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Clair County Health Department
ST. CLAIR COUNTY HEALTH DEPARTMENT
ENVIRONMENTAL HEALTH DIVISION
Foodservice Establishment Inspection Report
Establishment
Information
Facility Name Facility Type State License Number Facility Telephone #
Lynchs Irish FIXED EST/ SFE4374071153 810 824-4021
Tavern COMMISSARY
Facility Address
210 Huron Ave , PORT HURON , MI , 48060
Inspection Information
Inspection Type Inspection Date
Routine 07/24/2018
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 # 5
Repeated # 0
2-301.14 - WHEN TO WASH
Observation: (CORRECTED DURING INSPECTION): Employee observed prewashing and loading dish
machine with soiled dishes and food equipment and then unloading, stacking and putting away clean equipment
from dish machine without washing hands in between.
Corrective Action(s): Before working with food, clean equipment, utensils, and single use or single service
articles food employees shall properly wash their hands. Action Taken: Correct handwashing procedures and
frequency was reviewed with the employee. Employee began washing hands at the hand sink between handling
soiled and then clean food equipment.
Code citation: Food employees shall clean their hands and exposed portions of their arms as specified under §
2-301.12 immediately before engaging in food preparation including working with exposed food, clean
equipment and utensils, and unwrapped single-service and single-use articles and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue,
using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross
contamination when changing tasks;
(G) When switching between working with raw food and working with ready-to-eat food;
(H) Before putting on gloves for working with food; and
(I) After engaging in other activities that contaminate the hands.
3-301.11 (B) - PREVENTING CONTAMINATION FROM HANDS
Observation: (CORRECTED DURING INSPECTION): Food employee observed (A) using bare hands to place
deep fried salmon bites into basket for to serve to customer and (B) using both hands (one bare hand and one
gloved hand) to scoop cooked bacon bits for salads into a lexon container.
Corrective Action(s): Employees may not contact ready-to-eat foods with bare hands and must wear gloves or use
deli paper or a suitable utensil when handling ready-to-eat foods to prevent bare hand contact. Employee did not
seem to have an understanding of when gloves were required to be worn. Action Taken: Requirement for
preventing bare hand contact with ready-to-eat foods was reviewed with the employee. Employee began using
Lynchs Irish Tavern (Inspection Date: 07/24/2018) Page 1 of 8
gloves when handling ready-to-eat foods after discussion.
Code citation: (B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶
(D) of this section, 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.
3-302.11 (A)(1)(a & b), (A)(2) - PACKAGED AND UNPACKAGED FOOD - SEPARATION,
PACKAGING, AND SEGREGATION
Observation: (CORRECTED DURING INSPECTION): A. Raw shell eggs, and raw chicken are stored above
the ready-to-eat foods in the cookline reach-in cooler. B. Raw meats and raw shell eggs are stored above ready-to-
eat bacon and cooked sausages in the walk-in cooler. C. A box that previous held raw bacon product is being
reused to hold packages of wraps in the walk-in cooler.
Corrective Action(s): To prevent cross contamination, arrange noted coolers (A-B) so that raw animal foods are
stored below and separate from ready-to-eat foods and (C) discard raw bacon box and discontinue use of
packaging from raw food products for ready-to-eat food storage. Action Taken: Kitchen Manager arranged noted
coolers so raw animal foods are stored below and separate from ready-to-eat foods and discarded raw bacon box.
Code citation: (A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(c) below, 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 fruits and vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as
beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and
display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is
prevented, and
(c) Preparing each type of FOOD at different times or in separate areas;
(B) Subparagraph (A)(4) of this section does not apply to:
(1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before
consumption;
(2) PRIMAL CUTS, quarters, or sides of raw MEAT or slab bacon that are hung on clean, SANITIZED hooks
or placed on clean, SANITIZED racks;
(3) Whole, uncut, processed MEATS such as country hams, and smoked or cured sausages that are placed on
clean, SANITIZED racks;
(4) FOOD being cooled as specified under Subparagraph 3-501.15(B)(2); or
(5) SHELLSTOCK.
3-501.14 - COOLING
Observation: (CORRECTED DURING INSPECTION): Two lexon containers of chicken wings on the counter
were noted at 78 F and 80 F still cooling. Per employees, chicken wings have been left on the counter to cool after
being baked for over four hours.
Corrective Action(s): Discard the two lexons of chicken wings that were not cooled from 135 F to 70 F within
two hours. TCS foods must be cooled from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an
additional 4-hours. Action Taken: Employee discarded the two lexon containers of chicken wings.
Code citation: (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.
(B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be cooled within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature, such as
reconstituted FOODS and canned tuna.
(C) Except as specified under ¶ (D) of this section, a POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a
temperature above 5°C (41°F) during shipment from the supplier as specified in
¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less.
(D) Raw EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.
4-602.11 (A-D) - EQUIPMENT FOOD-CONTACT SURFACE
Observation: (CORRECTED DURING INSPECTION): A. The deli slicer was observed soiled with dried on
meat (specifically below the blade sharper guard). B. Blade of table mounted can opener observed soiled. C.
Grater, paring knife, and cheese slicer stored in the plastic storage drawers near the prep sink observed soiled.
Corrective Action(s): Wash all items so visibly clean, rinse and sanitize. Action Taken: Deli slicer was taken
Due to uncorrected priority, priority foundation, or repeat core violations this facility was found to be in non-
compliance.
A re-inspection to assess your correction of these violations will be conducted on, or about, 08/03/2018
Person in Charge Sanitarian