A food service inspection conducted by the Livingston County Health Department - Environmental Health Division, under Act 368, of the Public Acts of 1978, identifies compliance and non-compliance of the following items:

Red = Critical Violation

1) Food Source Sound Conditions, No Spoilage

2) Original Food Container: Properly Labeled

3) Potentially Hazardous Food Meets Temperature Requirements During Storage     Preparation, Display, Service Transportation

4) Facilities to Maintain Product Temperature

5) Conspicuous Thermometers in Equipment

6) Potentially Hazardous Food Properly Thawed

7) Cross Contamination Unwrapped and Potentially Hazardous Food Not Re-Served

8) Food Protection During Storage, Preparation, Display, Service, Transportation

9) Handling of Food (Ice) Minimized Suitable Utensils

10) In Use, Food (Ice) Dispensing Utensils Properly Stored

11) Personnel with Infections Restricted

12) Hands Washed, Soap and Sanitary Towel/Provided, Good Hygienic Practices

13) Clean Clothes, Hair Restraints

14) Food (Ice) Contact Surfaces: Designed, Constructed, Maintained, Installed, Located

15) Non-Food Contact Surfaces Designed Constructed, Maintained, Installed, Located

16) Dishwashing Facilities, Designed, Constructed, Maintained, Installed, Located,       Operated

17) Accurate Thermometers, Chemical Test Kits, Provided Guage Cock (1/4" IPS Valve)

18) Utensils, Tableware: Pre-Flushed Scraped Soaked

19) Wash Rinse Water Clean Proper Temperature

20) Sanitization Rinse: Clean, Temperature Concentration Exposure Time, Equipment and       Utensils Sanitized

21) Wiping Cloths Clean, Stored, Restricted, Used

22) Food Contact Surfaces of Equipment and Utensils Clean, Free of Abrasives, Detergents

23) Non-Food Contact Surfaces of Equipment and Utensils Clean

24) Storage, Handling of Clean Equipment/Utensils

25) Single-Service Articles; Storage, Dispensing

26) No Re-Use of Single Service Articles

27) Water Source, Safe, Hot and Cold Under Pressure

28) Sewage and Waste Water Disposal

29) Plumbing Installed Maintained

30) Cross-Connection, Back Siphonage, Backflow

31) Toilet and Hand Washing: Number, Convenient, Accessible, Designed, Installed

32) Toilet Rooms Enclosed, Self-Closing Doors, Fixtures Good Repair, Clean. Proper Waste       Receptacles

33) Garbage Containers or Receptacles Covered and Adequate Number, Insect/Rodent       Proof, Clean

34) Outside Storage Area Enclosures Properly Constructed Clean Controlled Incineration

35) Presence/Evidence of Insects/Rodents, Birds, Turtles, Other Animals

36) Floors Constructed Drained Clean Good Repair Covering Installation Dustless Cleaning       Methods

37) Walls, Ceiling, Attached Equipment Constructed Good Repair, Clean Surfaces Dustless       Cleaning Methods Outer Openings Protected

38) Lighting Provided as Required Fixtures Shielded

39) Rooms and Equipment Vented as Required in Good Repair

40) Dressing Rooms Clean, Lockers Provided, Facilities Clean, Located, Used

41) Necessary Toxic Items Properly Stored, Labeled, Used

42) Premises Maintained, Free of Litter Unnecessary Articles, Cleaning Maintenance       Equipment Properly Stored, Authorized Personnel. Poisons/Cleaners Stored Together

43) Complete Separation From Living/Sleeping Quarters Laundry

44) Clean Soiled Linen Properly Stored