3415 28th Street

Port Huron, MI 48060

Phone # 810-987-5306
Fax # 810-985-5533

  ST. CLAIR COUNTY HEALTH DEPARTMENT

     ENVIRONMENTAL HEALTH DIVISION

Foodservice Establishment Inspection Report

Establishment  
Information
Facility Name Facility Type State License Number Facility Telephone #
Cheap Charlies Inc FIXED EST/ SFE4374049871 810 385-5511
COMMISSARY
Facility Address
4495 Twenty Fourth Ave , FORT GRATIOT , MI , 48059
Inspection Information  
Inspection Type Inspection Date
Routine 03/20/2018

Food Safety    
Choking Poster Smoking (Meets PA 188) License Displayed Certified Manager
Yes Yes Yes Yes
This facility was inspected to determine the level of compliance with Food Law of 2000 Act No. 92. Violations cited in this report shall be corrected with
the time frames specified below, but within a period not to exceed 10 calendar days for priority or priority foundation items (8-405.11) or 90 days for core
items (8-406.11). Failure to comply with this notice may result in license suspension and/or other legal action. You have the right to appeal any
violation listed.

Cheap Charlies Inc (Inspection Date: 03/20/2018) Page 1 of 3

  Observed Priority Violations
Total # 3
Repeated # 1
3-501.14 - COOLING
REPEAT OBSERVATION Soups found at 80F after two hours. Discussed cooling methods, will attempt new
method and recheck at follow up. Food from today to be reheated to 165F and recooled.
Corrective Action(s): Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from
70°F to 41°F in an additional 4-hours. Correct By: 29-Mar-2018
Code citation: (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be cooled:
      (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and
      (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.
(B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be cooled within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature, such as
reconstituted FOODS and canned tuna.
(C) Except as specified under ¶ (D) of this section, a POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a
temperature above 5°C (41°F) during shipment from the supplier as specified in
¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less.
(D) Raw EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.
3-501.16 (A)(1) - POTENTIALLY HAZARDOUS FOOD, HOT HOLDING
Observation: Food items in hot box are held 120-130F.
Corrective Action(s): Maintain hot potentially hazardous foods at or above 135°F. Correct By: 29-Mar-2018
Code citation: (A) Except during preparation, cooking, or cooling, or when time is used as the public health
control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section,
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be maintained:
      (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶
3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; or
5-402.11 - BACKFLOW PREVENTION
Observation: Air gap below ice machine is less than 1".
Corrective Action(s): Design the sewage system in a manner that would preclude a direct connection between the
sewage system and the drain from which food is placed. Correct By: 29-Mar-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 orginating from EQUIPMENT in which food, portable equipment, or
utensils are placed.
(B) Paragraph (A) of this section does not apply to floor drains that orginate 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.

Cheap Charlies Inc (Inspection Date: 03/20/2018) Page 2 of 3

 Observed Priority Foundation Violations
Total # 2
Repeated # 1
3-501.15 (A) - COOLING METHODS
REPEAT OBSERVATION Hot foods stacked on each other, lids on, air not circulating around foods. Discussed
rapid cooling methods.
Corrective Action(s): Adjust procedures or methods to assure that food is properly cooled to 41°F or below.
Correct By: 29-Mar-2018
Code citation: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified
under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:
       (1) Placing the food in shallow pans;
       (2) Separating the food into smaller or thinner portions;
       (3) Using rapid cooling equipment;
       (4) Stirring the food in a container placed in an ice water bath;
       (5) Using containers that facilitate heat transfer;
       (6) Adding ice as an ingredient; or
       (7) Other effective methods.
5-205.11 - USING A HANDWASHING SINK
Observation: (CORRECTED DURING INSPECTION): Handsink is blocked by equipment and unavailable for
use.
Corrective Action(s): Train food employees that handwashing sinks shall not be used for any other purpose than
handwashing. Action Taken: Corrected during inspection, discussed with person in charge.
Code citation: (A) A handsink shall be maintained so that it is accessible at all times for food employee use.
(B) A handsink may not be used for purposes other than handwashing.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

 Observed Core Violations
Total # 1
Repeated # 0
4-501.11 - GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
Observation: Hot box is not able to keep foods at or above 135F.
Corrective Action(s): Maintain equipment in good repair. Correct By: 29-Mar-2018
Code citation: (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the
requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight,
and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that
can contaminate FOOD when the container is opened.

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.

Comments

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, 03/29/2018

Person in Charge Sanitarian

Linda Stanbridge

Cheap Charlies Inc (Inspection Date: 03/20/2018) Page 3 of 3