Outcome | Not compliant |
4 violations cited :
Code MFL289.5101
Expand for full food code definition
FULL FOOD CODE:
(1) A person shall not do or cause to be done any of the following: (a) Manufacture, sell, deliver, hold, or offer for sale adulterated or misbranded food. (b) Adulterate or misbrand food. (c) Receive in commerce food that is adulterated or misbranded and deliver or proffer the delivery of that food for pay or otherwise. (d) Sell, deliver for sale, hold for sale, or offer for sale food unless that person holds a license issued under chapter IV. (e) Disseminate a false advertisement concerning food or a food establishment. (f) Refuse to permit entry or evaluation, or to permit the taking of a sample, as authorized by section 2111. (g) Give a false guaranty or undertaking concerning food, unless in good-faith reliance on a guaranty or undertaking to the same effect signed by and containing the name and address of the person from whom the food was received. (h) Remove or dispose of seized or embargoed food in violation of section 2105. (i) Alter, mutilate, destroy, obliterate, or remove all or part of the label or do any other act with respect to a food while the food is held for sale resulting in the food being adulterated or misbranded. (j) Forge, counterfeit, simulate, or falsely represent, or without proper authority use any mark, stamp, tag, label, or other identification device authorized or required by this act or rules. (k) Permit filthy or insanitary conditions to exist in a food establishment in which food intended for human consumption is manufactured, received, kept, stored, served, sold, or offered for sale. (l) Falsely identify a country, state, or other place of origin of food on a label, tag, or other document with intent to deceive or defraud. (m) Fail to establish or maintain any record or make any report required under this act or the federal act, or refuse to permit access to or verification or copying of any such required record. (n) Interfere with the director in the conduct of his or her responsibilities under this act. (o) Make a false statement, representation, or certification in any application, report, plan, or other document that is required to be maintained under this act or rules. (p) Remove a tag, seal, or mark placed by the director. (q) Operate without a license, registration, permit, or endorsement. (r) Violate a provision of this act or a rule. (s) Operate as a shellfish dealer without a shellfish dealer certificate. (t) If the person is a food establishment, permit Michigan bridge card access to food assistance program benefits unless the food establishment's inventory records match redemption files for Michigan bridge card usage for food assistance program benefits and 1 or more of the following apply: (i) The food for sale includes, on a continuous basis, at least 3 varieties of foods in each of the following 4 staple food groups and perishable foods in at least 2 of the groups: (A) Meat, poultry, or fish. (B) Bread or cereal. (C) Vegetables or fruits. (D) Dairy products. (ii) At least 50% of the total dollar amount of all retail sales, including food and nonfood items, fuel, and services at the food establishment is from the sale of food in any of the 4 staple food groups. (2) Each day a violation of this section occurs is a separate violation of this section.
(1) A person shall not do or cause to be done any of the following: (a) Manufacture, sell, deliver, hold, or offer for sale adulterated or misbranded food. (b) Adulterate or misbrand food. (c) Receive in commerce food that is adulterated or misbranded and deliver or proffer the delivery of that food for pay or otherwise. (d) Sell, deliver for sale, hold for sale, or offer for sale food unless that person holds a license issued under chapter IV. (e) Disseminate a false advertisement concerning food or a food establishment. (f) Refuse to permit entry or evaluation, or to permit the taking of a sample, as authorized by section 2111. (g) Give a false guaranty or undertaking concerning food, unless in good-faith reliance on a guaranty or undertaking to the same effect signed by and containing the name and address of the person from whom the food was received. (h) Remove or dispose of seized or embargoed food in violation of section 2105. (i) Alter, mutilate, destroy, obliterate, or remove all or part of the label or do any other act with respect to a food while the food is held for sale resulting in the food being adulterated or misbranded. (j) Forge, counterfeit, simulate, or falsely represent, or without proper authority use any mark, stamp, tag, label, or other identification device authorized or required by this act or rules. (k) Permit filthy or insanitary conditions to exist in a food establishment in which food intended for human consumption is manufactured, received, kept, stored, served, sold, or offered for sale. (l) Falsely identify a country, state, or other place of origin of food on a label, tag, or other document with intent to deceive or defraud. (m) Fail to establish or maintain any record or make any report required under this act or the federal act, or refuse to permit access to or verification or copying of any such required record. (n) Interfere with the director in the conduct of his or her responsibilities under this act. (o) Make a false statement, representation, or certification in any application, report, plan, or other document that is required to be maintained under this act or rules. (p) Remove a tag, seal, or mark placed by the director. (q) Operate without a license, registration, permit, or endorsement. (r) Violate a provision of this act or a rule. (s) Operate as a shellfish dealer without a shellfish dealer certificate. (t) If the person is a food establishment, permit Michigan bridge card access to food assistance program benefits unless the food establishment's inventory records match redemption files for Michigan bridge card usage for food assistance program benefits and 1 or more of the following apply: (i) The food for sale includes, on a continuous basis, at least 3 varieties of foods in each of the following 4 staple food groups and perishable foods in at least 2 of the groups: (A) Meat, poultry, or fish. (B) Bread or cereal. (C) Vegetables or fruits. (D) Dairy products. (ii) At least 50% of the total dollar amount of all retail sales, including food and nonfood items, fuel, and services at the food establishment is from the sale of food in any of the 4 staple food groups. (2) Each day a violation of this section occurs is a separate violation of this section.
Priority
Not corrected
Code 2-101.11
Person-in-charge not present
FULL FOOD CODE:
A PERSON IN CHARGE shall be present in the FOOD ESTABLISHMENT during all hours of operation. (Pf)
A PERSON IN CHARGE shall be present in the FOOD ESTABLISHMENT during all hours of operation. (Pf)
Priority Foundation
Not corrected
Code 3-304.12
Dispensing utensil(s) improperly stored in water less than 135 degrees f
FULL FOOD CODE:
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
Core
Not corrected
Code MFL289.2129
Person-in-charge
FULL FOOD CODE:
Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.
Sec. 2129. (1) All food establishments shall employ a minimum of 1 managerial employee as a food safety manager, who must be an individual who is currently certified under a personnel certification program accredited by the American National Standards Institute, utilizing the Conference for Food Protection standards: (2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safety manager who supervises the operations of a food service establishment shall have completed a food safety training program containing an allergen awareness component that has been approved by the department. A food service establishment shall retain records on the site of the food service establishment documenting compliance of its certified food safety managers with this subsection.
Core
Not corrected