115 S. Main St.
Chelsea, MI 48118
(Critical) Corned beef found at 108 degrees f at 2:00 pm,that had been cooked and removed from the oven at 7:00 am. Potentially hazardous foods are required to be cooled rapidly from 135 to 70 degrees f in two hours and 70 to 41 degrees f in an additional 4 hours. Corned beef was discarded at time of inspection. In the future cool as discussed at time of inspection. Use sheet tray uncovered and place into cooler or freezer to expedite the cooling as indicated above. Corrected by discarding corned beef. Provide cooling charts and method via sop for proper cooling procedure of the corned beef.
(Critical) Corned beef found at 108 degrees f after 7 hours of removal from oven. Unclear as to cooling process but appears to have been sitting out at room temperature in a hot kitchen for extended time period and did not meet the cooling time temperature requirements. In the future use a sheet tray, uncovered to expedite the cooling process by placing corned beef into the cooler or freezer to cool rapidly from 135 to 70 in the first two hours and from 70 - 41 degrees f in an additional four hours. Cooling monitoring charts will be required. Corrected by discarding the corned beef.
(Critical) Assorted potentially hazardous foods found to be expired and past the consume by date. Maximum time allowed for all ready to eat potentially hazardous foods is 7 days. Foods found expired on the 18th and the 23rd were still in the cooler. Establish an sop for making sure all foods are discarded by the consume by date. Corrected by discarding foods at the time of the inspection.
(Critical) Turkey found cooling in kitchen at room temperature cut in half and temped at 122 degrees f. Turkey had only been out of the oven approximately 45 minutes as per pic. Turkey is to be cooled rapidly from 135 to 70 in two hours and 70 to 41 degrees f in an additional four hours. Turkey was further quartered and placed into the freezer uncovered on sheet tray to expedite the cooling process. Turkey was temped at 58 - 70 degrees f at end of inspection within the two hour time requirement. Corrected as indicated above.
(Critical) Raw eggs found stored on the shelves of the upright cooler and adjacent to lettuce and other ready to eat foods. Store raw eggs so that they are not above or in close proximity to foods that are ready to eat. Reorganize the cooler to accomodate proper storage of foods to avoid potential for cross contamination
(Critical) In the prep unit in the kitchen, raw eggs found in cooler above and immediately adjacent to whipped cream dispnser touching spout by which whipped cream is dispensed. Store raw eggs so that they are not above or in close proximity to ready to eat foods to prevent potential for cross contamination
(Critical) Cooked potatoes found sitting out at room temperature during lunch rush. Temped at 52 degrees f. Pic indicated that they sit out during lunch rush and any remaining if not consumed are placed back into the cooler. This is prohibited. All potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding cooked potatoes.
(Critical) Par cooked bacon found in the top section of the prep unit on top of raw vegetables unlabelled as par cooked. Once stored par cooked bacon must be labelled as such and stored properly. Corrected by relocating the bacon to the bottom section of the prep unti and labelling as par cooked.
Several light bulbs in the coolers and freezers in the basement have unshielded bulbs. Provide shielded bulbs to minimize the potential for glass fragments to get onto foods.
A broken thermometer was found in the sushi display case and a thermometer was missing in the reach in cooler. Provide thermometers for these units in order to properly monitor the temperatures of these units. Corrected by providing thermometers for these units.
Several open cups of water consumed by employees found in the kitchen. Use a cup with a lid and a straw to minimize hand to mouth contact. Discontinue this practice immediately
The toaster oven needs cleaning. Clean now and place on a more frequent cleaning schedule. This toaster oven has been installed to replace a commercial unit that broke. Replace with a commercial oven that is easily cleanable for it's intended use.
The toilet room door is not closing completely by itself. Repair or adjust the self closer so that the door closes completely by itself to minimize attraction for insects and rodents.
The hoods, hood filters, shelf above the stove top and sides of cooking equipment are in need of cleaning. Clean now and place on a more frequent cleaning schedule. The cabinet under the countertop on back wall needs cleaning. Clean now and place on amore frequent cleaning schedule.
Floors and walls in the kitchen are in need of cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) Raw shell eggs, raw shrimp and chicken found next to and above ready to eat foods. Store raw foods so that they are not above or in close proximity to ready to eat foods. Corrected by reorganizing the cooler to store raw foods properly as indicated above.
Handsink was blocked for access for routine handwashing by the wastebasket in front of the handsink. Relocate the basket so that it is not blocking access to the handsink for routine handwashing
Light bulb in the cooler is not plastic coated. Other non protected bulbs need shields in storage areas, etc. Provide plastic coated bulbs and or shields as needed to minimize potential for glass fragments to get onto foods if bulb should shatter.
The hood filters, gaskets on the cooler doors, sides of the fryer, fryer cabinet need cleaning. Clean now and place on a more frequent cleaning schedule.
Metal stem product thermometer at the coffee bar was not properly calibrated. Found to be off 7 degrees f. Calibrate the thermometer so that it is accurate.
Cloth towel used for separating the coffe bar from adjacent counter, cloth towells on shelving, and on counter not approved. Used approved materials as discussed such as sealed wood and rubber mesh matting etc that are smooth and cleanable surfaces.
(Critical) Potentially hazardous foods found at 46 - 48 degrees f in the prep unit at the front counter. Potentially ahzardous foods must be maintained at 41 degrees f or below. Corrected by discarding ph foods or relocating ph foods.
(Critical) Fruit cup including cut melon prepped in the am was found in the reach in cooler in the wait station at 55 degrees f. Per discussion it appears that fruit is prechilled. Therefore it is most likely that the fruit cup with cut melon was left out too long during the breakfast rush. Potentially hazardous foods must be maintained at 41 degrees f or below. Discontinue this practice of leaving food out during the rush period. Keep inside the cooler. Cooler temped at time of inspection and foods in unit were at 39 degrees f. Corrected by discussion and discarding remainder of fruit cup if not consumed within 6 hours of removal from temperature control.
The prep unit was found to be holding ph foods at an internal product temeprature of 46 - 48 degrees f. The ambient air temperature was 46 degrees f at time of inspection. This unit is ordered out of service for the storage of potentially hazardous foods until it is repaired and capable of holding ph foods at 41 degrees f or below.
Thermometers are missing from the sushi display case, the domestic haier cooler in the wait station. Provide thermometers for these units in order to properly monitor the temperatures for these units.
Seaweed containers are being reused for the storage of sushi rice. Manufacturer's containers may not be reused for the storage of other foods once the original food products are used up. Discontinue this practice and provide additional approved food grade containers for the storage of the sushi rice.
The handwash sign for the restroom handsink is missing. Provide an employee handwash sign for this handsink and elsewhere if missing.
(Critical) Potentially hazardous foods found at 44 - 46 degrees f in the reach in cooler. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by consuming foods within 4 hours of removal from temperature control. Adjust unit to maintain potentially hazardous foods at 41 degrees f or below. Corrected by adjusting unit
(Critical) Facility uses time control for sushi rice, eel and cooked shrimp all out at room temperature. However there is not a written policy for time control nor documentation of time to be consumed or discarded for these food items. Establish a time control policy in writing and start documenting time for consuming or discarding as discussed.
(Critical) Bare hand contact observed during sushi prep and assembly. Bare hand contact is prohibited with ready to eat foods. Use gloves. You may submit a request for a variance to allow bare hand contact with ready to eat foods in writing. All variances require approval prior to implementation.
(Critical) Miso soup found at 104 degrees f in the soup warmer. Potentially hazardous foods must be maintained at 135 degrees f or above. Unit was inadvertently shut off during lunch. Corrected by reheating soup to 165 degrees f and consuming within 4 hours of removal from temperature control.
(Critical) The sandwich prep unit was found to be holding assorted potentially hazardous foods at 46 - 52 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding ph foods in the unit at time of inspection. Unit was just about at maximum dial setting for coldest temperature. Call for repair of unit. The unit is ordered out of service for potentially hazardous foods until repaired and capable of holding ph foods at 41 degrees f or below.
The sandwich prep unit was found to be holding ph foods at 46 - 52 degrees f. Ph foods must be maintained at 41 degrees f or below. Unit was just about at maximum temperature setting for coldest temperature. Call for repair of unit. This unit is ordered out of service for the storage of ph foods until unit is repaired and capable of holding ph foods at 41 degrees f or below.
The reach in cooler under the counter at the sushi prep area was found to be holding potentially hazardous foods at 44 - 46 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Correct by adjusting unit. Unit was adjusted at time of inspection.
Wood shelving in the dry storage area is not approved. Paint seal or polyurethane these wood shelves so that they are smooth and cleanable.
Soup warmer for the miso soup had inadvertently been turned off and soup had dropped in temperature to 104 degrees f. Keep ph foods at 135 degrees f or above.
Cloth is being used to cover the area under the table/ledge where soup is dispensed and in the public restroom under the sink. Cloth covering is not approved for these areas as they are not cleanable. Replace with approved materials that can be wiped down if they get dirty/splashe. Surfaces must be smooth and cleanable and not absorbent.