445 Ad Mayer Drive
Attn: Chelsea Aquatic Club
Chelsea, MI 48118
(Critical) The handsink was blocked for access for routine handwashing by bucket placed in the sink basin. Keep the handsink available for routine handwashing. Do not place anything in the sink basin or in front of the sink. Corrected by removing the bucket
This incident (1892) does not have any more information on it
This incident (35106) does not have any more information on it
Togo utensils with the wrong end up. Mouth end is exposed. Invert single service spoons, forks and knives so that the handle end is up to minimize contact with the mouth end.
The interior bottom of the pop cooler is severely rusted. Clean and or refinish so that thit is smooth and cleanable.
Handsink blocked for access for routine handwashing by large wastebaskets located directly in front of the handsink. Relocate the wastebaskets so that hands can be properly and routinely washed.
Personal food is routinely brough in for dinners for teams after the event. Foods are traditionally prepared by the home team. Complete separation is required between these foods and foods to be served to the public. The cooler is used for cold storage and the microwave is used for hot dogs. Today chili was brough in crockpots from home with moe utensils for dispensing. Use either microwave and coolers that are not part of the licensed food service establishment or if you use the cooler in the snack bar the food must be in a container on the bottom shelf covered and labelled personal foods. The health dept will review this information. Contact -perri boman, rs 734 222-3881.
(Critical) Cleaners, bleach, sterno, disinfectant found stored above and with foods and food contact surfaces. Store these products separately away from foods. Corrected by relocating all to cabinet bottom shelf away from foods and food contact surfaces.
(Critical) Improper manual dishwash set up. Immediately implement correct dishwashing procedures for 3 compartment sink set up for submerged wash, submerged rinse and submerged sanitizer for all food contact surfaces. Use 50 ppm chlorine. Follow procedures on sign. Air dry only. Corrected by discussiona nd proper sink set up
Thermometer missing from the cooler. Provide a thermometer for this unit. Air temperature temped at 48 degrees f by inspector. Product at 46 degrees f. Only non ph bottle producst stored in unit. Unit isnot adjustable and not capable of holding ph foods at 41 degrees f. Therefore it is not approved for this purpose. Corrected by discussion and posting sign on cooler.