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 #
American Grill LLC FIXED EST/ SFE4374078176 810 989-0390
COMMISSARY
Facility Address
2900 Lapeer , PORT HURON , MI , 48060
Inspection Information  
Inspection Type Inspection Date
Routine 02/06/2018

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
3-302.11 (A)(1)(a & b), (A)(2) - PACKAGED AND UNPACKAGED FOOD - SEPARATION,
PACKAGING, AND SEGREGATION
Observation: (CORRECTED DURING INSPECTION): Observed cross contamination raw sausage stored
above cooked sausage and bacon, raw beef stored above raw fish.
Corrective Action(s): To prevent cross contamination, stored foods according to the code. Action Taken: Person
in charge rearranged foods appropriately.
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.

American Grill LLC (Inspection Date: 02/06/2018) Page 1 of 2

 Observed Priority Foundation Violations
Total # 0
Repeated # 0

 Observed Core Violations
Total # 1
Repeated # 0
3-304.12 - IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: (CORRECTED DURING INSPECTION): In-use utensils improperly stored between use. Ice
cream scoop stored in standing water.
Corrective Action(s): Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food
with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with
their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of
the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food
preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient
velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food
that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least
135°F. Action Taken: Person in charge returned scoops to dish washing area. Discussed approved options for
storing scoops between use.
Code citation: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be
stored:
(A) Except as specified under ¶ (B), 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 only if the in-use utensil and the food-
contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency
specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice
cream or mashed potatoes;
(E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not
potentially hazardous (TIME/TMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57.2°C (135°F) and the container
is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).

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

    Linda Stanbridge

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