Food Art Catered Affairs

Contact Information

331 Metty Dr
Dexter, MI 48130

Health Report - 08/11/2014 (1 critical incident(s))

(Critical) The high temp dishmachine did not attain the proper temp to sanitize. The rinse temp needs to hit 180*f or hotter. . . . Only got to 171*f. Do not use this unit to wash ware until repaired. I will be back in 2 weeks to verify it is working properly. Staff need to use heat tapes to monitor machine.

Health Report - 01/27/2014 (1 critical incident(s))

(Critical) Observed some fresh rte vegetables (red & green peppers, jalepeno peppers) in wic with signs of mold and spoilage. All food must be safe and unadulterated at all times. To correct, please rotate stock more often and discard all food with any signs of spoilage or contamination. Pic corrected by discarding spoiled vegetables at time of inspection. Violation corrected.

Health Report - 07/15/2013 (0 critical incident(s))

This incident (11262) does not have any more information on it

This incident (37733) does not have any more information on it

Health Report - 01/16/2013 (0 critical incident(s))

This incident (37734) does not have any more information on it

This incident (11263) does not have any more information on it

Health Report - 07/30/2012 (0 critical incident(s))

This incident (37735) does not have any more information on it

This incident (11264) does not have any more information on it

Health Report - 01/23/2012 (0 critical incident(s))

Observed plastic pan and utensils stuck in dishmachine conveyor area causing final rinse actuator to become stuck in the off position and inhibiting proper sanitizing procedures. Dishmachine was sanitizing at time of inspection, but was inconsistent. Once stuck pans removed from machine, dishmachine worked properly. To correct, please ensure that interior of dishmachine is cleaned and inspected throughout the day as needed to ensure proper warewashing of all equipment.

Health Report - 08/01/2011 (3 critical incident(s))

(Critical) Observed 2 containers of housemade rte caesar dressing in wic with datemarking labels that expired on 6/19/11 and 7/18/11. All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep date). To correct, please rotate stock more often and discard all expired foods. Pic corrected by discarding expired caesar dressings at time of inspection. Critical corrected.

(Critical) Observed facility not sanitizing pans, dishware and utensils as required. Observed surface temp of pans not reaching 160f or more as tested by heat tape. Discovered that staff are shutting booster heater off for unknown intervals due to mechanical noise in switching panel. This procedure shall be ceased immediately. All pans, dishware and utensils must be sanitized at 160f or more at all times. Pic corrected by turning booster heater on and refilling dishmachine at time of inspection. Machine is now sanitizing properly as measured by heat tape. Will need to rewash and sanitize all pans, dishware and utensils in facility as needed. Critical corrected

(Critical) Observed 2 portable propane cylinders stored above and with food on table in dry storage area. Also observed package of super glue laying on open paper plates on same table. All chemicals and toxics must be stored below and away from all food and single service items at all times to prevent contamination. Pic corrected by relocating propane and glue to proper chemical storage area at time of inspection. Critical corrected

Observed the bottom of the wif door (exterior baseboard/sweep area) soiled with mold and debris. To correct, please clean now and on a more frequent schedule.

Observed no soap in automatic soap dispenser for the hobart dishmachine. Soap dispenser is operational, but staff not wanting to purchase correct chemical to dispense. Pic stated that current procedure is to manually add dish soap to top of pans as they begin on conveyer or shut off machine and add soap to bottom of machine when "low soap" audible alarm sounds off. At time of inspection, dishwashing employee did not follow either procedure. Your current warewashing procedures need to be revised. All warewashing machines must be used in accordance with the machine's data plate and manufacturers instructions. Need to purchase correct soap for dispenser and use dishmachine as required. Please correct within 10 days

Health Report - 02/07/2011 (2 critical incident(s))

(Critical) Observed popcorn pan on shelf in cooking area soiled with grease and debris. All pots and pans must be washed, rinsed and sanitized after use and be clean to sight and touch. Pic corrected by sending pan through dishmachine at time of inspection. Critical corrected

(Critical) Observed several containers of housemade sauces and dressings on wic shelf with no datemark labels. All potentially hazardous housemade rte sauces and dressings must be marked with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by discarding all unmarked sauces and dressings at time of inspection. Critical corrected

Observed an accumulation of ice on the ceiling and floors of wif creating a possible slip hazard. To correct, please remove ice as soon as possible so all surfaces are smooth and cleanable

Observed floor drains under 3 compt sink and in cooking area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed several unlabeled working containers of various nuts (cashews, pine nuts, walnuts etc. . . ) on shelf in wic. Also observed unlabeled flour container on shelf in dry storage area. Once removed from original packaging, all working containers of foods and spices must be labeled for proper identification

Observed 2 compost bins on outside of building overflowing with food debris. All dumpsters, recycling and compost bins must have tight fitting lids and closed at all times to prevent entry of unwanted pests and insects. To correct, please remove excess food debris and keep all lids closed