920 North Street
Milan, MI 48160
This incident (40192) does not have any more information on it
This incident (40193) does not have any more information on it
This incident (20587) does not have any more information on it
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(Critical) The dishmachine was not dispensing any sanitizer at the time of the inspection. Also would not prime. No sanitizer was coming out of the line during normal cycling or priming. Correct by repairing unit to dispense proper sanitizer concentration. Ie 50 ppm cl. In the meantime use the 3c sink to manually sanitize all utensils and to sanitize all utensils that may have already been run through the dishmachine.
This incident (40196) does not have any more information on it
This incident (20589) does not have any more information on it
The light bulbs in the pretzel warmer are not plastic coated. There are shields that are smaller than the light bulb and don't provide proper protection when the bulb extends out past the shield as it might get broken and glass fragments may get onto foods. Provide plastic coated bulbs for proper protection to minimize potential for glass fragments to get onto foods if bulb should shatter.
Electric cords and spray bottles and other maintenance items stored in a plastic tub with foods. Store maintenance items in a separate designated location away from foods and food contact surfaces. Corrected by relocating maintenance items to a separate designated location at time of inspection
Large garbage can in front of the handsink in the prep line is blocking access for routine handwashing. Relocate garbage can to a different location so that the handsink is available at all times for routine handwashing.
The handsink in the employee restroom is an automatic dispene and is only on 2 seconds. Must be a minimum of 15 seconds. Adjust/repair for proper time of water dispensing availablility. Correct asap in the interim use handsink immediately outside the restroom door.
(Critical) The nacho cheese dispenser was dispensing cheese at 110 degrees f. Ph foods must be held hot at 135 degrees f. This product is shelf stable but once heat treated must be maintained at 135 degrees f or above. Product was placed into unit for dispensing at 10:00 am and was tempedtd at 12:35 pm not at proper temperature. Repair or replace unit. Corrected by cheese discarded by end of inspection. You may use time control in the future on this product if unit is not replaced or repaired in timely fashion. If using time control, a maximum of 4 hours is allowed for cheese to be consumed or discarded. If placed into unit every day at 10:00 discard any remaining by 2:00 pm. You may not place it back into cooler at end of lunch rush and use following day. Once unit is repaired or replaced and able to hold the food at 135 degrees f or above you can keep the product in the dispensing unit hot overnite as this is what this unit is designed to do.
(Critical) Potentially hazardous foods including cream cheese, string cheese and yogurt were found stored in the upright aquafina cooler at 46 - 48 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding these foods at time of inspection. Unit was adjusted and is now on setting 9 previously 7. Unit is ordered out of service for the storage of ph foods until adjusted/repaired and capable of holding ph foods at 41 degrees f or above.
The nacho cheese unit was not holding the nacho cheese at proper temperature. Temped at 110 degrees f. Cheese is required to maintain 135 degrees f. Was placed into unit around 10:00a from dry storage room. At 12:35 it was not at proper temperature. Call for repair or replacement of unit. Use time control as a public health mechanism on product in this unit, until unit is repaired or replaced. Maximum 4 hours to consume or discard product once heat treated. Once repaired or replaced and capable of holding at 135 degrees f or above you may use the unit as it is designed for hot holding at 135 degrees and keep in unit overnite if so desired.
The aquafina cooler was found to be holding ph foods including cream cheese, yogurt and string cheese at 46 - 48 degrees f. Ph foods must be maintained at 41 degrees f or below. Corrected by discarding food and adjusting cooler. Unit was turned up to 9°From 7 and is now maxed out. Unit may not be capable of holding ph foods at proper temperature. This unit is ordered out of service for the storage of ph foods until repaired/adjusted. Once capable of holding ph foods at 41 degrees f or below you may use the unit for the storage of ph foods.