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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 #
Vintage Tavern FIXED EST/ SFE4374056270 810 982-1866
COMMISSARY
Facility Address
103 Michigan St , PORT HURON , MI , 48060
Inspection Information  
Inspection Type Inspection Date
Routine 01/31/2018

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.

Vintage Tavern (Inspection Date: 01/31/2018) Page 1 of 3


 Observed Priority Violations
Total # 2
Repeated # 0
2-301.14 - WHEN TO WASH
Observation: (CORRECTED DURING INSPECTION): Employee observed prewashing and loading dishwasher
then and unloading clean dishes several times without ever washing hands between dirty and clean dishes.
Corrective Action(s): Before working with food, clean equipment, utensils, and single use or single service
articles food employees shall properly wash their hands. Action Taken: Manager discussed handwashing
requirements with employee and employee began washing hands at designated hand sink between handling of
soiled and then clean dishes.
Code citation: Food employees shall clean their hands and exposed portions of their arms as specified under §
2-301.12 immediately before engaging in food preparation including working with exposed food, clean
equipment and utensils, and unwrapped single-service and single-use articles and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue,
using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross
contamination when changing tasks;
(G) When switching between working with raw food and working with ready-to-eat food;
(H) Before putting on gloves for working with food; and
(I) After engaging in other activities that contaminate the hands.
3-501.18 - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION
Observation: (CORRECTED DURING INSPECTION): The following foods found in various coolers were
more than seven days beyond when they were prepared or opened: goat cheese (1/24), house ranch (1/24), scallop
sauce (1/23), dill pickle soup (1/22), rosemary aeoli (1/21), port salut cheese stuffed peppers (1/19).
Corrective Action(s): Discard potentially contaminated or unsafe foods. Action Taken: Manager discarded all
noted foods.
Code citation: (A) A food specified under ¶ 3-501.17(A) or (B) shall be discarded if it:
       (1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the
product is frozen;
       (2) Is in a container or package that does not bear a date or day; or
       (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified
in ¶ 3-501.17(A).
(B) Refrigerated, Ready-to-eat, potentially hazardous food (TIME/TEMPERATURE CONTROL FOR SAFETY
FOOD) prepared in a food establishment and dispensed in a vending machine with an automatic shutoff control
shall be discarded if it exceeds a temperature and time combination as specified in ¶ 3-501.17(A).

Observed Priority Foundation Violations
Total # 2
Repeated # 0
5-202.12 (A) - HANDWASHING SINK, INSTALLATION
Observation: (CORRECTED DURING INSPECTION): The only basement prep area hand sink has the hot
water turned off.
Corrective Action(s): Provide a water temperature of at least 38°C (100°F) through a mixing valve or
combination faucet. Action Taken: Manager turned hot water back on supplying noted hand sink. Manager
instructed employees not to turn hot water off to sink despite leaking faucet.
Code citation: (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least
38°C (100°F) through a mixing valve or combination faucet.
6-301.11 - HANDWASHING CLEANSER, AVAILABILITY
Observation: (CORRECTED DURING INSPECTION): Soap not available at the only basement prep area food
employee handwash sink.
Corrective Action(s): Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: M
anager provided hand soap at noted hand sink.
Code citation: Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand cleaning
liquid, powder, or bar soap.

Vintage Tavern (Inspection Date: 01/31/2018) Page 2 of 3


 Observed Core Violations
Total # 3
Repeated # 1
4-501.11 - GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
REPEAT OBSERVATION Three door cookline cooler in upstairs kitchen is empty but has an air temperature
that varies between 45 F and 49 F in different areas of the unit. NOTE: This kitchen is only used on the weekends
during the winter.
Corrective Action(s): Repair cooler to hold foods at 41 F or below. Do not use cooler until adequately repaired.
Maintain equipment in good repair. Correct By: 09-Feb-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.
5-205.15 (B) - SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED)
Observation: Basement prep area hand sink has a leaking faucet causing employees to turn off water at supply
line.
Corrective Action(s): Repair the handsink faucet so no longer leaking. Keep water supply lines turned on to keep
handsink accessible for handwashing. Correct By: 09-Feb-2018
Code citation: The PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
6-202.14 - TOILET ROOMS, ENCLOSED
Observation: Basement restroom doors are not self-closing.
Corrective Action(s): Provide a self- closing door mechanism on bathroom doors to provide tight fitting self
closing doors. CORRECT BEFORE THE NEXT INSPECTION.
Code citation: Except where a toilet room is located outside a FOOD ESTABLISHMENTand does not open
directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a
shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-
fitting and self-closing door.

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
NOTE: Upstairs dish machine cannot be used due to broken fill button so all dishes are currently washed in main
floor dish machine. Upstairs kitchen is only used on weekends in winter. Part is on order.

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, 02/09/2018

Person in Charge Sanitarian

Jason Robinson Ashley Castello

Vintage Tavern (Inspection Date: 01/31/2018) Page 3 of 3