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 #
Capac Jr/Sr High FIXED EST/ SFE4374026810 810 395-3701
School & Band COMMISSARY
Boosters Club
Facility Address
541 N Glassford St , CAPAC , MI , 48014
Inspection Information  
Inspection Type Inspection Date
Routine 03/06/2018

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.

 Observed Priority Violations
Total # 1
Repeated # 0
3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: (CORRECTED DURING INSPECTION): A bag of chicken tenders was found in the reach in
cooler at 45F. and has been in that cooler since 3/1.
Corrective Action(s): To prevent contamination the chicken should be at 41 F or lower. Maintain cold potentially
hazardous foods at or below 41°F Action Taken: The chicken was disposed, violation corrected. The cooler was
adjusted to a lower temperature.
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 54oC (130oF) or above; P
or
      (2) At 5ºC (41ºF) or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P
(C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) in a
homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶
(A) of this section, while contained within specially designed EQUIPMENT that complies with the design and
construction requirements as specified under ¶ 4-204.13(E).

Observed Priority Foundation Violations
Total # 0
Repeated # 0

Capac Jr/Sr High School & Band Boosters Club (Inspection Date: 03/06/2018) Page 1 of 2
  Observed Core Violations
Total # 0
Repeated # 0

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

Person in Charge Sanitarian

Lana Rykowski Michael Dey

Capac Jr/Sr High School & Band Boosters Club (Inspection Date: 03/06/2018) Page 2 of 2