Health Report #105719

Establishment Name: Little Porky's Whitmore Lake
Report Date: 09/16/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment N/A Soiled Observed multiple surfaces the food slicer to be unclean. Thoroughly disassemble, clean and sanitize this slicer. Also, the interior surface of the bulk pizza cheese tub lid had mold growth on it. Provide a second tub with a lid so staff can wash, rinse and sanitize this food container between batches
Critical Preventing Contamination from Ready-to-eat food(s) N/A Handled with bare hands Observed the cook handling/touching ready to eat foods (lettuce, pickles, tomatoes, cooked pizza) with bare hands. Ensure staff utilize single use gloves or utensils to prevent bare hand contact with rte foods
Critical When to Wash Employee(s) N/A Did not wash hands after handling soiled equipment, surfaces, utensils The cook had to be reminded to wash his hands after touching the floor and dumping out water from a bucket catching a water leak under the three compartment sink. Corrected through education and by the employee washing his hands
Critical Conditions of Use Poisonous/toxic material(s) N/A Not used according to manufacturer's label instructions Observed unapproved chlorox bleach (scented bleach) being used for sanitizing in the kitchen. Only chlorine bleach with an epa registration number and directions for use as a food contact surface sanitizer can be used for sanitizing. Replace your current bleach with an approved supply
Normal Food storage Food item(s) in storage N/A Stored on floor or less than 6 inches above floor Observed a stack of pizza dough pans stored on the floor of the walk in cooler. Relocate this food to a shelf to protect it from contamination
Normal System Maintained in Good Repa Plumbing system Drain line(s) N/A Not maintained 1) re-establish the drain line air gap for the sanitizing basin of the three compartment sink that is used for food prep. 2) re-establish the drain line air gap for the walk in cooler drain line (located between the hand washing sink and the pizza cutting table
Normal Using a Handwashing Sink Handwashing sink(s) N/A Not easily accessible Items stored In front of Several items are stored on the floor in front of the hand washing sink by the dish washing sinks. Please provide convenient access to your hand washing sinks
Normal Wiping Cloths, Use Limitation Wiping cloth(s) N/A Stored on Counter Observed several wet wiping towels stored on the counters. To prevent bacterial growth between uses, store your wiping towels in a solution of proper strength of sanitizer
Normal Good Repair and Calibration Food thermometer(s) probe N/A Not calibrated One of the metal stem dial thermometers was reading approximately 38f at room temperature. Corrected by re-calibrating
Normal Miscellaneous Sources N/A N/A N/A Provide a splash guard on the right hand side of the kitchen hand washing sink to protect the counter top and any exposed foods on the pizza cutting table. Once attached apply a bead of silicone sealant at the junction of the sink basin and the splash guard to prevent moisture and debris build-up in the gap