No soap for hand washing and more at Saginaw-area kitchens July 31 to Aug. 6 - MLive.com

4519 N. River Road, Freeland

Routine inspection conducted Aug. 1, 2017

Priority: Heat sensitive test strip not changing to indicate a 160 F surface temperature of washed utensils and equipment. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by an approved process. At time of inspection dish machine was converted to a chemical sanitizing unit. Chlorine test strip verified the appropriate chemical concentration was being delivered to provide an effective sanitizing step.

Priority: Chlorine test strip did not detect any chemical in sanitizing step of dish washing machine. Provide chemical in the concentration indicated on the products label to ensure effective sanitizing step. At time of inspection chlorine test strip verified that chemical was delivered in appropriate concentration to provide effective sanitizing step.

Priority: Potentially hazardous food (PHF) cold held in victory refrigeration unit, short order side refrigeration unit, and middle walk-in refrigeration unit with internal holding temperatures above 41 F. 1. Victory unit: coleslaw, mayonnaise, several salad dressings were between 46 F and 47 F. At time of inspection time parameters allowed for PHF to be relocated to another refrigeration unit to reduce temperature and cold hold appropriately. 2. Short order side unit: shredded cheese, salsa, cooked diced chicken were between 47 F and 48 F. At time of inspection all out-of-temperature PHF was discarded. 3. Middle walk-in unit: cooked ham, cooked chicken, cooked pasta were between 48 F and 49 F. At time of inspection, all out-of-temperature PHF was discarded. Cold hold PHF at 41 F or below as required.

Core: Walls behind dish machines and floors under dish machines and surrounding area are not clean. Clean as required.

Core: Equipment fronts and sides throughout facility are not clean. Clean as required.

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