Black mold, holes in floors: Bay County restaurant inspections May 12-18

June 8, 2017

 As Seen on MLive

 

Bay County Restaurant Food Code Violations May 19 - June 1

 

Bay County Health Department officials routinely inspect area restaurants, coffee shops, hospital cafeterias, churches, hotels, vending machines and other places where food is served to the public. The food service inspection reports, which can be found online here, detail any health code violations that are found as well as actions taken to correct them. 

 

There are three types of violations: core, priority foundation and priority. Priority foundation and priority violations are the more severe types of violations.

 

Food service establishments typically are subjected to two routine inspections per year, said Bay County Health Director Joel Strasz. Depending on the number and type of violations found, one or more follow-up inspections may be required. 

 

Here's a look at the inspections conducted from May 19 - June 1, 2017. The health code violations listed below are copied directly from the reports.

 

Brann's Steakhouse 3898 State Street Rd., Bay City

Priority Item: Repeat Corrected During Inspection Observed: 1) Raw shell eggs stored directly above ready to eat food items in cookline 2 door reach in cooler, 2) Par cooked chicken stored directly above and amongst ready to eat foods in cookline 2 door reach in cooler, 3) Raw steak stored directly above raw fish in cookline 2 door reach in cooler, 4) Raw steak stored directly above and amongst cooked prime rib in cookline 2 door reach in cooler, 5) Raw ground beef stored directly above cooked ribs in walk in cooler, 6) Par cooked chicken stored directly above raw ground beef and cooked ribs in walk in cooler. Arrange raw animal foods so stored below ready to eat foods and separated according to cook off temperature with higher cook off temperature foods stored below and separate from lesser cook off temperature foods. *Poultry 165F, Ground meat 155F, Whole meats 145F, seafood and shell eggs 145F. Action Taken: Person in charge arranged noted coolers so that raw animal foods are stored below and away from ready to eat foods and separated according to cook off temperature with higher cook off temperature foods stored below and separate from lesser cook off temperature foods. Correct By: 28-Mar-2017

 

Core Item: Corrected During Inspection Observed opened milks in kitchen reach in coolers and spices in dry storage stored uncovered. Properly cover the noted food items to eliminate possible contamination. Action Taken: Person in charge properly covered the noted food items. Correct By: 28-Mar-2017

 

Core Item: Corrected During Inspection Observed food thawing in standing water in prep sink. Water temperature observed at 88F. Adjust procedures or methods to properly thaw foods. Action Taken: Person in charge turned on cold water to properly complete thawing process at noted prep sink. Correct By: 28-Mar-2017 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item

 

Corrected During Inspection Observed cooked mashed potatoes holding in cookline steam table at 120F for under 1 hour, per person in charge. Maintain hot potentially hazardous foods at or above 135degF. Action Taken: Person in charge properly reheated noted food item to 165F for at least 15 seconds and held at 135F or above. Correct By: 28-Mar-2017

 

Priority Foundation Item: Corrected During Inspection Observed the following items without a date mark: 1) Macaroni and cheese and opened milk in wait 2 door reach in cooler, 2) Cooked prime rib and housemade ranch in cookline 2 door reach in cooler. *Note: Per person in charge, all items opened/prepped 1-4 days prior to inspection. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Action Taken: Person in charge properly date marked the noted items. Correct By: 28-Mar-2017

 

Core Item: Observed interior drip ledge and walls of ice machine to be soiled with black mold like substance. Empty and properly wash, rinse, and sanitize the noted item. Correct By: 04-Apr-2017

Core Item: Observed interior tops, walls, and bases of all cookline microwaves to be heavily soiled with food debris. Properly wash, rinse, and sanitize the noted items. Correct By: 29-Mar-2017

 

Core Item: Observed the following items to be soiled: 1) Soda gun holders at server aisle, 2) Interior base and walls of cookline 2 door reach in coolers, 3) Walk in cooler fan covers. Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 29-Mar-2017

Priority Foundation Item: Corrected During Inspection Observed soiled knives stored in cookline handwash sink. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: Person in charge removed knives from noted handwash sink and has agreed to only use handwash sinks for handwashing purposes. Correct By: 28-Mar-2017 Core Item: Observed unisex employee bathroom not provided with a covered waste receptacle. Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 29-Mar-2017

Priority Foundation Item: Corrected During Inspection Observed no toweling available at handsink in employee restroom. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: Person in charge provided noted restroom with paper towel. Correct By: 28-Mar-2017

 

Core Item: Observed the following areas to be heavily soiled: 1) Ceiling tiles and light sheilds throughout kitchen and warewashing area, 2) Wall behind server aisle, 3) Floor underneath bar equipment and sinks. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 04-Apr-2017 Core Item: Observed ceiling vents throughout kitchen and warewashing area to be heavily soiled with dust build up. Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination. Correct By: 04-Apr-2017

 

Circle Bar 1700 Woodside Ave., Bay City

Priority Foundation Item: Corrected During Inspection Observed opened milk, creamer, and half and half without a date mark in 1 door reach in cooler behind bar. *NOTE: Per person in charge, all items opened 5/19/17. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Action Taken: Person in charge properly date marked the noted items. Correct By: 25-May-2017

 

Core Item: Observed: 1) Hole in floor directly underneath bar ice bin leading to basement, 2) Floor at basement walk in cooler entrance to be coming apart and in poor repair. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. . Correct By: 25-Aug-2017

 

Core Item: Repeat Observed light coming in around basement window where kegs are delivered. To prevent the entrance of insects and rodents make appropriate repairs. Correct By: 01-Jun-2017

Core Item: Observed floors, walls, and ceiling in basement walk in cooler to be soiled. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 01-Jun-2017

 

Core Item: The food safety manager has not completed an approved training program containing an allergen awareness component. The food safety manager shall attend an approved allergen awareness training program. Correct By: 25-Aug-2017

 

River Rock 614 E Midland St, Bay City

Priority Foundation Item: Corrected During Inspection Observed numerous severely dented cans in basement dry storage area. Discard any damaged boxes of food OR mark to be returned to supplier. Action Taken: Person in charge marked noted cans to be returned to supplier and stored in seperate area. Correct By: 25-May-2017

 

Priority Item: Corrected During Inspection Observed: 1) Raw fish stored directly above ready to eat foods in walk in cooler and on speed racks in walk in cooler, 2) Raw sausage and steaks stored directly above ready to eat food items in walk in cooler, 3) Raw shell eggs stored directly above ready to eat foods in basement walk in cooler, 4) Ready to eat foods stored directly in between pooled shell eggs and raw ground beef in cookline 2 door reach in cooler. Arrange raw animal foods so stored below ready to eat foods and separated according to cook off temperature with higher cook off temperature foods stored below and separate from lesser cook off temperature foods. *Poultry 165F, Ground meat 155F, Whole meats 145F, seafood and shell eggs 145F. Action Taken: Person in charge arranged noted coolers so that raw animal foods are stored below and away from ready to eat foods and separated according to cook off temperature with higher cook off temperature foods stored below and separate from lesser cook off temperature foods. Correct By: 25-May-2017

 

Core Item: Corrected During Inspection Observed: 1) Numerous food items stored uncovered in walk in cooler, 2) Multiple boxes of food stored directly on walk in cooler floor. 1) Properly cover noted food items to protect against potential contamination, 2) Move and store noted items to an approved location where contamination cannot occur and at least 6 inches above the floor. Action Taken: 1) Person in charge properly covered noted food items to protect against possible contamination, 2) Person in charge moved and stored the noted items to an approved location where contamination cannot occur and at least 6 inches above the floor. Correct By: 25-May-2017

 

Priority Item: Corrected During Inspection Observed deeply filled, covered, container of refried beans in walk in cooler at 48F overnight, per person in charge. Discard noted item due to time and temperature criteria not being met. Action Taken: Person in charge discarded the noted food item. Correct By: 25-May-2017

 

Priority Foundation: Item Repeat Corrected During Inspection Observed deeply filled, covered, container of refried beans in walk in cooler at 48F overnight, per person in charge. Adjust procedures or methods to assure that food is properly cooled to 41degF or below. Action Taken: Person in charge discarded noted food item due to time and temperature criteria not being met and discussed in detail proper cooling methods for future use. Correct By: 25-May-2017

 

Priority Item: Corrected During Inspection Observed: 1) Container of numerous whipped spread stored at room temperature near kitchen expo window for under 2 hours per person in charge, *NOTE: Food label notes to keep item refrigerated, 2) Cooked hashbrowns, sausage patties, and potatoes at cookline for under 1 hour per person in charge at 60-90F. Maintain cold potentially hazardous foods at or below 41degF Action Taken: Person in charge moved and stored all noted items to walk in cooler to rapidly cool to 41F or below. Correct By: 25-May-2017

 

Priority Foundation Item: Corrected During Inspection Observed numerous food items stored without a date mark: 1) Tzitiki sauce in cookline 2 door reach in cooler, 2) Cooked ribs, potatoes, coleslaw, rice, etc. in walk in cooler. *NOTE: Per person in charge, all noted items cooked/prepped 1-4 days prior to inspection. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Action Taken: Person in charge properly date marked the noted items. Correct By: 25-May-2017

 

Core Item: Corrected During Inspection Observed: 1) Mashed potato mix stored in opened, original, uncovered can in basement dry stroage, 2) Various juices in bar reach in coolers stored in opened, original can. 1,2) Move and store noted food items to approved food grade container and discard original can. Action Taken: 1) Person in charge voluntarily discarded the noted item, 2) Person in charge moved and stored noted food item to approved food grade container and discarded original cans. Correct By: 25-May-2017

 

Core Item: Repeat Observed bare wood underneath cookline microwave and cookline stove top. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 01-Jun-2017

 

Core Item: Observed 3 compartment sink not properly sealed to the adjoining wall. Properly seal the noted 3 compartment sink to the adjoining wall. Correct By: 27-May-2017

 

Core Item: Observed cookline cutting board to be heavily stained and grooved. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 01-Jun-2017

 

Core Item: Observed the following items to be soiled: 1) Kitchen walk in cooler fan covers, 2) Kitchen walk in cooler shelving units, 3) Interior shelves and trays of cookline hot holding unit, 4) Interior base of cookline 1 door reach in freezer, 5) Bar reach in cooler fan covers. Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 01-Jun-2017

 

Core Item: Observed clean equipment and utensils being air dried on 3 compartment sink drain board. Remove towels so that surface is smooth and easily cleanable. Correct By: 26-May-2017

 

Core Item: Observed women's restroom lacing a covered waste receptacle. Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 26-May-2017

 

Priority Foundation Item: Corrected During Inspection Observed no soap availabe at cookline handwash sink. Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Person in charge provided noted handwash sink with soap. Correct By: 25-May-2017

 

Core Item: Observed floor underneath cookline equipment to be heavily soiled with build up. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 01-Jun-2017

 

Core Item: Observed ventilation hood and filters above cookline equipment to be heavily soiled with grease build up. Clean intake exhaust air ducts, exhaust air ducts and filters so they cannot be a source of contamination. Correct By: 25-Jun-2017

 

Core Item: Observed bar floor drain and 3 compartment sink floor drain to be heavily soiled with build up. Clean and maintain noted plumbing fixtures daily and more often as needed. Correct By: 26-May-2017

 

Core Item: The food safety manager's certification has expired or they have not completed an approved training program. The food safety manager must renew certification that has expired or complete an approved training program. Correct By: 25-Aug-2017

 

Core Item: The food safety manager has not completed an approved training program containing an allergen awareness component. The food safety manager shall attend an approved allergen awareness training program. Correct By: 25-Aug-2017

 

O'Hare's Bar 608 E Midland St, Bay City

Priority Item: Corrected During Inspection Sliced roast beef, turkey, ham, hot dogs, slaw was not date labeled or exceeds date. Discard potentially contaminated or unsafe foods. Action Taken: Corrected immediately by discarding food. Correct By: 23-May-2017

 

Source:

http://www.mlive.com/news/bay-city/index.ssf/2017/06/bay_county_restaurant_food_cod_1.html

 

 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Best Cleaning Company in NYC Enhances Safety with Grab Bars

September 13, 2019

1/4
Please reload

Recent Posts

October 4, 2019

Please reload

Archive
Please reload

Search By Tags