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Food Service Establishment Inspection Report
Macomb County Health Department
The following is a listing of the "priority" and "priority foundation" violations only which were
cited during the most recent Routine inspection. Routine inspections are conducted once every 6
months or once every 12 months for facilities that are open 9 months or less during the year and
Followup inspections are conducted as needed. Any Followup inspections conducted are not
shown. To view the complete inspection report along with any Followup inspections, please
contact the Macomb County Health Department at (586) 4695236.
An expanded description of the code violation may be viewed by selecting the reference number.
Luca's Coney Island
26631 Van Dyke
Center Line, MI 48015
Inspection Date: 03/30/2018
Priority & Priority Foundation Violations
http://apps.macombgov.org/inspectionresult/InspectionReport.aspx?FacilityID=864d7251-3e0a-4c01-9e2a-618bd6f7754c 1/2
4/11/2018 Macomb County - Environmental Health Services - Food Service Sanitation Program - Restaurant Inspections -Chaps Food & Spirits
to work with food; and (I) After engaging in
other activities that contaminate the hands.
(A) Cooked potentially hazardous food shall
be cooled: (1) Within 2 hours, from 135 F to
70 F; and (2) Within a total of 6 hours from
135 F to 41 F or less. (B) Potentially
hazardous food prepared from ingredients at
ambient temperature shall be cooled within 4
3501.14 hours to 41 F or less. (C) Potentially Yes
hazardous food received in compliance with
laws allowing a temperature above 41 F
during shipment from the supplier shall be
cooled within 4 hours to 41 F or less. (D) Raw
eggs shall be immediately placed in
refrigeration upon receipt.
(A) Except during preparation, cooking, or
cooling, or when time is used as the public
health control potentially hazardous food
shall be maintained at: 1. 135 F or above,
3501.16 except that roasts properly cooked and Yes
cooled may be held at a temperature of 130
F; or 2. 41 F or less. (B) Eggs that have not
been treated to destroy Salmonellae shall be
stored in refrigeration.
Each handwashing sink or group of adjacent
sinks shall be provided with: (A) Individual,
disposable towels; (B) A continuous towel
6301.12 Yes
system that supplies the user with a clean
towel; or (C) A heatedair hand drying
device.
(A) Potentially hazardous foods shall be
cooled by using one or more of the following:
(1) Placing the food in shallow pans; (2)
Separating the food into smaller or thinner
portions; (3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in
an ice water bath; (5) Using containers that
facilitate heat transfer; (6) Adding ice as an
ingredient; or (7) Other effective methods.
3501.15PF No
(B) When placed in cooling or cold holding
equipment, food containers in which food is
being cooled shall be: (1) Arranged in the
equipment to provide maximum heat transfer
through the container walls; and (2) Loosely
covered, or uncovered if protected from
overhead during the cooling period to
facilitate heat transfer from the surface of the
food.
Suitable diameter food temperature
measuring devices shall be provided and
4302.12 readily accessible for use in ensuring No
attainment and maintenance of required food
temperatures.
Materials that are used in the construction of
utensils and food contact surfaces of
equipment shall be: (A) Safe (B) Durable,
corrosionresistant, and nonabsorbent (C)
Sufficient in weight and thickness to
4101.11P No
withstand repeated warewashing (D) Finished
to have a smooth, easily cleanable surface.
(E) Resistant to pitting, chipping, crazing,
scratching, scoring, distortion, and
decomposition.
*Followup inspections continue for any violation that is not corrected at the time of the Routine
inspection.
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