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 #
Sperrys Movie FIXED EST/ SFE4374212542 810 432-0001
House COMMISSARY
Facility Address
301 Huron Ave , PORT HURON , MI , 48060
Inspection Information  
Inspection Type Inspection Date
Routine 01/26/2018

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
4-703.11 - HOT WATER AND CHEMICAL
Observation: Heat sanitizing dish machine is not providing an adequate surface temperature of 160 F in the final
rinse cycle (per temperature tape and maximum registering thermometer).
Corrective Action(s): Adjust dish machine temperature or exposure time to hot water so utensils reach a minimum
surface temperature of 160°F. Utilize chemical sanitizer at three compartment sink for sanitizing equipment after
final rinse. Correct By: 05-Feb-2018
Code citation: After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds and as specified under § 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§
4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71°C (160°F) as measured
by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by
immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under §
4-501.114. Contact times shall be consistent with those on EPA-registered label use instructions by providing:
      (1) Except as specified under Subparagraph (C)(2) of this section, a contact time of at least 10 seconds for a
chlorine solution specified under ¶ 4-501.114(A), (2) A contact time of at least 7 seconds for a chlorine solution
of 50 MG/L that has a PH of 10 or less and a temperature of at least 38°C (100°F) or a PH of 8 or less and a
temperature of at least 24°C (75°F),
      (3) A contact time of at least 30 seconds for other chemical SANITIZING solutions, or
      (4) A contact time used in relationship with a combination of temperature, concentration, and PH that, when
evaluated for efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10(B).

Sperrys Movie House (Inspection Date: 01/26/2018) Page 1 of 2

 Observed Priority Foundation Violations
Total # 1
Repeated # 0
6-301.12 - HAND DRYING PROVISION
Observation: (CORRECTED DURING INSPECTION): 1. No paper towel available at the bar hand sink. 2.
Paper towel is not being dispensed at the dish area hand sink.
Corrective Action(s): Provide accessible single-use toweling at handsinks to facilitate proper handwashing. Actio
n Taken: Employee provided accessible paper towel at the noted hand sinks.
Code citation: Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided
with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device; or
(D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient
temperatures.

 Observed Core Violations
Total # 2
Repeated # 0
3-305.11 - FOOD STORAGE
Observation: Bags of popcorn kernels are stored on the floor in the storage areas of both concession stands (1st
and 3rd floors).
Corrective Action(s): Store all foods at least six inches off the floor to protect from contamination. CORRECT
BEFORE THE NEXT INSPECTION.
4-903.11 (A-B), (D) - EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE
ARTICLES
Observation: Boxes of single-use food equipment (containers, straws, etc.) are stored on the floor in the storage
areas of both concession stands (1st and 3rd floors).
Corrective Action(s): Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.
CORRECT BEFORE NEXT INSPECTION.
Code citation: (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered
LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
      (1) In a clean, dry location;
      (2) Where they are not exposed to splash, dust, or other contamination; and
      (3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be
stored:
      (1) In a self-draining position that allows air drying; and
      (2) Covered or inverted.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies,
pallets, racks, and skids that are designed as specified under § 4-204.122.

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

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, 02/05/2018

Person in Charge Sanitarian

Kim Ashley Castello

Sperrys Movie House (Inspection Date: 01/26/2018) Page 2 of 2