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 #
Daybreak Cafe FIXED EST/ SFE4374078388 810 966-5000
COMMISSARY
Facility Address
3910 Twenty Fourth Ave , PORT HURON , MI , 48060
Inspection Information  
Inspection Type Inspection Date
Routine 03/29/2018

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 # 2
Repeated # 0
3-403.11 - PROPER REHEATING PROCEDURES FOR HOT HOLDING
Observation: (CORRECTED DURING INSPECTION): Loaded potato soup was noted at 122 F still reheating
after more than two hours in the steam table.
Corrective Action(s): Discard soup. Adjust procedures and methods to properly reheat food to 165 F within two
hours. Action Taken: Discarded noted food. Correct By: 29-Mar-2018
Code citation: (A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, POTENTIALLY
HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and
reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 74°C (165°F) for 15 seconds.
(B) Except as specified under ¶ (C) of this section, POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall
be reheated so that all parts of the FOOD reach a temperature of at least 74°C
(165°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED
CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the
FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall
be heated to a temperature of at least 57oC (135oF) for hot holding.
(D) Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the
FOOD is between 5ºC (41ºF) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2
hours.
(E) Remaining unsliced portions of MEAT roasts that are cooked as specified under ¶ 3-401.11(B) may be
reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under
¶ 3-401.11(B).
4-602.11 (A-D) - EQUIPMENT FOOD-CONTACT SURFACE
Observation: (CORRECTED DURING INSPECTION): The following equipment was observed soiled with
food debris: various utensils on the clean dish rack, back of deli slicer blade, chopper, slicer, food processor store
under prep counter.
Corrective Action(s): Properly wash, rinse, and sanitize noted food contact surfaces. Action Taken: Operator
washed, rinsed, and sanitized the noted items. Correct By: 29-Mar-2018

Daybreak Cafe (Inspection Date: 03/29/2018) Page 1 of 2

 Observed Priority Foundation Violations
Total # 0
Repeated # 0

 Observed Core Violations
Total # 3
Repeated # 0
3-501.13 - THAWING
Observation: (CORRECTED DURING INSPECTION): Feta cheese (still frozen) is thawing on the counter at
room temperature.
Corrective Action(s): Adjust procedures or methods to properly thaw foods. Action Taken: Operator placed feta
cheese in refrigerator to continue to thaw. Correct By: 29-Mar-2018
Code citation: 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 5°C (41°F) or less; or
(B) Completely submerged under running water:
      (1) At a water temperature of 21°C (70°F) 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 5°C
(41°F), or
      (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as
specified under ¶ 3-401.11(A) or (B) to be above 5°C (41°F), 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 5°C (41°F);
(C) As part of a cooking process if the FOOD that is frozen is:
      (1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, 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.
4-501.14 - WAREWASHING EQUIPMENT, CLEANING FREQUENCY
Observation: Drainboard on the clean side of the dish machine was soiled with excessive food debris. Dish
machine is in use.
Corrective Action(s): Clean and sanitize drainboard now and at a frequency to prevent contamination. Correct By:
29-Mar-2018
5-205.15 (B) - SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED)
Observation: Atmospheric vacuum breaker backflow device at mop sink is leaking. Indicating malfunction.
Corrective Action(s): Repair damaged backflow device. CORRECT BEFORE NEXT INSPECTION.
Code citation: The PLUMBING SYSTEM shall be:
(B) Maintained in good repair.

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

Rob   Ashley Castello

Daybreak Cafe (Inspection Date: 03/29/2018) Page 2 of 2