| 05/15/2024 - ROUTINE INSPECTION
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5-203.11 - PRIORITY FOUNDATION
Violation Comments:The front of house area has no available handsink, having to use the handsink in the kitchen. The original handsink in the front of house was decommissioned.
Hand washing sinks are to be accessible and conveniently located for staff. Handwashing is one of the leading ways to prevent the spread of pathogens and foodborne illness.
To correct: Repair front of house handsink or install new handsink in the front of house service area.
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3-304.14 - CORE
Violation Comments:Cloths, used to wipe the espresso wands, are being stored wet on the counter.
Wiping cloths must be stored in sanitizer to prevent the growth of possible contaminants that could then be spread onto surfaces wiped with the rag.
To correct: Store/soak rags with sanitizer.
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8-201.11 - PRIORITY FOUNDATION
Violation Comments:Several large changes in the facility and procedures were made without submitting plans or getting approval:
1. The front of house handsink has been decommissioned, and is no longer being used.
2. An additional walk-in cooler has been added in the basement.
New plans, specifications, SOPs, and other documents must be submitted for review to ensure that the plans meet the requirements of Michigan Food Law and Food Code and changes to the flow, design, and equipment do not impede operation or food safety.
To correct:
1. Submit specifications for the new walk-in cooler installed in the basement
2. Submit SOPs for review in regards to handwashing/where a new handsink will be located or resume use of the original front of house handsink.
See violation 5-203.11 for decommissioned handsink.
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3-501.15 - CORE
Violation Comments:In-house ranch, made at room temperature, was cooling in a closed container in the flip-top cooler.
Potentially hazardous foods must remain uncovered during the cooling process to help ensure they are rapidly cooled to 41F or less in the required time to limit the growth of harmful bacteria and toxins.
Corrected on site: Ranch was uncovered and put in an ice bath.
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4-501.11 - CORE
Violation Comments:The dish machine was not dispensing chlorine sanitizer.
Note: No dishes were being run at the time of the inspection.
Equipment must be maintained in good repair. A dish machine not dispensing sanitizer cannot properly kill the bacteria on dishes and food-contact surfaces.
Corrected on site: Sanitizer was changed and machine was primed, after which it was dispensing properly.
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3-501.16 - PRIORITY
Violation Comments:All potentially hazardous food was at 45-50F in the reach-in cooler in the kitchen.
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 on site: All potentially hazardous food was discarded by person in charge.
Note: The reach-in cooler is working, but staff had overfilled the cooler and the fans were blocked with bags of food, preventing ventilation.
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| 01/09/2024 - PROOF OF CORRECTION
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| 12/04/2023 - FOLLOW-UP INSPECTION
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| 11/02/2023 - ROUTINE INSPECTION
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4-702.11 - PRIORITY
Violation Comments:There were two instances of not sanitizing, both the dish machine and 3 bay sink sanitizer were not dispensing any sanitizer.
Food contact surfaces and utensils must be sanitized before use and after cleaning to prevent the growth and spread of harmful bacteria.
Corrected on site: the dish machine's sanitizer dispenser line had fallen and was disconnected from dispensing into the dish machine. The line was reattached to the machine and tested at the correct sanitizer concentration. The 3 bay sinks sanitizer dispenser had run out. The person in charge replaced the sanitizer and it tested at the correct concentration.
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3-501.14 - PRIORITY
Violation Comments:Pigs in a pocket were being held in an upright cooler in a plastic container, with a closed lid, from the day prior and had a temperature of 46F.
Potentially hazardous food must be cooled from 135F to 70F in the first two hours and from 70F to 41F within the next 4 hours to limit the growth of harmful bacteria and toxins.
Corrected on site: the person in charge had the pigs in a pocket discarded.
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The handwashing sink to the far left of the batista area was blocked and unusable.
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: the person in charge unblocked the hand sink and retrained employees to keep that area accessible.
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3-501.19 - PRIORITY FOUNDATION
Violation Comments:The potentially hazardous chip dip held on the counter in the expo area for the lunch rush was not labeled with a time to indicate when the time as control 4 hour window has expired.
Time as control policies require marking of some kind to indicate the time in which the potentially hazardous food must be discarded. If left out longer than the 4 hour time frame harmful bacteria can grow.
To correct: indicate a marking system to indicate when the sauce was set out or when the sauce needs to be discarded.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:The pigs in a pocket were not cooled according the the facilities policies outlined in the Risk Control Plan. The pigs in a pocket were found in a covered plastic container in an upright cooler with a temperature of 46F.
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 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.
To correct: review the cooling policy for the pigs in a pocket with all employees and make sure that when cooling the temperature of the food is being checked at the 1 and 2 hour marks to ensure that the pigs in a pocket are cooling to 41F or below in the required time frame. Revise the cooling methods if necessary to ensure that the policy is followed by employees.
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| 05/19/2023 - FOLLOW-UP INSPECTION
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| 04/24/2023 - ROUTINE INSPECTION
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3-304.14 - CORE
Violation Comments:Several sanitizer buckets (with quaternary ammonia sanitizer) were being held at a concentration below 150ppm before being switched out.
Sanitizer buckets must have a sanitizer solution at a concentration capable of reducing the microbial load.
Corrected on site: Sanitizer solution was replaced with new sanitizer at the correct concentration.
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3-501.16 - PRIORITY
Violation Comments:Two potentially hazardous foods were being held at an unsafe temperature:
1. Feta cheese in the flip-top cooler was at 55F
2. Ranch cups made in-house in the flip-top cooler was at 45F
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 on site: Both items were discarded.
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:The facility currently has no chlorine test strips to determine the concentration of the dishwasher sanitizer.
A test kit is required to confirm the concentration of sanitizer solution is within the manufacturers specifications. Sanitizer that is too weak will not effectively kill harmful microorganisms that cause foodborne illness. Sanitizer that is too strong may be toxic.
To correct: Obtain chlorine test strips.
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3-501.19 - PRIORITY FOUNDATION
Violation Comments:Multiple in-house sauces (cream cheese mix, in-house vinaigrette, brined blueberry sauce) were being left at room temperature as part of a time as control policy but had no markings to indicate when they needed to be discarded.
Time as control policies require writing/signage/markings to indicate when they potentially hazardous food must be discarded. If it is left out after four hours bacteria will have had time to grow.
To correct: Implement marking/signage system to clearly indicate when the sauces must be discarded.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:The pigs in a pocket were cooling in a closed container in the reach-in fridge.
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 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.
To correct: Implement new cooling methods for the pigs in a pocket to ensure it is quickly cooled.
Note: Pigs in a pocket had only been placed in fridge less than an hour before. Pigs were moved to uncovered sheet tray to properly cool.
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| 10/06/2022 - ROUTINE INSPECTION
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3-501.18 - PRIORITY
Violation Comments:Blueberry barbecue sauce (made in-house) was a day past the expiration date in the reach-in cooler.
Ready-to-eat, potentially hazardous foods must be discarded by the end of the day of the discard date. Discarding the foods helps ensure that items which may be contaminated with harmful bacteria are not served to the public.
Corrected on site: Blueberry barbecue sauce was discarded.
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3-501.15 - PRIORITY FOUNDATION
Violation Comments:Two items were found to be cooling using a method that would not allow them to cool properly:
1. The pigs in a pocket were in a closed container in the reach-in fridge preventing air flow
2. The french onion soup was in a tall bucket with only the bottom of the bucket submerged in an ice bath
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 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.
Corrected on site: Pigs in a pocket and french onion soup were still within a safe time frame. The lid was removed for the pigs in a pocket and the french onion soup was placed in a wide hotel pan, put in an ice bath, and left in the reach-in cooler.
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The handsink in the front of the house, for the cashiers and servers, had a trash can in front making it difficult to use, and there was an accumulation of food debris and stains in the sink indicating that it was being used for dumping.
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: Trash can was moved and the handsink was cleaned. Employees were retrained on proper handsink usage.
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