AG-031 Rev.

05/2002
DISTRIBUTION:
Division Office
Regiona Office
!s"a#is$%en"
Ins&ec"o'
MICHIGAN DEPARTMENT OF AGRICULTURE
FOOD & DAIRY DIVISION
LANSING, MICHIGAN 48909

SPECIAL REPORT
(In acco')ance *i"$ Ac" No. +2, -.#ic Ac"s of 2000/
DAT!(S/
10/2/10-10/3/10
TI1!
12:30 &%
A--RO2I1AT! 3OURS
-AG! 1 O4 1
R!GION 5OUNT6 7I5!NS! T6-! 8 N
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SE 81 FRE110676 Z I = C = 04
NA1! !STAB7IS31!NT DATA CHEC! AL L SU"# ECT S T HAT APPLY
$%&'( C)'' S*%+ LLC
5o%&ain" Inves"iga"ion 4oo)#o'ne Iness
7icensing 5o%&iance -'o).c" 7a#eing
O&e'a"ion 5o)e 5$ange(s/ -'osec."ion
Disc.ssion *i"$ 1anage%en" 4DA Ins&ec"ion
S.&&e%en"a "o 4oo) !s"a#is$%en" Ins&ec"ion
C%,+')-./ N%0 6119197 N%/-2-3)/-%. ).(
I.456/-7)/-%.
ADDR!SS
11 $ L-85&/9 S/
5IT6 ;I- -3ON!
A.. A&8%& 48101
-!RSON IN 53ARG! TIT7!
S)85& N)7*,%:3*- O;.5&
Complaint No. 63191297 Notifcation: The complainant alleges the workers at Taco King (orl! Call "hop# !o not know how to
manage $oo!. The% !on&t ha'e an% knowle!ge o$ the temperat(res. The% lea'e the !ishes all !a%) i$ the% !on&t ha'e time to
wash them in the morning. hen the% !o wash them) the% !on&t (se hot water) saniti*er or eno(gh soap +eca(se o$ the cost o$
it.
,cross contamination when c(tting meat) then c(tting 'egeta+les at the same time.
,cooling or preheating $oo!.
,ha'ing contact with the clothes an! the $oo!.
,going o(t to smoke an! not washing their han!s.
,(sing the same !irt% clothes $or a+o(t a week an! smelling +a!.
,not p(t $oo! awa%) incl(!ing meat) right awa%.
,owner tasting the $oo! an! (sing the same spoon to taste it again.
This is to name a $ew. The% $eel some+o!% sho(l! sa% what is going on. The% hope this is taken care o$ +e$ore someone gets
reall% sick.
-n'estigation fn!ings: - stoppe! at the a+o'e frm on 1./2/10 at l(nchtime an! in$orme! the emplo%ee le$t in charge) "ihem 1en
2ich) o$ the complaint. "he tol! me at least 3 times thro(gho(t the inspection that the person who knew the $oo! sa$et%
re4(irements $or all the $oo! han!ling acti'ities the% were con!(cting was not here to!a%.
hen - aske! a+o(t cooke! chicken place! in a 4(esa!illa an! a+o(t to +e ser'e!) no one knew the re4(ire! cooking
temperat(re re4(irements. The% ma!e man% g(esses 5. 6) 1.. 6) 10. 6 to 103 6.
7s. 1en 2ich calle! the 8wner) "a+er Naghmo(chi) who arri'e! a+o(t 03 min(tes later. 7r. Naghmo(chi ha! the written plans
with the frm&s stan!ar! operating proce!(res ("89s# he committe! to ens(ring he an! his emplo%ees were traine! in an!
$ollowe!. :e ha! +een a+le to e;plain them in the past. :owe'er) he was not a+le to state most o$ them to!a%. :e also
mentione! at least 3 times that their certife! manager) who knew these re4(irements) was on 'acation this week.
7r. Naghmo(chi sai! man% times the chicken sho(l! +e cooke! to 103 6. :e e'ent(all% fg(re! o(t it sho(l! +e cooke! to 163 6
an! that it ha! +een cooke! to o'er 163 6. The frm ha! man% $(ll 3 to 3 inch !eep 5 to 2. inches wi!e pans o$ $oo!s< cooke!
+ee$) cooke! +ee$ tong(e) cooke! pork an! chicken) +ee$ an! pork tamales) that ha! +een cooke! an! coole! on pre'io(s !a%s.
7r. Naghmo(chi tol! me the% ha! +een le$t o(t at room temp (ntil the% reache! 3. 6) then he sai! to 01 6 later (co(nters are
a+o(t 73,53 6#) then place! in the coolers. :e !i! not know their re4(ire! sa$e cooling rates that were in his proce!(res. No one
ha! monitore! their cooling rates) as re4(ire!. -t was also not likel% the% coole! at the re4(ire! sa$e cooling rate in the large
!eep mostl% co'ere! pans. These (s(all% m(st +e 2 inches or less !eep in a cooler to cool $rom 133 6 to 7. 6 within 2 ho(rs)
then to 01 6 or +elow within 0 more ho(rs in the center) as re4(ire!. 7r. Naghmo(chi 'ol(ntaril% !ispose! them.
2 pre'io(sl% cooke! an! coole! 3 to 0 inch !eep pan o$ gro(n! meat was also +eing hel! o(t o$ re$rigeration +% the grill. The
cook sai! he was keeping it there to +e reheate! per c(stomer or!er. -t was at 39 6 on the e!ge an! 33 6 in the mi!!le. 7r.
Naghmo(chi also 'ol(ntaril% !ispose! this.
No one knew the re4(ire! temperat(re to which $oo!s cooke! an! coole! here m(st +e reheate! is 163 6.
7r. Naghmo(chi) the 8wner) 'ol(ntaril% close! the kitchen at this point an! sai! he wo(l! go thro(gh their proce!(res) make s(re
he an! emplo%ees were properl% traine! an! co(l! show me how the% $ollow them the ne;t !a%) +e$ore reopening the kitchen.
=ishes were stacke! (p (pon m% arri'al. 2n emplo%ee +egan cleaning an! saniti*ing them a$ter m% arri'al. The% (se! !ish soap
an! an a(tomatic saniti*er mi;er. The% showe! the% co(l! test the concentration an! that it was at the proper concentration.
7an% (se! empt% $oo! containers were on the >oor) howe'er) in!icating there was ins(?cient room $or all the !irt% !ishes.
- !i! not see an% raw meats or 'egeta+les +eing c(t. 7s. 1en 2ich was a+le to show me the separate prep areas an! colore!
c(tting +oar!s $or c(tting raw meats an! rea!% to eat $oo!s separatel%. 2ll raw animal $oo!s were store! on the +ottom o$ the
cooler awa% $rom an% rea!%,to,eat $oo!s. - !i! not see an%one smoking insi!e or o(tsi!e or see an% cigarette +(tts) ashes or
smell smoke. Kitchen emplo%ees were wearing glo'es (pon m% arri'al. The% washe! han!s when nee!e! !(ring the inspection.
Their clothes appeare! to +e clean to!a% an! - !i! not smell an% o@ o!ors to!a%. - !i! not see an% emplo%ees taste $oo!. 7r.
Naghmo(chi sai! the% (se a new spoon e'er% time the% taste $oo!.
Aiolations were cite!. 7r. Naghmop(chi was a+le to show that the emplo%ees) e'en the cook) co(l! (n!erstan! an! $ollow the
R!5!I<ING O44I5IA7 (SIGNATUR!/ TIT7! INS-!5TOR(S/ SIGNATUR!(S/ 5ONTA5T
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