Health Report #103403

Establishment Name: Classic Cup Cafe
Report Date: 02/24/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Conditions of Use Poisonous/toxic material(s) restricted use Back prep area shelf Not used according to manufacturer's label instructions Observed can of household raid on shelf in back kitchen prep area (instructions on label prohibit use in restaurants or prep areas of food service establishments). If wanting to use insecticide in your kitchen must obtain an approved insecticide for use in restaurants. Pic corrected by discarding raid can at time of inspection. Violation corrected
Critical Potentially Hazardous Food (Ti Hot food item(s) cooking/preparation area Steam table Stored below 135 degrees F Observed all rte sausage links in steam table in prep area with internal food temperatures of 105-115f. All other food in same steam table hot holding at 145f or more. All phf must be hot held at 135f or more at all times. Pic stated correct cooking/reheating temperatures of sausage links, but sausage on prep line not maintaining temperature. Pic corrected by discarding sausage links at time of inspection. Violation corrected
Critical Ready-to-Eat, Potentially Haza In house prepared ready-to-eat potentially hazardous food(s) walk in cooler shelf Without date of consumption marking Observed missing datemark labels on several rte foods (housemade ranch dressing, leftover lasagna, cooked pork, and housemade sauces) in upright cooler in server area. Also, observed some rte foods in wic have prep dates and some have discard dates. All potentially hazardous rte foods must be datemarked with a 7 day discard date (day 1 is prep date). Also, staff must be using a consistent datemarking system throughout facility (don't switch between prep and discard dates). Pic temporarily corrected violation by discarding all rte foods with unknown prep dates and properly datemarking all freshly prepared foods as required. Please educate and train all staff on proper datemarking procedures as needed. I will check on this item at follow up inspection. Correct within 10 days.
Critical Safe, Unadulterated, and Hones Food cooking/preparation area upright cooler Adulterated/contaminated Observed pan of wilty/soggy rte salad green mix in upright cooler in prep/server area. Also, observed batter mix (saved from last friday fish fry) in same cooler with signs of contamination (raw fish chunks and greasy/slimy residue on sides of batter container). All food in your restaurant must be safe and unadulterated at all times. To correct, need to discard all food that show any signs of spoilage or contamination. Also, cannot keep raw fish batter week to week. Need to discard any remaining batter at end of friday fish fry and make fresh every week. Pic corrected by discarding spoiled salad mix and contaminated fish batter at time of inspection. Violation corrected
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment dry storage area equipment With accumulation of debris Observed 2 serving platters on dry storage shelf soiled with food debris. All food contact surfaces of equipment must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by sending both soiled platters through dishmachine at time of inspection. Violation corrected
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area reach in cooler shelf Stored above 41 degrees F Observed plate of ham steaks in ric on cooking line with internal food temperatures of 50-53f. All other food in same cooler cold holding at 37-41f. Ham steaks were originally stacked on other food items in top portion of prep unit cooler on cooking line and not in cold rails when i first arrived for inspection. Once staff realized i was in the kitchen, cook relocated ham steaks to back of ric behind several other food items. As stated several times in past, all phf must be cold held at 41f or below. Cannot keep ham steaks out of refrigeration for unknown lengths of time. Pic temporarily corrected violation by discarding all ham steaks at time of inspection. Since this violation has been cited at 3 consecutive routine inspections, enforcement actions at the washtenaw county health dept. Are required. Need to call me within 72 hours to schedule an administrative conference. I will follow up on this violation after enforcement meeting to ensure compliance.
Critical Equipment Food-Contact Surface Food-contact surface(s) and utensil(s) Back kitchen area slicer Not cleaned After any contamination Observed slicer blade in back kitchen area soiled with dried on food debris. Appears slicer has not been disassembled and then cleaned/sanitized in several days. When i asked staff to disassemble slicer, several food prep employees could not disassemble the blade. According to staff, slicer is fairly new (+/- 3 months old) and most staff don't know how to disassemble the blade. All food contact surfaces of equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic temporarily corrected violation by having a cook (john) disassemble slicer then wash, rinse and sanitize all food contact surfaces at time of inspection. Please have john train all other food prep staff on disassembling slicer as needed. I will follow up on this violation to ensure compliance. Correct within 10 days. , observed milk shake stirrer rod on shake machine in server prep area with an accumulation of sticky food debris. Stirrer rod was not washed, rinsed and sanitized after last use. All food contact surfaces of equipment must be washed, rinsed and sanitized after every use. Please correct as soon as possible. I will check on this item at follow up inspection. Correct within 10 days.
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) rear prep area upright cooler With accumulation of debris Observed the following areas in need of cleaning: *interior of vegetable coolers in back kitchen area (accumulation of food debris). *spice shelves in prep area near ice machine (heavy accumulation of sticky debris). *interior of both ovens in back kitchen area (accumulation of burnt on food debris). To correct, please clean all these areas now and on a more frequent schedule
Normal Cleaning, Frequency and Restri Physical facilities/structures floors dry storage area floor With accumulation of debris Observed floors under fruit and vegetable coolers in back kitchen area and under food shelves in dry storage area with an accumulation of food debris (some fruit/romaine stalks have fallen under cooler and are accumulating mold). To correct, please clean these areas now and on a more frequent schedule
Normal Cooking and Baking Equipment Baking and cooking equipment cooking/preparation area microwave oven Not cleaned Through out the day as necessary Observed interior of both microwave ovens on cooking line and microwave in server prep area with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule