MICHELBOB'S

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on and around the walk in freezer door and on the fan housing and on the floor under the fan housing in the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with a consumer advisory. Operator placed the advisory at the front counter. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on and around the walk in freezer door.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. There is no light shirld on the light bulb in the walk in freezer.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. The light in the walk in freezer is not working.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a bus tub on the counter next to the grill cooked pork ribs (49F - Cold Holding). Operator stated that the ribs were removed from the walk in cooler 30 minutes prior. Operator moved the ribs back to the walk in cooler. Provided operator with time as a public health control procedure. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk in freezer on and around the door, on the fan housing and on the floor under the fan.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a heavy buildup of grease on the hood filters.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, baked potato (126F - Hot Holding). Per operator the baked potatoes are left over from lunch. Operator voluntarily discarded the potatoes. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Operator discarded the nonfood-grade basting brush. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, baked beans (135F - reheating). Per the operator the baked beans had been reheating for two hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, baked beans (135F - reheating). Per the operator the baked beans had been reheating for two hours.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the left hand side of the blower unit in the walk-in freezer and across the bottom of the walk-in freezer door on the walk-in cooler side.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200ppm. Operator adjusted the chlorine sanitizer level. Chlorine sanitizer bucket 50ppm. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the floor in the walk-in freezer.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled a burger bun with bare hands, inspector educated the operator on proper handling of ready to eat foods, operator replaced the bun. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler there is raw sausage stored over coleslaw and potato salad. Operator moved items to proper storage order. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. The ceiling tiles in the kitchen and ware washing area are not smooth and easily cleanable.