Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 05/16/2025 - ROUTINE INSPECTION
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4-601.11 - CORE
Violation Comments:The handles of the reach in cooler and freezer had a significant build up of debris on them.
All non-food contact surfaces of equipment must be cleaned often enough to ensure they are maintained clean and do not become a source of accidental contamination.
Corrected on site: The person in charge cleaned the cooler handles.
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3-304.12 - CORE
Violation Comments:The handles of the ice scoops, the tongs for the pork in the grill cooler, and the handle for the chips were all in the food product.
The handles for in use utensils must be stored so their handles are above the product.
Corrected on site: The person in charge removed handles from the ice, chips, and pork and stored the utensils out of the food product.
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| 10/23/2024 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The trash can was blocking the hand washing sink upon arrival to the inspection.
Hand washing sinks are to be accessible, clean and used only for hand washing. Hand washing is the best way to prevent the spread of disease, thus they must be maintained clean and used for only hand washing.
Corrected: The trash can was relocated away from the hand sink.
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3-501.16 - PRIORITY
Violation Comments:Raw pork was found in the upright cooler by the dish machine with an internal temperature of 46 F. Salsa was found in the salsa cooler located in the front of establishment with internal temperatures ranging between 44-46 F. Person in charge confirmed the raw pork was removed from refrigeration during preparation approximately 3 hours prior and the salsa was removed from refrigeration approximately 1 hour prior. The pork and salsa were left out of refrigeration for an extended period of time; increasing the internal temperature.
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
To Correct: Rapidly cool the pork to an internal temperature of 41 F or below within 1 hour and the salsa within 3 hours. Submit photos of food thermometer reading the internal temperatures of the food items to kanderson@miottawa.org as proof of correction. Please note, at the time of the inspection the person in charge placed the pork and salsa in the freezer to rapidly cool.
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4-501.11 - CORE
Violation Comments:The gaskets on the following coolers are torn:
1. Upright coolers in kitchen area
2. Upright freezer
3. Cooler drawers
Equipment components, such as cooler gaskets, must be maintained in good repair to ensure they function as designed.
To Correct: Replace gaskets and maintain in good repair.
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| 10/23/2024 - PROOF OF CORRECTION
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| 04/19/2024 - FOLLOW-UP INSPECTION
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| 04/08/2024 - ROUTINE INSPECTION
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3-501.16 - PRIORITY
Violation Comments:Sour cream was found in the top of the preparation cooler within internal temperatures ranging between 52-56 F. The person in charge confirmed the sour cream was put in the cooler four hours prior.
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
Corrected Onsite: The sour cream was discarded in the kitchen trash. Sour cream will now be held in the bottom portion of the cooler. This is the second consecutive citation of this violation which qualifies the establishment for a risk control plan.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:One large container of salsa and two large containers of pepper sauce were found in the upright triple door cooler with internal temperatures between 46-52 F. They were prepared 2 hours prior (2pm). An attempt to cool these items was not made prior to storage in the cooler.
Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods prepared with cooked ingredients must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins. For potentially hazardous foods prepared from ambient temperature, the internal temperature must rapidly cool to 41 F or below within 4 hours.
To Correct: Implement effective cooling method that allows the salsa and pepper sauce to meet the parameters above. For immediate correction, the person in charge split the salsa into shallow containers and placed in the freezer to rapidly cool. Submit photo of food thermometer reading the internal temperature of these items no later than 4:00 pm as proof of correction.
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3-301.11 - PRIORITY
Violation Comments:Upon arrival to the inspection, an employee was observed cutting cilantro without gloves on. The cilantro was not going to be cooked after preparation.
Food employees must not touch ready-to-eat foods with their bare hands during preparation.
To Correct: Retrain employees in this area. For immediate correction, the cilantro was discarded in the kitchen trash.
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4-501.11 - CORE
Violation Comments:The following was found in disrepair:
1. Hand soap dispenser.
2. Gasket on upright cooler located by back door.
Equipment components must be maintained in good repair to ensure they function as intended.
To Correct: Repair the items above.
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| 10/09/2023 - ROUTINE INSPECTION
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3-305.12 - CORE
Violation Comments:The food items listed below were being held hot in hot boxes outside of the establishment.
1. Queso
2. Refried Beans
3. Chicken
4. Ground Beef
5. Mexican Rice
6. Steak
Food must only be stored in approved locations. Food storage outdoors is susceptible to temperature abuse, contamination, and potential tampering.
Corrected Onsite: The food was relocated indoors at the time of the inspection.
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6-101.11 - CORE
Violation Comments:The concrete floor in the kitchen area is no longer sealed near the three-compartment sink and is beginning to wear throughout the facility.
Floors must be maintained in good condition that is smooth and easily cleanable. This ensures they can be cleaned effectively to prevent accumulation of food residue and bacterial growth.
To Correct: Repair floor as needed throughout the facility with a sealant or epoxy.
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4-501.12 - CORE
Violation Comments:The cutting board located on the preparation cooler has deep score marks and is beginning to discolor.
Cutting surfaces must be maintained in good condition to prevent bacterial growth. When cutting surfaces become scored and discolored this is an indication they can no longer be effectively cleaned.
To Correct: Replace cutting boards and maintain in good condition.
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4-501.114 - PRIORITY
Violation Comments:The chlorine sanitizer solution prepared in the three-compartment sink was in-use and measured below 50 ppm and was 106 F.
Chlorine (bleach) must be at the concentration specified by the manufacturer to ensure food contact surfaces are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
Corrected Onsite: The person in charge prepared a new solution of sanitizer that measured a concentration of approximately 100 ppm with a water temperature of 85 F. Person in charge educated staff member responsible for dish washing.
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3-501.17 - PRIORITY FOUNDATION
Violation Comments:The following food items were found without date marking labels on them. Person in charge confirmed they were prepared the day before the time of the inspection.
1. Queso
2. Refried Beans
3. Chicken
4. Ground Beef
5. Mexican Rice
6. Steak
Ready-to-eat, potentially hazardous foods must be date marked for no more than 7 days (including the date the item was opened/prepared as day 1) to limit the growth of harmful bacteria such as listeria.
Corrected Onsite: The person in charge put a date mark label reflecting the appropriate discard date on each item listed above. Person in charge educated employees responsible for this task.
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3-501.16 - PRIORITY
Violation Comments:The potentially hazardous foods listed below were cooked and reached >165 F at 11:30 am. The internal temperatures were measured at 3:00 pm and ranged between 123-130 F at 3:00 pm. The food items were being transported to the American Legion in Grand Haven (approximately 5 minutes away).
1. Queso
2. Refried Beans
3. Chicken
4. Ground Beef
5. Mexican Rice
6. Steak
Potentially hazardous foods (time and temperature controlled for safety) held hot must be held at or above 135F to limit the growth of harmful bacteria and production of toxins.
Corrected Onsite: All food items above were rapidly reheated on the stove to temperatures exceeding 165 F, placed in hot boxes, and transferred to the Legion.
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