312 N. Main St.
Chelsea, MI 48118
(Critical) Ice wand found stored on shelf with chemicals and cleaners. Store chemicals, cleaners in a separate designated location to avoid potential for contamination of food contact surfaces. Corrected by relocating the ice wand to a separate location away from the chemical storage.
(Critical) Deli meats, feta cheese, sliced tomatoes, prepared foods including prepared dressings/sauces require date marking. All foods that are potentially hazardous ready to eat foods held cold over 24 hours require date marking. All foods listed above but not limited to just those foods, food must be datemarked with a maximum expiration date of 7 days from when the package is opened or food is prepared including the date food is opened or prepared. If not consumed by the expiration date as defined above, the food must be discarded. Date marking is not completely in compliance. Adjust your date marking policy to accomodate the foods as discussed and indicated above.
Wide mouth ketchup bottles are being refilled with bbq sauces. Discontinue this practice as this is not approved. Manufacturer's containers may not be reused to store other products after the original product from the manufacturer is consumed. It is unclear if aluminum foil used for covering foods is being reused but was found folded on side of cooking equipment appearing to be for reused. If this is the case, discontinue this practice also.
Foods found in the upright cooler that were cooled previous nite with moisture/condensation on the underside of the lids indicating improper cooling technique. When cooling foods including ribs and pasta do not cover foods until reach 41 degrees f or below to expedite the cooling process by allowing heat to escape. After food reaches 41 degrees f or below by employing proper cooling technique you must cover the food for proper protection during storage.
The interior ceiling of the microwave needs cleaning. The oven needs cleaning. Clean now and place on a more frequent cleaning schedule.
Floors in the kitchen need cleaning. Especially under the equipment. Clean now and place on a more frequent cleaning schedule.
(Critical) At onset of inspection employee was observed prepping foods with bare hand contact. Bandaid on hand without proper protection of gloved hand. Bare hand contact is prohibited with ready to eat foods and a hand with a cut must have a bandaid and a glove over the bandaid for proper protection. Corrected by discussion and by using gloves on hand
(Critical) Pic was drinking from open cup found on the cutting board of the prep unit. Open cups are prohibited. Use cups with lids and straws or sipper cups to minimize hand to mouth contact. Corrected by discussion and removing ope cup from the prep area.
The hood filters and ledge of oven need cleaning, clean now and place on a more frequent cleaning schedule.
Pic is not using proper means of hair restraint. Use a ballcap or other suitable means of hair restraint to minimize potential for hair to get onto foods.
(Critical) Assorted ph foods found in the upright cooler at 44-47 degrees f. Ph foods must be maintained at 41 degrees f or below. It was determined that foods were out of temperature for no more than 1 hour. Most likely the foods elevated in temperature due to a defrost cycle during lunch rush plus the opening of the cooler door often during the lunch rush. Unit was adjusted at time of inspection and ambient air temperature was at 38 degrees f within 20 minutes after adjusting. Also recommend resetting the defrost cycle to a different time of day so it does not conflict with use of the unit during lunch rush. Corrected by consuming ph foods that are rte immediately or discarding.
A domestic electric steam cooker is in use temporarily while the heat and serve unit is being repaired. Once repaired replace the domestic unit the approved commercial unit. Domestic units are not approved for use in a food service establishment.
The wood shelf in the kitchen above the 3c sink is not painted or polyurethaned and is absorben. Paint or polyureathane in order to seal the wood
The upright cooler in the kitchen was found to have an ambient air temperature of 45 degrees f. Potentially hazardous food was found to be between 44 -4 7 degrees f. It is probable that this is due to both the defrost cycle and increased use of this unit during lunch rush is the cause of elevation of the ambient air temperature in the unit. Maintain at 38 degrees f or below in order to keep potentially hazardous foods at 41 degrees f or below. Try resetting the defrost cycle on the unit to a different time of day. Continue to monitor the unit for proper temperatures.
The following non food contact surfaces need cleaning: the hood filters, the outside of the oven and ledge, t small fan in the kitchen and the interior of the upright units. Clean now and place on a more frequent cleaning schedule.