||Packaged and Unpackaged Food -
||Raw animal food(s)
||walk in cooler shelf
||Stored over/next to Ready-to-eat food(s)
||Observed the following potential cross contamination of rte foods:
observed 17 sheet trays of raw sausage and bacon stored next to two large bowls (service bowls covered with plastic wrap) of cut melon. Item corrected during the inspection by carefully inspecting the bowls for contamination, rewrapping the bowls, and relocating the bowls to a different approved location. Raw animal proteins shall be stored separate from rte foods
||Potentially Hazardous Food (Ti
||Cold food item(s)
||cooking/preparation area counter
||Stored above 41 degrees F
||At the four drawer cooler under the flat top grill on
the main cook line observed the following improper cold holding potentially hazardous food/temperature combinations:
52 to 54 degrees f. #1-6 previously heat treated
1. Several portion bags of pastas
2. Fingerling potatoes
5. Corned beef
6. Several types of sausage
7. Several types of sliced cheese
these items had been in the cooler overnight. The air temp thermometer inside the unit registered 50 degrees f. The above mentioned phf items were discarded. The unit was put out of order and a repair service was called. Please call for a followup inspection. Item is temporarily corrected.
||Warewashing Equipment, Determi
||Sanitizer test kit
||At the bar observed the dish machine in use with too low of sanitizer concentration. A test kit must be used to verify proper sanitizer concentration in the dishmachine.
||Manual and Mechanical Warewash
||Chlorine solution concentration
||Below 50 ppm
||At the bar, observed the dishwashing machine with a final rinse sanitizer level of 0 ppm chlorine. Machine was placed out of service and repair was called. Use the dishwashing machine in the main kitchen until repairs are completed on the bar dishwashing machine. ****also, this violation has been cited on 3 of the last 5 routine inspections. Pursuant to the washtenaw county procedures for enforcement of the michigan food law you are required to attend an administrative conference at the health department office. An administrative conference notice was provided to randy garver during this inspection. A risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to randy garver during the inspection.
||Good Repair and Proper Adjustm
||In poor repair
||On the main cook line observed the four drawer cooler under the flat top grill unable to maintain phf at the proper temperature. The unit is designed to hold at the proper temperature and has the proper capacity. The unit has been placed out of order and service has been called
||Maintaining Refuse Areas and E
||Refuse storage area(s)/enclosures
||Observed the area around the dumpster not clean. A large bag of trash and much debris was observed on the ground. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris.