BACK TO THE ROOTS: Inspection on August 4, 2011

Date: 
August 4, 2011
Location: 
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115 S. MAIN ST.
CHELSEA, MI 48118
Critical Violations: 
5
Non-Critical Violations: 
5
Compliance: 
In Compliance
Details: 

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Violation: 
3-501.16
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Hot and cold holding
Comments: 
POTENTIALLY HAZARDOUS FOODS FOUND AT 44 - 46 DEGREES F IN THE REACH IN COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F OR BELOW. CORRECTED BY CONSUMING FOODS WITHIN 4 HOURS OF REMOVAL FROM TEMPERATURE CONTROL. ADJUST UNIT TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW. CORRECTED BY ADJUSTING UNIT.

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Violation: 
3-501.16
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Hot and cold holding
Comments: 
THE SANDWICH PREP UNIT WAS FOUND TO BE HOLDING ASSORTED POTENTIALLY HAZARDOUS FOODS AT 46 - 52 DEGREES F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F OR BELOW. CORRECTED BY DISCARDING PH FOODS IN THE UNIT AT TIME OF INSPECTION. UNIT WAS JUST ABOUT AT MAXIMUM DIAL SETTING FOR COLDEST TEMPERATURE. CALL FOR REPAIR OF UNIT . THE UNIT IS ORDERED OUT OF SERVICE FOR POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED AND CAPABLE OF HOLDING PH FOODS AT 41 DEGREES F OR BELOW.

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Violation: 
4-301.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Cooling, Heating, and Holding
Comments: 
THE REACH IN COOLER UNDER THE COUNTER AT THE SUSHI PREP AREA WAS FOUND TO BE HOLDING POTENTIALLY HAZARDOUS FOODS AT 44 - 46 DEGREES F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F OR BELOW. CORRECT BY ADJUSTING UNIT. UNIT WAS ADJUSTED AT TIME OF INSPECTION.

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Violation: 
4-301.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Cooling, Heating, and Holding
Comments: 
THE SANDWICH PREP UNIT WAS FOUND TO BE HOLDING PH FOODS AT 46 - 52 DEGREES F. PH FOODS MUST BE MAINTAINED AT 41 DEGREES F OR BELOW. UNIT WAS JUST ABOUT AT MAXIMUM TEMPERATURE SETTING FOR COLDEST TEMPERATURE. CALL FOR REPAIR OF UNIT. THIS UNIT IS ORDERED OUT OF SERVICE FOR THE STORAGE OF PH FOODS UNTIL UNIT IS REPAIRED AND CAPABLE OF HOLDING PH FOODS AT 41 DEGREES F OR BELOW.

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Violation: 
3-501.16
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Hot and cold holding
Comments: 
MISO SOUP FOUND AT 104 DEGREES F IN THE SOUP WARMER. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 135 DEGREES F OR ABOVE. UNIT WAS INADVERTENTLY SHUT OFF DURING LUNCH. CORRECTED BY REHEATING SOUP TO 165 DEGREES F AND CONSUMING WITHIN 4 HOURS OF REMOVAL FROM TEMPERATURE CONTROL.

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Violation: 
4-301.11
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Cooling, Heating, and Holding
Comments: 
SOUP WARMER FOR THE MISO SOUP HAD INADVERTENTLY BEEN TURNED OFF AND SOUP HAD DROPPED IN TEMPERATURE TO 104 DEGREES F. KEEP PH FOODS AT 135 DEGREES F OR ABOVE.

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Violation: 
3-301.11
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Preventing Contamination from
Comments: 
BARE HAND CONTACT OBSERVED DURING SUSHI PREP AND ASSEMBLY. BARE HAND CONTACT IS PROHIBITED WITH READY TO EAT FOODS. USE GLOVES. YOU MAY SUBMIT A REQUEST FOR A VARIANCE TO ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS IN WRITING. ALL VARIANCES REQUIRE APPROVAL PRIOR TO IMPLEMENTATION.

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Violation: 
3-501.19
Violation Type: 
Violation
Critical: 
Y
Violation Category: 
Time as a Public Health Contro
Comments: 
FACILITY USES TIME CONTROL FOR SUSHI RICE, EEL AND COOKED SHRIMP ALL OUT AT ROOM TEMPERATURE. HOWEVER THERE IS NOT A WRITTEN POLICY FOR TIME CONTROL NOR DOCUMENTATION OF TIME TO BE CONSUMED OR DISCARDED FOR THESE FOOD ITEMS. ESTABLISH A TIME CONTROL POLICY IN WRITING AND START DOCUMENTING TIME FOR CONSUMING OR DISCARDING AS DISCUSSED.

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Violation: 
4-101.17
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Wood
Comments: 
WOOD SHELVING IN THE DRY STORAGE AREA IS NOT APPROVED. PAINT SEAL OR POLYURETHANE THESE WOOD SHELVES SO THAT THEY ARE SMOOTH AND CLEANABLE.

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Violation: 
4-202.16
Violation Type: 
Violation
Critical: 
N
Violation Category: 
Clean Freq, Nonfood-Contact Su
Comments: 
CLOTH IS BEING USED TO COVER THE AREA UNDER THE TABLE/LEDGE WHERE SOUP IS DISPENSED AND IN THE PUBLIC RESTROOM UNDER THE SINK. CLOTH COVERING IS NOT APPROVED FOR THESE AREAS AS THEY ARE NOT CLEANABLE. REPLACE WITH APPROVED MATERIALS THAT CAN BE WIPED DOWN IF THEY GET DIRTY/SPLASHE. SURFACES MUST BE SMOOTH AND CLEANABLE AND NOT ABSORBENT.