Michigan Department of Agriculture and Rural Development P.O. Box 30017, Lansing, Michigan Phone: Fax:

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1 P.O. Box 30017, Lansing, Michigan Phone: Fax: Name: Establishment Information ID: Address: 12 E BRIDGE ST STE A Type: RETAIL FOOD ESTABLISHMENT City, State, Zip: ROCKFORD MI License : FRF Phone: (989) Owner Name: Fax: County: KENT EVALUATION INFORMATION: P and PF Food Violations Cited: 13 Evaluation Date: 05/07/2013 Seizure(s): 1 Repeat Violations Cited: N Follow-up Date: 05/17/2013 Variance: No P,PF Food Violation(s) Corrected: 1 Risk Category: Z License Limitations: No P,PF Food Violation(s) Not Corrected: 12 Evaluation Type: Routine Water: M Evaluation ID: Sewage: M Key: P = Priority PF = Priority Foundation C = Core CERTIFIED MANAGER INFORMATION: Establishment is in violation for not having a Certified Manager. Based on this evaluation, the following items marked are violations of the Michigan Food Law of 2000, P.A. 92 of 2000, as amended; the Grade A Milk Law of 2001, P.A. 266 of 2001; or the Manufacturing Milk Law of 2001, P.A. 267 of Violations cited in this report shall be corrected within the time frames specified. Food establishments can not exceed ten calendar days for priority and priority foundation items or 90 days for core items. Failure to comply with this notice may result in action against your food or dairy establishment license. Please contact us if you have questions. Source Violation Violation Type Correct By Date Corrected Repeat Food Code Priority 05/17/2013 No No Observation: Observed food employee with unprotected open wound on arm slicing deli meats. Page 1 of 16

2 Source Violation Violation Type Correct By Date Corrected Repeat Code Requirements: Responsibility of Permit Holder, Person in Charge, and Conditional Employees. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting,(P) (b) Diarrhea,(P) (c) Jaundice,(P) (d) Sore throat with fever,(p) or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover,(p) (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover,(p) or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage;(pf) (2) Has an illness diagnosed by a health practitioner due to: (a) Norovirus,(P) (b) Hepatitis A virus,(p) (c) Shigella spp., (P) (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli,(p) or (e) Salmonella Typhi;(P) (3) Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner;(p) (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (a) Norovirus within the past 48 hours of the last exposure,(p) (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure,(p) (c) Salmonella Typhi within the past 14 days of the last exposure,(p) or (d) Hepatitis A virus within the past 30 days of the last exposure;(p) or (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (a) Norovirus within the past 48 hours of the last exposure,(p) (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure,(p) (c) Salmonella Typhi within the past 14 days of the last exposure,(p) or (d) Hepatitis A virus within the past 30 days of the last exposure.(p) (B) The person in charge shall notify the regulatory authority when a food employee is: (1) Jaundiced,(Pf) or (2) Diagnosed with an illness due to a pathogen as specified under Subparagraphs (A)(2)(a) - (e) of this section.(pf) (C) The person in charge shall ensure that a conditional employee: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under ;(P) and (2) Who will work as a food employee in a food establishment that serves as a highly susceptible population and reports a history of exposure as specified under Subparagraphs (A)(4)? (5), is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under (I). (P) Page 2 of 16

3 Source Violation Violation Type Correct By Date Corrected Repeat (D) The person in charge shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under Subparagraphs (A)(1) - (5) of this section is: (1) Excluded as specified under (A) - (C), and Subparagraphs (D)(1), (E)(1), (F)(1), or (G)(1) and in compliance with the provisions specified under (A) - (G); (P) or (2) Restricted as specified under Subparagraphs (D)(2), (E)(2), (F)(2), (G)(2), or (H) or (I) and in compliance with the provisions specified under (D) - (I). (P) (E) A food employee or conditional employee shall report to the person in charge the information as specified under (A) of this section.(pf) (F) A food employee shall: (1) Comply with an exclusion as specified under (A) - (C) and Subparagraphs (D)(1), (E)(1), (F)(1), or (G)(1) and with the provisions specified under (A) - (G); (P) or (2) Comply with a restriction as specified under Subparagraphs (D)(2), (E)(2), (F)(2), (G)(2), or (H) or (I) and comply with the provisions specified under (D) - (I). (P) Food Code Priority 05/17/2013 No No Observation: Food employee observed not washing hands before donning gloves. Code Requirements: When to Wash. Food employees shall clean their hands and exposed portions of their arms as specified under immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles(p) and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling service animals or aquatic animals as specified in (B); (P) (D) Except as specified in (B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (P) (E) After handling soiled equipment or utensils; (P) (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (P) (G) When switching between working with raw food and working with ready-to-eat food; (P) (H) Before donning gloves for working with food;(p) and (I) After engaging in other activities that contaminate the hands.(p) Food Code Priority 05/17/2013 No No Observation: Vacuum packaged smoked fish were offered for sale in the refrigerated display case. Code Requirements: (C) Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. (P) Food Code Priority 05/17/2013 No No Page 3 of 16

4 Source Violation Violation Type Correct By Date Corrected Repeat Observation: Manufacturer's label does not state that Chlorine bleach can be used to sanitize food contact surfaces. Code Requirements: Conditions of Use. Poisonous or toxic materials shall be: (A) Used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (P) (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (4) Additional conditions that may be established by the regulatory authority; and (B) Applied so that: (1) A hazard to employees or other persons is not constituted, (P) and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and for a restricted use pesticide, this is achieved by: (P) (a) Removing the items, (P) (b) Covering the items with impermeable covers, (P) or (c) Taking other appropriate preventive actions, (P) and (d) Cleaning and sanitizing equipment and utensils after the application. (P) (C) A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. (Pf) Food Law Priority 05/07/2013 Yes No Observation: Firm vacuum packages smoked fish on-site without a HACCP plan and suspected of adulteration. Page 4 of 16

5 Source Violation Violation Type Correct By Date Corrected Repeat Code Requirements: Prohibited acts; violation.* (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 (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 (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. Page 5 of 16

6 Source Violation Violation Type Correct By Date Corrected Repeat Method of Correction: Food Law, Public Act 92 of 2000 as amended. MCL et seq. Correction Detail: Smoked fish vacuum packages were placed under seizure. Food Law Priority 05/17/2013 No No Observation: There are not sell by dates on scale labels for both on-site and commerically packaged cheeses. Code Requirements: Definitions; prepackaged perishable food; date.* (2) A retail food establishment shall not sell or offer for sale a prepackaged perishable food unless the package bears a label with a date identified by month and day except that bakery products with a shelf life of 7 days or less may be dated with a day of the week or an abbreviation. A retail food establishment may sell or offer for sale a prepackaged nonperishable food with or without a label that bears a date.(p) (3) The date for prepackaged perishable food may be displayed with or without explanatory terms. If explanatory terms are used, the terms shall be limited to 1 of the following: "Sell by ", & "Sell before ", "Last date of sale ", "Recommended last date of sale ", or "Recommended sale date ". Other meaningful terms may be used if specifically approved by the department. (4) A retail food establishment shall not sell or offer for sale any of the following foods under the following circumstances : (P) (a) After the date, meat that has been removed from a federally inspected retail package. (b) After the date, nonperishable food or prepackaged food unless the food is wholesome and sound and is clearly identified as having passed the date. (c) Nonperishable food that is no longer wholesome or sound. (5) The retail or final seller is responsible for the proper advertisement of food sold after the date. (6) A person who prepackages nonperishable food and chooses to label the food with a date or who prepackages perishable food shall do all of the following: (a) Establish a meaningful date that takes into consideration the food quality and characteristics of the food, its packaging, and customary conditions encountered in commercial channels. (b) Allow a reasonable period after the date for consumption of the food without physical spoilage. (c) Keep a record of the method of determination of the date. (8) The date shall not be altered. A person shall not rewrap or repackage a perishable food, in its original form and texture, with a date on the package different from the original. (9) The date shall be calculated to allow a reasonable period for the subsequent consumption of the food, but shall not allow for a period which would result in a health nuisance as described in section Method of Correction: Food Law, Public Act 92 of 2000 as amended. MCL et seq. Food Code Core 08/05/2013 No No Page 6 of 16

7 Source Violation Violation Type Correct By Date Corrected Repeat Observation: Excess personal foods stored in the refrigerator and freezer units. Code Requirements: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under Subparts Food Code Core 08/05/2013 No No Observation: Two packages of frozen crab pieces observed thawing on the counter during the inspection. Code Requirements: Thawing. Except as specified in (D) of this section, potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5oC (41oF) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5oC (41oF), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under (A) or (B) to be above 5oC (41oF), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5oC (41oF); (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under (A) or (B) or , or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Food Code Core 08/05/2013 No No Observation: Scale labels do not contain required information. Page 7 of 16

8 Source Violation Violation Type Correct By Date Corrected Repeat Code Requirements: Food Labels. (A) Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). (Pf) (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. Food Code Core 08/05/2013 No No Observation: Two cases of toilet paper are stored directly on the restroom floor. Code Requirements: Prohibitions. (A) Except as specified in (B) of this section, cleaned and sanitized equipment, utensils, laundered linens, and singleservice and single-use articles may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room. Food Code Core 08/05/2013 No No Observation: There is not a self closing mechanism installed on the restroom door. Code Requirements: Toilet Rooms, Enclosed. Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Food Law Core 08/05/2013 No No Page 8 of 16

9 Source Violation Violation Type Correct By Date Corrected Repeat Observation: Person In Charge was not able to provide documentation of completion of an approved food safety training. Firm currently serves foods for immediate consumption to customer order. Code Requirements: Certification of managerial employee under program accredited by American national standards institute; rules. Sec (1) All of the following food establishments shall employ a minimum of 1 managerial employee who is currently certified under a personnel certification program accredited by the American national standards institute, utilizing the conference for food protection standards: (a) A food service establishment that is not any of the following: (i) Operating under a temporary food service establishment license. (ii) A vending machine location. (b) An extended retail food establishment. (c) Operated within a retail grocery. Method of Correction: Food Law, Public Act 92 of 2000 as amended. MCL et seq. Food Code Priority 05/17/2013 No No Foundation Observation: Person in Charge did not correctly explain to Inspector the following: - Date marking. - Ill employee guidelines. - When to wash hands. - Cooling methods and time/temperatures. - Cold holding temperature. - Glove usage. Page 9 of 16

10 Source Violation Violation Type Correct By Date Corrected Repeat Code Requirements: Demonstration. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of priority items during the current inspection; (Pf) (B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program;(pf) or (C) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee;(pf) (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (Pf) (3) Describing the symptoms associated with the diseases that are transmissible through food; (Pf) (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness; (Pf) (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (Pf) (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish; (Pf) (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food);(pf) (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (Pf) (b) Hand contact with ready-to-eat foods, (Pf) (c) Handwashing, (Pf) and (d) Maintaining the food establishment in a clean condition and in good repair;(pf) (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. (Pf) (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity,(pf) and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (Pf) (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;(pf) (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (Pf) (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (Pf) (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (Pf) (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; Pf (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (Pf) (b) Conditional employee, (Pf) (c) Person in charge, (Pf) (d) Regulatory authority; (Pf) and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Page 10 of 16

11 Source Violation Violation Type Correct By Date Corrected Repeat Food Code Priority 05/17/2013 No No Foundation Observation: Employee training deficiencies: - Date marking. - Ill employee guidelines. - Employee exclusion and restriction. - When to wash hands. - Cooling methods and time/temperatures. - Temperatures of foods. - Glove usage. - Reheating potentially hazardous foods. - Personal hygiene. - Cleaning and sanitizing. - Thawing. Page 11 of 16

12 Source Violation Violation Type Correct By Date Corrected Repeat Code Requirements: Person in Charge. The person in charge shall ensure that: (A) Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under ; (Pf) (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; (Pf) (C) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Code; (Pf) (D) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; (Pf) (E) Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadultered, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; (Pf) (F) Employees are properly cooking potentially hazardous food (time/temperature control for safety food), being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under and (B); (Pf) (G) Employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling; (Pf) (H) Consumers who order raw; or partially cooked ready-to-eat foods of animal origin are informed as specified under that the food is not cooked sufficiently to ensure its safety; (Pf) (I) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, ph, temperature, and exposure time for chemical sanitizing; (Pf) (J) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified under ;(Pf) (K) Except when approval is obtained from the regulatory authority as specified in (D), employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (Pf) (L) Employees are properly trained in food safety as it relates to their assigned duties; (Pf) and (M) Food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under (A).(Pf) Food Code Priority 05/17/2013 No No Foundation Observation: Observed food employee with gloved hands touching pizza paddle then touching ready to eat foods. Observed food employee with gloved hands when receiving delivery of food products. Code Requirements: Gloves, Use Limitation. (A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under Part 3-4 such as frozen food or a primal cut of meat. Page 12 of 16

13 Source Violation Violation Type Correct By Date Corrected Repeat Food Code Priority 05/17/2013 No No Foundation Observation: There are no date marks for on-site prepared deli salads, partial tray of spinach pies, and sliced meats and cheeses stored for more than 24 hours in refrigeration units. Code Requirements: Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. (A) Except when packaging food using a reduced oxygen packaging method as specified under , and except as specified in (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. (Pf) (B) Except as specified in (D) - (F) of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: (Pf) (1) The day the original container is opened in the food establishment shall be counted as Day 1; (Pf) and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.(pf) (C) A refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or firstprepared ingredient. (Pf) (D) A date marking system that meets the criteria stated in (A) and (B) of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under (A) of this section; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. Food Code Priority 05/17/2013 No No Foundation Observation: Firm does not have a HACCP plan for vacuum packaging smoked fish on-site. Page 13 of 16

14 Source Violation Violation Type Correct By Date Corrected Repeat Code Requirements: Variance Requirement. A food establishment shall obtain a variance from the regulatory authority as specified in and under before: (Pf) (A) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (Pf) (B) Curing food; (Pf) (C) Using food additives or adding components such as vinegar: (Pf) (1) As a method of food preservation rather than as a method of flavor enhancement, (Pf) or (2) To render a food so that it is not potentially hazardous (time/temperature control of safety food);(pf) (D) Packaging food using a reduced oxygen packaging method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under ;(Pf) (E) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption;(pf) (F) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (Pf) (G) Preparing food by another method that is determined by the regulatory authority to require a variance;(pf) or (H) Sprouting seeds or beans. (Pf) Food Code Priority 05/17/2013 No No Foundation Observation: There is not a food thermometer present for temperature taking of potentially hazardous foods. Code Requirements: Food Temperature Measuring Devices. (A) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. (Pf) Food Code Priority 05/17/2013 No No Foundation Observation: Chlorine chemical test strips not available to monitor sanitizer strength in the third compartment sink. Code Requirements: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.(pf) COMMENTS: 1.) Complaint investigation conducted in conjunction with routine evaluation. 2.) Distributed copies of the 2009 Food Code, Food Law, and food safety stickers. 3.) Received a copy of Superior Foods Company invoice dated 5/03/2013 from Firm for smoked fish. Page 14 of 16

15 SEIZURES: The products listed and identified below, found to be under your control and possession have been seized and embargoed, as authorized by Michigan Compiled Law You are not to remove, disturb or molest the same; or permit the same to be removed, disturbed or molested; or any of the seals, marks, or placards thereon to be disturbed, defaced, or erased, under penalty of law, until such time as you are so ordered by a Court or directed by the agency. Status Commodity Manufacturer Lot Code Violation Code Weight Value (lbs.) Released Smoked Fish Big O's Smokehouse 6/04/2013 A 8 $172 Description: Firm vacuum packages smoked fish on-site without a HACCP plan. Vacuum packages of Smoked fish suspected of adulteration and placed under seizure. Products were voluntarily denatured and discarded in the Inspector's presence. Totals: 8 $172 Page 15 of 16

16 FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Check( ) designated compliance status(in, OUT, NO, NA) for each numbered item Mark (ü) in appropriate box for COS and/or RIN=in compliance OUT=not in compliance NO=not observed NA=not applicable COS=corrected on-site during inspection R=repeat violation Compliance Status cos R 1 IN OUT Demonstration of Knowledge IN OUT Employee Health Person in charge present, demonstrates knowledge, and performs duties 2 Management awareness; policy present 3 Proper use of reporting, restriction & evaluation IN OUT NO Good Hygienic Practices 4 Proper eating, tasting, drinking, or tobacco use 5 No discharge from eyes, nose, and mouth IN OUT NA NO Preventing Contamination by Hands 6 Hands clean & properly washed 7 No bare hand contact with RTE foods or approved alternate method properly followed 8 Adequate handwashing facilities supplied & accessible IN OUT NA NO Approved Source 9 Food obtained from approved source 10 Food received at proper temperature 11 Food in good conditon, safe, & unadulterated 12 Required records available: shellstock tags, parasite destruction IN OUT NA Protection from Contamination 13 Food separated & protected 14 Food-contact surfaces: cleaned & sanitized Compliance Status cos R IN OUT NA NO Potentially Hazardous Food Time/Temperature 16 Proper cooking time & temperatures Proper reheating procedures for hot holding Proper cooling time & tempratures 19 Proper hot holding temperatures 20 Proper cold holding temperatures 21 Proper date marking & disposition 22 Time as a public health control: procedures & record IN OUT NA Consumer Advisory 23 Consumer advisory provided for raw or undercooked foods IN OUT NA Highly Susceptible Populations 24 Pasteurized foods used; prohibited foods not offered IN OUT NA NO Chemical 25 Food additives: approved & properly used 26 Toxic substances properly identified, stored, & used 27 IN OUT NA Conformance with Approved Procedures Compliance with variance, specialized process, & HACCP plan Risk factors are improper practices or procedures identified as the most common contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. 15 Proper disposition of returned, previously served, reconditioned, & unsafe food GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods Compliance Status cos R IN OUT NA NO Safe Food and Water 28 Pasteurized eggs used where required 29 Water & ice from approved source 30 Variance obtained for specialized processing method 31 IN OUT NA NO Food Temperature Control Proper cooling methods used<br/>adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 Thermometers provided & accurate IN OUT NA Food Identification 35 Food properly labeled; original container IN OUT NA NO Prevention of Food Contamination 36 Insects, rodents, animals absent 37 Contam. prevented during food prep., storage, display 38 Personal cleanliness Wiping cloths: properly used & stored Washing fruits & vegetables Compliance Status cos R IN OUT NA NO Proper Use of Utensils 41 In-use utensils properly stored 42 Utensils, equip. & linens: stored, dried, handled 43 Single-use & single-serve articles: stored & used 44 Gloves properly used 45 IN OUT Utensils, Equipment and Vending Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 Warewashing-installed, maintained & used; test strips 47 Non-food contact surfaces clean IN OUT Physical Facilities 48 Hot & cold water available, adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: constructed, supplied, clean 52 Garbage/refuse properly disposed; fac. maintained 53 Physical facilities installed, maintained & clean 54 Adeq. ventilation & lighting; designated areas used Page 16 of 16