Professional Documents
Culture Documents
Clair County Health Department
Observed Priority Violations
Total # 2
Repeated # 1
4-602.11 (A-D) - EQUIPMENT FOOD-CONTACT SURFACE
Observation: (CORRECTED DURING INSPECTION): Mixer blades of the blended drink machines are soiled
at the top and per employees are only rinsed between uses. Mixer blades have not been properly washed, rinsed,
and sanitized today and facility has been operating for more than four hours.
Corrective Action(s): Thoroughly wash mixer blades to remove all food debris, rinse and sanitize now and at least
every four hours of continuous use. Action Taken: Employee adequately washed, rinsed and sanitized the mixer
blades at the blended drink machines and manager instructed all employees to wash, rinse, and sanitize mixer
blades at least every four hours of continuous use.
Code citation: (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD
such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD);
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in
contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as
specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry
on the same cutting board.
(C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES
and UTENSILS shall be cleaned throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) may be cleaned less frequently than every 4 hours
if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD) and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned when they are empty;
(2) UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area that is
Tim Hortons Port Huron (Inspection Date: 06/26/2018) Page 1 of 3
maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following chart that corresponds to
the temperature; and
Cleaning Temperature/Frequency
5.0°C (41°F) or less 24 hours
>5.0°C - 7.2°C 20 hours (>41°F - 45°F)
>7.2°C - 10.0°C 16 hours (>45°F - 50°F)
>10.0°C - 12.8°C 10 hours (>50°F - 55°F)
(b) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented
in the FOOD ESTABLISHMENT.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold READY-TO-EAT
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is
maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of
the same FOOD that is at the required temperature, and the containers are cleaned at least every 24 hours;
(4) TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as when left in a
container of deli FOOD or in a roast, held at temperatures specified under Chapter 3;
(5) EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a reach-in
refrigerator and the EQUIPMENT is cleaned at a frequency necessary to preclude accumulation of soil residues;
(6) The cleaning schedule is APPROVED based on consideration of:
(a) Characteristics of the EQUIPMENT and its use,
(b) The type of FOOD involved,
(c) The amount of FOOD residue accumulation, and
(d) The temperature at which the FOOD is maintained during the operation and the potential for the rapid and
progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne
disease; or
(7) In-use UTENSILS are intermittently stored in a container of water in which the water is maintained at
57°C (135°F) or more and the UTENSILS and container are cleaned at least every 24 hours or at a frequency
necessary to preclude accumulation of soil residues.
5-402.11 - BACKFLOW PREVENTION
REPEAT OBSERVATION An air gap has not been created between the blender rinse and the floor drain to the
sewage system. A direct connection exists.
Corrective Action(s): Provide an air gap of at least one inch between the blender rinser and the flood rim of the
floor drain to the sewage system to preclude a direct connection between the sewage system and the drain from
which food is placed. Correct By: 06-Jul-2018
Code citation: (A) Except as specified in (B), (C), and (D) of this section, a direct connection may not exist
between the SEWAGE system and a drain originating from EQUIPMENT in which food, portable equipment, or
utensils are placed.
(B) Paragraph (A) of this section does not apply to floor drains that originate in refrigerated spaces that are
constructed as an integral part of the building.
(C) If allowed by LAW, a warewashing machine may have a direct connection between its waste outlet and a
floor drain when the machine is located with 1.5 m (5 feet) of a trapped floor drain and the machine outlet is
connected to the inlet side of a properly vented floor drain trap.
(D) If allowed by law, a warewashing or culinary sink may have a direct connection.
Observed Priority Foundation Violations
Total # 0
Repeated # 0
Observed Core Violations
Total # 1
Repeated # 0
6-501.16 - DRYING MOPS
Observation: (CORRECTED DURING INSPECTION): Wet mop is sitting in wet mop sink.
Corrective Action(s): Store mops to allow them to air dry without soiling walls, equipment and supplies. Action
Taken: Employee inverted the mop to allow it to air dry in between uses.
Code citation: After use, mops shall be placed in a position that allows them to air-dry without soiling walls,
EQUIPMENT, or supplies
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Due to uncorrected priority, priority foundation, or repeat core violations this facility was found to be in non-
compliance.
A re-inspection to assess your correction of these violations will be conducted on, or about, 07/06/2018
Person in Charge Sanitarian