Location Information
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Name American Street Food License 217372
Address 8367 Grand River, Brighton, MI 48116 Livingston County
Non
Date 12/18/2017 Compliance
Compliant
Notes

Inspection Results

Priority Cooling Methods (3-501.15)

Foundation
Comments No cooling method violations were observed today.

Priority Preventing Contamination from (3-301.11)

Comments No bare hand contact was observed today.

Priority Ready-to-Eat, Potentially Haza (3-501.17)

Foundation
Comments No cooling violations were observed today.

Priority When to Wash (2-301.14)

Comments No handwashing violations were observed today.

Core In-Use Utensils, Between-Use S (3-304.12)

Comments Proper utensil storage was observed today.

Location Information
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Name American Street Food License 217372

Address 8367 Grand River, Brighton, MI 48116 Livingston County

Non
Date 12/06/2017 Compliance
Compliant
Notes True

Inspection Results

Priority Cooling Methods (3-501.15)

Foundation
Items Food item(s) cooled
Problems Improperly In large container

 
  

Corrections Utilize long, shallow pans.

Comments Soups were cooling in large plastic containers (approx 2 gallon). The soup temperatures were
recorded from 117-148 degrees F. The soups were cooling for less than two hours. They were
transferred into shallow pans for rapid cooling in the walk-in freezer. ALWAYS USE
SHALLOW PANS OR ICE WANDS FOR COOLING. REVIEW COOLING
PROCEDURES WILL ALL STAFF.,

Priority Equipment Food-Contact Surface (4-602.11)

Items Food-contact surface(s) and utensil(s)
Comments The following food and non-food contact surface violations were observed: 1) Several food
slicers contained a visible buildup of food residue. KEEP CLEAN. CLEAN BY THE END
OF THE BUSINESS DAY. 2) The interior of the grill line prep coolers (non-food surfaces)
contained a buildup of food spillage. KEEP CLEAN. CLEAN BY THE END OF THE
BUSINESS DAY. CLEAN THESE ITEMS MORE FREQUENTLY AS DESCRIBED
ABOVE. RETRAIN ALL STAFF ABOUT EQUIPMENT CLEANING PROCEDURES.

Priority Equipment, Food-Contact Surfac (4-601.11)

Foundation
Items Food-contact surface(s)
Problems Soiled
Corrections Keep clean.
Comments The following food and non-food contact surface violations were observed: 1) Several food
slicers contained a visible buildup of food residue. KEEP CLEAN. CLEAN BY THE END
OF THE BUSINESS DAY. 2) The interior of the grill line prep coolers contained a buildup
of food spillage. KEEP CLEAN. CLEAN BY THE END OF THE BUSINESS DAY.

Priority Hand Drying Provision (6-301.12)

Foundation
Items Sanitary hand drying provisions
Locations at the hand sink
Problems Not provided
Corrections Provide adequate sanitary hand drying aids/devices.
Comments There was no paper towel at the kitchen hand sinks. PAPER TOWEL WAS PROVIDED
AND THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.

Priority Handwashing Cleanser, Availabi (6-301.11)

Foundation
Items Soap at handsink
Locations at the hand sink
Problems Not provided

 
  

Corrections Provide adequate supply of soap at all hand sinks.

Comments There was no soap available at the kitchen hand sink near the dishwashing area. SOAP WAS
PROVIDED AND THE VIOLATION WAS CORRECTED DURING THE INSPECTION.

Priority Packaged and Unpackaged Food - (3-302.11)

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.
Comments Raw fish was stored over ready-to-eat soup and gyro meat. ALWAYS STORE RAW MEATS
BELOW/AWAY FROM READY-TO-EAT FOODS. The item was relocated and the
violation was corrected at the time of inspection.

Priority Person in Charge (2-103.11)

Foundation
Items Person-in-charge
Problems Does not demonstrate required knowledge
Corrections Knowledge is to be obtained through an approved training program.
Comments The person in charge did not ensure compliance with the Food Code as required above.
RETRAIN ALL STAFF REGARDING PROPER FOOD HANDLING IN ACCORDANCE
WITH THE APPROVED STANDARD OPERATING PROCEDURES.

Priority Potentially Hazardous Food (Ti (3-501.16)

Items Hot food item(s)
Problems Stored above 41 degrees f
Corrections Store above 135 degrees F.
Comments Blanched/par-cooked french fries were holding at 80 degrees F at the grill line prior to being
cooked in the fryer. PARTIALLY COOKED VEGETABLES MUST BE HELD AT 135
DEGREES F OR RAPIDLY COOLED FOR STORAGE. The item was placed on the grill for
proper hot holding. Violation was corrected.

Priority Preventing Contamination from (3-301.11)

Items Ready-to-eat food(s)
Locations at the grill line
Problems Handled with bare hands
Corrections Suitable utensils or single-use gloves are to be utilized.
Comments Bare hand contact was observed at the grill line. ALWAYS USE FOOD HANDLING
GLOVES OR SUITABLE UTENSILS. The affected foods were discarded. Extra utensils are
available. Review food handling procedures with all staff. THIS VIOLATION WAS

 
  

REPEATED FOR THE SECOND CONSECUTIVE TIME.,

Priority Ready-to-Eat, Potentially Haza (3-501.17)

Foundation
Items In house prepared ready-to-eat potentially hazardous food(s)
Problems Improperly date marked
Corrections Discard.
Comments Several soups, meats, and cut lettuce did not have date marking labels. The items were
prepared over the last two days. PROPERLY LABEL ALL ITEMS BEFORE THE END OF
THE BUSINESS DAY.,

Priority When to Wash (2-301.14)

Items Employee(s)
Problems Did not wash hands After other activities
Corrections Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
Comments Employee did not wash hands after returning to the food prep table at the grill line. ALWAYS
WASH HANDS WHEN CHANGING TASKS AS DESCRIBED ABOVE. THE PROPER
PROCEDURE WAS EXPLAINED. RETRAIN ALL STAFF ABOUT HAND WASHING
PROCEDURES.,

Core Certification of managerial em (MFL289.2129)

Comments Michigan Allergen training is not complete. COMPLETE THE ONLINE ALLERGEN
COURSE WITHIN 30 DAYS.

Core In-Use Utensils, Between-Use S (3-304.12)

Items Dispensing utensil(s)
Locations at the grill line
Problems Improperly stored
Corrections Relocate.
Comments A knife was stored in a crevice between equipment at the grill line. UTENSILS MUST BE
STORED IN A PROTECTED LOCATION AS DESCRIBED ABOVE. The utensil was
removed and the violation was corrected. REVIEW UTENSIL STORAGE PROCEDURES
WILL ALL STAFF.,

Core Wiping Cloths, Use Limitation (3-304.14)

Items Wiping cloth(s)
Locations at the grill line
Problems Stored on Counter

 
  

Corrections Store wiping cloths completely submersed in sanitizer.

Comments Wiping cloths were stored on prep surfaces at the grill line. ALWAYS STORE WIPING
CLOTHS IN SANITIZER SOLUTION AS DESCRIBED ABOVE. THE CLOTHS WERE
PROPERLY STORED AT THE TIME OF INSPECTION. THIS VIOLATION WAS
REPEATED FOR THE SECOND TIME. REVIEW WIPING CLOTH STORAGE
PROCEDURES WILL ALL STAFF.