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
| 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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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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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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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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| 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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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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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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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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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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3-501.16 - 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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| 03/09/2023 - ROUTINE INSPECTION
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| 10/05/2022 - PROOF OF CORRECTION
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| 09/14/2022 - PROOF OF CORRECTION
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| 09/07/2022 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The kitchen handsink was blocked by a mobile trashcan several times throughout 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 on site: Trashcan was moved out of the way and employees were instructed to leave the handsink unblocked.
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4-602.11 - CORE
Violation Comments:The soda nozzles had a build-up of debris inside.
Food-contact surfaces, like soda nozzles, must be cleaned at a frequency that prevents the accumulation of debris and potential contaminants.
To correct: Increase frequency of soda nozzle cleaning.
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3-501.19 - PRIORITY FOUNDATION
Violation Comments:The salsa was on a time-as-control system but there was no signage or markings to indicate when the food was taken out or when it must be discarded.
Time-as-control policies need clear markings/signage to prevent potentially hazardous food at an unsafe temperature to be served to customers after four hours when bacteria has had time to grow.
To correct: Install a sign above sauces indicating they must be discarded after 4 hours and label the sauce containers of when they were taken out of cooler.
For proof of correction: Send a picture of the sign and sauce markings to Sguikema-bode@miottawa.org within 10 days of receiving this report.
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4-501.11 - CORE
Violation Comments:The fliptop cooler is holding at 42-43F and is dripping condensate onto the floor. Currently employees are using ice baths to keep food at safe temperature.
Equipment must be kept in good repair. A cooler not working properly could lead to potentially hazardous food being held at a temperature that would allow bacteria to grow.
To correct: Replace fliptop cooler.
For proof of correction: New fliptop was already ordered before time of inspection. Send a picture of the new fliptop cooler holding food at 41F or below to Sguikema-bode@miottawa.org within 20 days of receiving this report.
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