Milan, MI 48160
(Critical) Assorted sanitizers found on the shelf above condiments. Store sanitizers so that they are not above or next to foods or food contact surfaces. Corrected by relocating the sanitizers to a different shelf in an approved location away from foods
(Critical) At onset of inspection potatoes were found in large tub in the rear prep area. Temped at 105 degrees f. Potatoes had been cooked approximately 1 hour prior. Employee indicated that they were to be set on ice and then into freezer. During the inspection a smaller container with ice was set under the large tub of potatoes that was inadequate to properly cool the potatoes. Employee was asked to divide the potatoes into smaller portions using shallower pans and place submerged into pan with ice with ice level up to the rim of the container holding the food products. There were inadequate properly sized pans to accomodate proper cooling method of this quantity of potatoes. Owner was notified and divided potatoes into deeper pans setting ont top of pan of ice and placed into the upright freezer to expedite the cooking process. Provide proper sized shallow pans or sheet trays to use to expedite the proper cooling of potatoes. Potatoes must cool rapidly from 135 to 70 in two hours and 70 to 41 degrees f in an additional 4 hours. Method of cooling potatoes is not being executed as previously corrected and discussed. It was agreed that they would be placed on ice into freezer in shallow pans or sheet tray and was observed as corrected as such at time of follow up on 5/29/13 as correction to the violation cited on 5/7/2013. A rcp for proper cooling technique of potatoes will be required due to 2x chronological repeat violations. ,
(Critical) The underside of the shake mixer needs cleaning. Clean now and place on a more frequent cleaning schedule. Retrain employees in proper cleaning of the shake mixer.
(Critical) The rear handsink was blocked for access for routine handwashing by milk crates stacked in front of the sink and by pump soap container in the sink basin. Handsinks must be readily accessible for routine handwashing. Do not block handsink or put anything in the sink basin. Corrected by relocating milk crates and pump soap
(Critical) Cooked potatoes found in large tub cooling at 104 degrees f in the upright cooler in the rear. Potatoes had been placed into tub within an hour prior to inspection. For cooling, cool on sheet tray or shallow pan to expedite the cooling process from 135 to 70 degrees in the first two hours and 70 to 41 degrees f in an additional four hours. You may use the freezer also. Potatoes were placed onto shallow pan and put into freezer with ice underneath to expedite cooling to 70 degrees in the first two hours. Provide a cooling monitoring chart for potatoes. And method revision for future cooling policy changes
(Critical) Onions topped onto coneys with bare hand. Discontinue this practice immediately as bare hand contact is prohibited with ready to eat foods. In addition gloves were not observed in trash in the rear prep area where most foods are prepped. Retrain all employees on proper glove use and prohibiting bare hand contact with ready to eat foods. Corrected by washing hands and putting on gloves.
(Critical) Assorted foods including prepared foods and deli meats found without datemarking throughout the facilty. Also whipped cream opened containers. All prepared foods and ready to eat potentially hazardous foods must be datemarked with a consume by date maximum of 7 days by which the food is to be consumed or discarded once food is prepared or package/container is opened. Corrected by datemarking foods with a consume by date maximum of 7 days.
(Critical) Lettuce found stored in the upright cooler in the kitchen under and next to raw animal foods. Store raw foods so that they are not above or in close proximity to ready to eat foods. Corrected by relocating lettuce to a top shelf above raw animal foods.
(Critical) Par cooked chicken found without proper labelling indicating that this is a par cooked product. All foods that are par cooked and stored prior to final cook off must be labelled as par cooked. Corrected by labelling the chicken as par cooked at time of inspection.
(Critical) The lid to the hot dog steamer is broke n, the gaskets on the upright cooler doors are split. Once torn they are no longer cleanable. Repair/replace.
The following non food contact surfaces need cleaning: the top of the dishmachine, the stove top, the sides of the cooking equipment, the sides of the fryer, the hood and hood filters. Grease was noted dripping down onto the equipment from behind the filters, the fryer cabinets. Clean now and place on a more frequent cleaning schedule.
The interior of the ice machine specifically the splash guard needs cleaning. Clean now and place on a more frequent cleaning schedule.
Open cup found in the rear prep area. This is prohibited. Food employes are to drink from cups with lids and straws and not open cups to minimize hand to mouth contact.
(Critical) Par cooked bacon found sitting in stainless counter in the kitchen cook area at room temperature. Par cooked bacon is potentially hazardous and must be kept cold at 41 degrees f until further cooked. Fully cooked bacon is not potentially hazardous and may sit out at room temperature once fully cooked. Corrected by discarding bacon within 4 hours of removal from temperature control
(Critical) Soap missing from the rear dishwash/prep area handsink. Soap is required for proper handwashing. Provide soap. Corrected by providing pump soap at the time of inspection
There is a leak in the corner of the ice machine bin dripping into a catch bucket. There is also a leak inside the middle beverage air cooler from the fan motor housing that has rusted through and condensation is dripping through that hole into a catch bucket. Repair leaks.
Numerous assorted uncovered foods in the upright two door cooler in the kitchen. Keep foods covered for proper protection.
The gaskets on the doors of the prep unit in the kitchen are torn. Once torn they are no longer cleanable. Replace split gaskets.
The following non food contact surfaces need cleaning: the ledge of the ice machine, the hood filters. Clean now and place on a more frequent cleaning schedule.
The splash guard inside the ice machine needs cleaning. Clean now and place on a more frequent cleaning schedule.
(Critical) At onset of inspection, employee observed putting on gloves after ham was partially cut. Ham is ready to eat therefore, bare hand contact with ham is prohibited. Discontinue the practice of handling ham or other ready to eat foods with bare hands. Corrected by discussion, employee washing hands and putting on gloves to continue ham slicing.
Doors/lids to the dumpster are open. If opened, there is access for insects/rodents. Keep doors/lids closed at all times. Correct by closing door.
The following non food contact surfaces need cleaning: the inside bottom of the upright freezer, the interior of the upright 2 door cooler, the hood filters, the fryer cabinets, sides of cooking equipment. Clean now and place on a more frequent cleaning schedule.
Par cooked bacon observed being placed heaping over 2" pan, covered with aluminum foil and about to be placed into the cooler to cool in the rear prep area. This is an improper cooling method. Place par cooked bacon on sheet tray or in shallow pan no more than 2" deep place into cooler or freezer uncovered to cool rapidly from 135 to 70 degrees f in two hours and from 70 to 41 degrees f in an additional 4 hours. Corrected by placing into shallow pans uncovered and into upright freezer. The temp at onset of this process was 132 degrees f. At end of inspection bacon was under 70 degrees f.
Assorted uncovered foods in the upright cooler and upright freezer in the kitchen. Keep all foods covered during storage for proper protection. Coffee preplaced in coffee filter uncovered. Keep covered for proper protection. Use container with a lid for storage of coffee preplaced in filter or cover with another filter.
The faucet for the 3c sink is leaking. Repair leak. The bottom of the ice machine leaks at the corner and is dripping into a bucket. Repair leak.
Coffee filters uncovered in the drawer. Keep all coffee filters covered for proper protection while in storage.
Improper glove use observed in rear prep area. Retrain/train new employee on proper glove use, when to change gloves, how to wash and replace gloves not wash with gloves on, etc
(Critical) Carton of lemons found stored on top of raw ground beef packages in the upright two door beverage air cooler. Keep ready to eat foods stored separately from raw foods to minimize potential for cross contamination of ready to eat foods. Corrected by relocating the lemons to a separate cooler.
The thermometer for the prep unit was missing. Provide a thermometer for this unit in order to monitor the temperatures for this unit.
Gaskets on the cooler doors are torn including the two door beverage air cooler and the prep unit. Once torn they are no longer cleanable. Replace split gaskets.
The following non food contact surfaces need cleaning. The top of the stove and side of the cooler next to the fryer on the bottom and other non food contact surfaces of the fryer and outside of the equipment.
Leak at the faucet of the three compartment sink in the dishroom. Repair leak.
Coffee filters found in the drawer uncovered. Keep all coffee filters covered for proper protection
Assorted uncovered foods in the upright cooler and upright freezer in the kitchen. Keep all foods covered during storage for proper protection.
(Critical) The automatic dishmachine was not dispensing ananitizer even after priming and repetitive cycling. Sanitizer must be dispensed at proper concentration for proper sanitization of utensils. Call for repair of unit and use 3c manual sink set up for santizing until repaired. Mgr adjusted the rubber for the pump action and it started to dispense. Dishmachine repair was called and will be out by end of the day to repair.
The test kit for chlorine by the dishmachine is not being utilized. Routinely use test kit to determine proper concentration of chlorine in the dishmachine and wiping cloth buckets in order to determine proper concentration of sanitizer.
The outside and back outer side of the ice machine has mineral build up. Clean now and place on a more frequent cleaning schedule.
The handsink in the dishroom was blocked for access for routine handwashing by crate used for sitting on. Handsink must be accessible at all times for routine handwashiing. Nothing may be placed in front of the sink blocking access to it. Corrected by relocating these items at time of inspection.
Aluminum foil lining the shelf under the prep table in the cooking area is not approved. Remove and clean this area frequently to avoid food debris build up
Thermometers missing from the upright beverage air unit and the prep unit. Proivide thermometers for these units in order to properly monitor the temperatures for these units.
The gasket on t upright cooler door is torn. Once torn it is no longer cleanable. Replace split gasket.