cooling method is to leave foods uncovered during the cooling process. Spread on cookie sheet tray as thin as possible no more thann 2" deep to assure rapid cooling to 70°From 135 degrees fi 2 hours and 70 - 41 degrees f in an additional 4 hours.