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 #
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 01/08/2018

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 # 1
3-501.18 - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION
REPEAT OBSERVATION (CORRECTED DURING INSPECTION): Pastas past facility discard date of 1/2,
and 1/6; house sauce past facility discard date of 1/6 in the reach-in cooler; spicy pasta sauce past facility discard
date of 12/26; and cheesecake past facility discard date of 12/27; and chili without a date mark and prep date
unknown found in the walk-in cooler.
Corrective Action(s): Discard potentially contaminated or unsafe foods. Action Taken: Operator discarded all
noted foods.
Code citation: (A) A food specified under ¶ 3-501.17(A) or (B) shall be discarded if it:
       (1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the
product is frozen;
       (2) Is in a container or package that does not bear a date or day; or
       (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified
in ¶ 3-501.17(A).
(B) Refrigerated, Ready-to-eat, potentially hazardous food (TIME/TEMPERATURE CONTROL FOR SAFETY
FOOD) prepared in a food establishment and dispensed in a vending machine with an automatic shutoff control
shall be discarded if it exceeds a temperature and time combination as specified in ¶ 3-501.17(A).

Lynchs Irish Tavern (Inspection Date: 01/08/2018) Page 1 of 3

 Observed Priority Foundation Violations
Total # 2
Repeated # 1
3-501.15 (A) - COOLING METHODS
REPEAT OBSERVATION (CORRECTED DURING INSPECTION): A. Hash noted at 53 F in full, tightly
covered plastic container in the reach-in cooler still cooling from almost 4 hours ago when prepared. B. Dill sauce
noted at 47 F in a tightly covered, plastic container beneath other items in the walk-in cooler still cooling from
when prepared almost 4 hours prior. C. Cooked carrots noted at 134 F in a tightly covered metal man on the speed
rack in the back prep area. PIC plans to leave carrots on speed rack for 2-3 hours until cool enough to portion.
Corrective Action(s): Adjust procedures or methods to assure that food is properly cooled within time and
temperature requirements. A. Place hash into uncovered/loosely covered shallow metal pan in the walk-in cooler
to rapidly cool to 41 F. B. Unstack and uncover dill sauce to allow to rapidly cool to 41 F in the walk-in cooler. C.
Uncover/partially uncover carrots and place in the walk-in cooler to rapidly cool to 70 F within 2 hours and 41 F
within another 4 hours. Action Taken: A. PIC divided hash into small, uncovered metal pans and placed into the
walk-in cooler to rapidly cool. B. PIC unstacked and uncovered the dill sauce to allow to rapidly cool in the walk-
in cooler. C. PIC uncovered carrots and placed into the walk-in cooler to rapidly cool.
Code citation: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified
under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:
       (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.
5-205.11 - USING A HANDWASHING SINK
Observation: (CORRECTED DURING INSPECTION): Expo line hand sink is filled with trash and
miscellaneous items and inaccessible for employees to wash hands.
Corrective Action(s): Empty hand sink to make accessible for employees to wash hands. Train food employees
that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: Operator
cleaned out hand sink to make accessible for handwashing.
Code citation: (A) A handsink shall be maintained so that it is accessible at all times for food employee use.
(B) A handsink may not be used for purposes other than handwashing.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

 Observed Core Violations
Total # 2
Repeated # 0
2-401.11 - EATING, DRINKING, OR USING TOBACCO
Observation: (CORRECTED DURING INSPECTION): Several uncovered employee beverages were found
throughout the cookline area (on the microwave, on the prep station, next to the steam table).
Corrective Action(s): Transfer employee beverage to approved, tightly closed containers and store only in
approved locations below and separate from foods, food equipment and food preparation areas. Action Taken: E
mployees discarded personal beverages.
Code citation: (A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of
tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS,
and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection
can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent
contamination of:
      (1) The EMPLOYEE'S hands;
      (2) The container; and
      (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and
SINGLE-USE ARTICLES.
5-205.15 (B) - SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED)
Observation: Prep sink faucet hot water handle is missing.
Corrective Action(s): Replace the hot water handle at the prep sink. CORRECT BEFORE THE NEXT
INSPECTION.
Code citation: The PLUMBING SYSTEM shall be:
(B) Maintained in good repair.

Lynchs Irish Tavern (Inspection Date: 01/08/2018) Page 2 of 3

 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
An Enforcement Follow-up inspection is required to verify compliance with repeating violation 3-501.18 by
1/18/18. Facility must complete a risk-control plan for violation 3-501.18 to address noncompliance with facility
date disposition. Complete and submit to SCCHD by 1/12/18.

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, 01/18/2018

Person in Charge Sanitarian

Meghan Scandalito Ashley Castello

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