Tichigan Lake Lions Club

Year by year

Inspections

1. Apr 30, 2026 Routine · 1 priority foundation
   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 69°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Provided picture to Lindsey.

     Code 5-202.12 (A)

2. Mar 20, 2025 Routine · 2 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided education and factsheet on employee illness.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Test kit that is available expired in 2018.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Water softener salt was found stored on the floor in the basement.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crockpots are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Provide equipment that is ANSI Certified.

     Code 4-205.11