Huron River Inn, 22401 Huron River Drive, Rockwood, MI 48173 - inspection findings and violations

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Business Info

Restaurant name: HURON RIVER INN
Address: 22401 Huron River Drive, Rockwood, MI 48173
Permit #: 045053
Non-smoking facility: No
Last inspection: 01/16/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    1) OBSERVED CAN OPENER BLADE TO HAVE AN ACCUMULATION OF SOIL ON IT. KEEP CLEAN TO PREVENT CONTAMINATION OF FOOD BY BLADE. CORRECTED AT INSPECTION BY CHEF CLEANING BLADE. 2) a) OBSERVED BUCKET UNDER 3-COMPARTMENT SINK AT BAR TO HAVE AN ACCUMULATION OF BLACKISH SOIL. b) OBSERVED CHEST FREEZER IN BASEMENT TO HAVE AN ACCUMULATION OF GRIME ON TOP AND HANDLE. KEEP CLEAN.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED EMPLOYEE HANDLING CUT ICEBERG LETTUCE AND CHOPPED TOMATOES WITH BARE HANDS, WHILE PLACING ON A PLATE TO BE SERVED TO CUSTOMER. USE GLOVES OR UTENSILS TO HANDLE READY-TO-EAT FOODS, TO PREVENT CONTAMINATION OF FOOD BY BARE HANDS. CORRECTED AT INSPECTION THROUGH EDUCATION, STAFF RE-TRAINING, AND GLOVES BEING PROVIDED TO KITCHEN BY PERSON IN CHARGE.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Stored over/with Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    1) OBSERVED RAT BAIT STORED ON SHELF NEXT TO A BOX OF MAYONNAISE PACKETS AND A BOX OF NON-DAIRY CREAMERS. 2) OBSERVED MULTI-SURFACE CLEANER BEING STORED ABOVE AN OPEN CONTAINER OF POPCORN OIL. KEEP TOXIC MATERIALS SEPARATED FROM AND BELOW FOODS. CORRECTED AT INSPECTION BY STAFF MOVING CHEMICALS TO A SEPARATE LOCATION.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    basement
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES HAD AN ACCUMULATION OF SOIL IN THE FOLLOWING AREAS: 1) DIRTY FLOOR AND WALL WERE OBSERVED UNDERNEATH 3-COMPARTMENT SINK AT BAR. 2) FLOOR UNDER GRILL WAS VERY DIRTY AND HAD A BUILD-UP OF FOOD ITEMS AND DEBRIS. 4) LIGHT SWITCH IN MOP CLOSET HAS AN ACCUMULATION OF GRIME ON IT. CLEAN OFTEN ENOUGH TO KEEP CLEAN.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    bar(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED LACK OF HAND WASHING SIGNS AT BAR HAND SINK AND MEN'S BATHROOM HAND SINK. PROVIDE SIGNS TO REMIND EMPLOYEES TO WASH HANDS.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    OBSERVED UNSHIELDED, NON SHATTER-PROOF LIGHT BULB IN WALK-IN COOLER. BULB WAS NOT WORKING. REMOVE BULB AND PROVIDE A SHATTER-PROOF COVER TO PREVENT POSSIBLE CONTAMINATION OF FOOD BY BROKEN GLASS. CORRECTED AT INSPECTION BY CHEF REMOVING BULB.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED PHYSICAL FACILITIES TO BE IN POOR REPAIR IN THE FOLLOWING AREAS: 1) A PIECE OF WOOD SIDING IS MISSING ON THE SOUTH ENTRANCE WALL JUST INSIDE THE DOOR. 2) KITCHEN FLOOR IS MISSING MANY FLOOR TILES, ESPECIALLY UNDER REFRIGERATION UNITS, WHICH ARE PROPPED UP ON PLANKS. 3) SEVERAL STRIPS OF WOODEN FLOORING NEAR ICE MACHINE ARE MISSING. REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    DRAIN PIPE UNDERNEATH 3-COMPARTMENT SINK AT BAR IS LEAKING, AND WAS OBSERVED TO BE WRAPPED IN DUCT TAPE. REPAIR PIPE.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored above 41 degrees f thawed or partially thawed At room temperature
    Corrections:
    Store under refrigeration.
    Comment:
    , OBSERVED FROZEN CHICKEN BREASTS IN PAN ON COUNTER IN KITCHEN. STAFF STATED THAT USUALLY FOODS ARE THAWED UNDER REFRIGERATION, BUT THE CHICKEN WAS NEEDED SOON, SO WAS THAWING ON COUNTER. THAW FOODS ACCORDING TO APPROVED METHOD ABOVE TO PREVENT CONTAMINATION FROM BACTERIAL GROWTH. EDUCATION PROVIDED AT INSPECTION ON PROPER THAWING METHODS.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 01/16/2015Routine
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink
    Locations:
    bar(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    CORRECTED BY PROVIDING SOAP AT BAR HAND SINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s), Raw animal product(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s), Not separated from each other
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep., Keep separate.
    Comment:
    IN THE WALK IN COOLER RAW CHICKEN AND RAW MEATS WERE OVER SEAFOOD. STORE RAW ANIMAL FOOD WITH THOSE REQUIRING HIGHER COOK TEMPS BELOW OR AWAY FROM OTHER ANIMAL FOOD REQUIRING LESSER DEGREE OF COOKING TEMPS. RAW EGGS WERE STORED OVER READY TO EAT FOOD. CORRECTED BY STORING THE RAW MEATS AND RAW CHICKEN BELOW THE SEAFOOD AND STORING THE RAW EGGS AWAY FROM RTE FOOD.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    basement
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE BASEMENT FLOOR AND WALLS IN THE FOOD STORAGE AREA.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    bar(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    PROVIDE HAND WASHING REMINDER SIGNS AT THE BAR AND REST ROOM HAND SINKS.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Replace broken lens cover over kitchen area and cover the basement lights in the food storage area.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Prohibition
    Items:
    Jewelry watch(es), Jewelry bracelet's)
    Locations:
    kitchen
    Problems:
    Worn on hands/arms during prep, Worn on hands/arms during prep
    Corrections:
    Remove during periods of food handling and preparation, Remove during periods of food handling and preparation
    Comment:
    CORRECTED BY REMOVING WATCH AND BRACELET.
    General violation description:
    2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOORS IN KITCHEN, BAR, AND STORAGE AREA ARE IN POOR REPAIR. REPAIR FLOORS. REMOVE THE WOOD WEDGES HOLDING UP THE COOLER. REMOVE OR CLEAN AND SEAL THE BARE WOOD UNDER THE KITCHEN SINKS. REPAIR THE FLOORS. THE BASEMENT BARE CONCRETE FLOOR IS ABSORBENT. MAKE FLOORS EASILY CLEANABLE, FREE OF CREVICES. DURABLE PAINT IS APPROVED FOR THE BASEMENT FLOOR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 07/21/2014Routine
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED BY DATE MARKING REQUIRED FOOD ITEMS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 02/26/2014Follow-up
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    HOT DOGS, LUNCH MEATS WITHOUT DATE MARKING. DATE MARK AT TIME OPENED TO USE WITHIN 6 DAYS AFTER OPENING TO REDUCE THE RISK FROM LISTERIA BACTERIA. CHRONIC VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. THE FOOD WAS DATE MARKED AT INSPECTION. A FOLLOW UP WILL BE CONDUCTED.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    SHIELD THE OVER-HEAD LIGHTS IN THE KITCHEN AND WALK-IN COOLER.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOORS IN KITCHEN AND BAR ARE IN POOR REPAIR. REPAIR FLOORS. REMOVE THE WOOD WEDGES HOLDING UP THE COOLER. REMOVE OR CLEAN AND SEAL THE BARE WOOD UNDER THE KITCHEN SINKS. REPAIR THE FLOORS. MAKE FLOORS EASILY CLEANABLE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 01/29/2014Routine
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    THE COOK WAS NOT AWARE THAT ALL DISHES MUST BE SANITIZED AFTER EVERY CLEANING. ALWAYS SANITIZE. SANITIZE ALL WARES THAT WERE CLEANED AND NOT PREVIOUSLY SANITIZED., CORRECTED: ALL WARES WERE SANITIZED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HAS OLD DEBRIS ON BLADE. CLEAN NOW AND KEEP CLEAN. CORRECTED BY CLEANING.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    not available
    Corrections:
    Make available at all times.
    Comment:
    FOOD THERMOMETER CANNOT BE LOCATED. PROVIDE A CONVENIENTLY LOCATED FOOD THERMOMETER AT ALL TIMES, AND CHECK FINAL COOKING TEMPERATURE SAMPLES OF ALL COOKED FOOD, DAILY., CORRECTED BY PROVIDING A THERMOMETER.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Cooler/s
    Problems:
    Without date of consumption marking, Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above., Provide proper date marks as stated above.
    Comment:
    OBSERVED VARIOUS LUNCH MEATS (HAM, TURKEY, BOLOGNA), AND CHILI WITHOUT DATE MARKING. ALWAYS DATE MARK REQUIRED FOOD TO MINIMIZE LISTERIA BACTERIA RISK. CORRECTED BY DATE MARKING.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN CREVICES OF UN-REPAIRED FLOORS. CLEAN UNDER UPRIGHT COOLERS IN KITCHEN. REMOVE OR CLEAN THE SLIMY BARE WOOD UNDER THE 3 COMPARTMENT SINK IN KITCHEN.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    SHIELD THE OVER HEAD LIGHTS IN THE KITCHEN. REPEAT: CORRECT WITHIN 90 DAYS.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    basement Freezer(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    BASEMENT FREEZERS HAVE THICK CONDENSATE FROST DEBRIS. DEFROST AND CLEAN INSIDE OF FREEZERS. KEEP CLEAN AND FROST FREE.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOORS IN KITCHEN AND BAR ARE IN POOR REPAIR. REPAIR FLOORS. REMOVE DUCT. REMOVE THE WOOD WEDGES HOLDING UP THE COOLER. REMOVE OR CLEAN AND SEAL THE BARE WOOD UNDER THE KITCHEN SINKS. REPAIR THE FLOORS. MAKE FLOORS EASILY CLEANABLE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 07/24/2013Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HAD OLD DEBRIS ON BLADE., CORRECTED BY CLEANING.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW BEEF STEAK AND HAMBURGER AND RAW EGGS STORED OVER PICKLES IN THE WALK-IN COOLER AND IN UPRIGHT COOLER HAMBURGER WAS OVER LUNCH MEAT. , CORRECTED BY REARRANGING TO STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SIGNS IN FACILITY. POST SIGNS AT KITCHEN, BAR AND RESTROOM SINKS.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    COVER THE WALK-IN COOLER BULB OR PROVIDE SHATTER RESISTANT BULBS WITHIN 90 DAYS.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOORS ARE IN POOR REPAIR. REPAIR FLOOR LEADING TO BAR AND IN KITCHEN.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE IN LADIES REST ROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 01/17/2013Routine
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    LUNCH MEATS AND SLICED TOMATOES IN REACH IN COOLER WERE MISMARKED., THIS WAS CORRECTED BY ADJUSTING DATE MARKS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE HAND WASH SIGNS FOR ALL HAND WASH SINKS.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE LIGHT SHIELDS FOR LIGHTS IN KITCHEN AND IN WALK IN COOLER.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPAIR FLOOR LEADING TO BAR , BEHIND BAR AND IN KITCHEN.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 06/06/2012Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED UNCOVERED COFFEE CUP IN KITCHEN., THIS WAS CORRECTED BY REMOVING THE DRINK.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOOR LEADING TO BAR ARE DAMAGED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 10/27/2011Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN FLOORS IN WALK IN COOLER AND IN BASEMENT.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE TWO LIGHT SHIELDS IN PREPARATION AREA.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    CURRENTLY FLOORS HAVE WORN SPOTS LEADING TO BAR AND LEADING TO WALK IN COOLER. REPAIR
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 04/19/2011Routine Inspection
  • Critical:
    Items:
    Non-food contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The drink dispenser holders were soiled with food debris. Clean, wash, rinse and sanitize them every day. At the time of inspection they were cleaned and the violation was corrected.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The drink dispenser holders were soiled with food debris. Clean, wash, rinse and sanitize them every day. At the time of inspection they were cleaned and the violation was corrected.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The kettle of the pop corn machine accumulated food debris. Remove it and clean it.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Provide light shield in the kitchen.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The kettle of the pop corn machine accumulated food debris. Remove it and clean it.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Provide light shield in the kitchen.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 10/13/2010Routine Inspection
  • Critical:
    Comment:
    The reach in cooler was at 41f and the cheese was at 40 f. Violation had been corrected. The walk in cooler was at 40f and the ground beef was at 40.1 f. Violation had been corrected. The employees did not know what kind of repair was done to both coolers.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Comment:
    The reach in cooler was at 41f and the cheese was at 40 f. Violation had been corrected. The walk in cooler was at 40f and the ground beef was at 40.1 f. Violation had been corrected. The employees did not know what kind of repair was done to both coolers.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Comment:
    The reach in cooler was at 41f and the cheese was at 40 f. Violation had been corrected. The walk in cooler was at 40f and the ground beef was at 40.1 f. Violation had been corrected. The employees did not know what kind of repair was done to both coolers.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 04/29/2010Follow-up
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The following two coolers were not working properly. Do not store any potentially hazardous food in these coolers until they maintain 41f or lower. 2 door reach in True cooler - 46f. 1. Steak hogi was at 44.6f cheese was at 47.2f hamburgers were at 47.6f. Discard all PHF above 41f that are stored for more than 4 hours. 2. The walk in cooler was at 51f the coleslaw was at 51.8 f and the bacon was at 47.3f. The fish were at 33f(stored in ice). Discard all the phf that are stored for more than 4 hours and above 41f. Do not store any phf in these coolers until they maintain 41f or lower. Do not serve the food stored in these two coolers to the public. A follow up inspection will be conducted with in 10 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The following two coolers were not working properly. Do not store any potentially hazardous food in these coolers until they maintain 41f or lower. 2 door reach in True cooler - 46f. 1. Steak hogi was at 44.6f cheese was at 47.2f hamburgers were at 47.6f. Discard all PHF above 41f that are stored for more than 4 hours. 2. The walk in cooler was at 51f the coleslaw was at 51.8 f and the bacon was at 47.3f. The fish were at 33f(stored in ice). Discard all the phf that are stored for more than 4 hours and above 41f. Do not store any phf in these coolers until they maintain 41f or lower. Do not serve the food stored in these two coolers to the public. A follow up inspection will be conducted with in 10 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The following two coolers were not working properly. Do not store any potentially hazardous food in these coolers until they maintain 41f or lower. 2 door reach in True cooler - 46f. 1. Steak hogi was at 44.6f cheese was at 47.2f hamburgers were at 47.6f. Discard all PHF above 41f that are stored for more than 4 hours. 2. The walk in cooler was at 51f the coleslaw was at 51.8 f and the bacon was at 47.3f. The fish were at 33f(stored in ice). Discard all the phf that are stored for more than 4 hours and above 41f. Do not store any phf in these coolers until they maintain 41f or lower. Do not serve the food stored in these two coolers to the public. A follow up inspection will be conducted with in 10 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The following two coolers were not working properly. Do not store any potentially hazardous food in these coolers until they maintain 41f or lower. 2 door reach in True cooler - 46f. 1. Steak hogi was at 44.6f cheese was at 47.2f hamburgers were at 47.6f. Discard all PHF above 41f that are stored for more than 4 hours. 2. The walk in cooler was at 51f the coleslaw was at 51.8 f and the bacon was at 47.3f. The fish were at 33f(stored in ice). Discard all the phf that are stored for more than 4 hours and above 41f. Do not store any phf in these coolers until they maintain 41f or lower. Do not serve the food stored in these two coolers to the public. A follow up inspection will be conducted with in 10 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Broken floor tiles in front of the bar and the walk in cooler. Repair and make those areas smooth and easily cleanable.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Items:
    Food thermometer(s)
    Problems:
    not available
    Corrections:
    Make available at all times.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Provide light shields in the kitchen and the basement.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Items:
    Physical facilities/structures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Keep the basement floor clean particularly in the storage room.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Broken floor tiles in front of the bar and the walk in cooler. Repair and make those areas smooth and easily cleanable.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Items:
    Food thermometer(s)
    Problems:
    not available
    Corrections:
    Make available at all times.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Provide light shields in the kitchen and the basement.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Items:
    Physical facilities/structures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Keep the basement floor clean particularly in the storage room.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Broken floor tiles in front of the bar and the walk in cooler. Repair and make those areas smooth and easily cleanable.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Items:
    Food thermometer(s)
    Problems:
    not available
    Corrections:
    Make available at all times.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Provide light shields in the kitchen and the basement.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Items:
    Physical facilities/structures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Keep the basement floor clean particularly in the storage room.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Keep the basement floor clean particularly in the storage room.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    not available
    Corrections:
    Make available at all times.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Provide light shields in the kitchen and the basement.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Broken floor tiles in front of the bar and the walk in cooler. Repair and make those areas smooth and easily cleanable.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 04/08/2010Routine Inspection
  • Critical: Compliance with Food Law
    Comment:
    NONE SEEN TODAY.
    General violation description:
    3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under  3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under  3-402.11
  • Critical: Controlling Pests
    Comment:
    FLIES ELIMINATED.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Hot and cold holding
    Comment:
    NOT BEING USED - MUST BE REMOVED FROM PREMISES.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 11/12/2009Follow-up

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1 User Review:

Bill

Added on Jun 29, 2023 12:21 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
Poor place, food overrated
Would you recommend HURON RIVER INN to others? No
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