- Critical: Consumption of Animal Foods th
- Comment:
- NEW MENUS HAVE CONSUMER REMINDER PRINTED IN LARGER FONT. VIOLATION IS CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Temperature Measuring Dev
- Comment:
- A NEW DIGITAL FOOD THERMOMETER IS NOW ON SITE. VIOLATION IS CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Good Repair and Proper Adjustm
- Comment:
- THE REACH-IN FREEZER HAS BEEN DEFROSTED. VIOLATION IS CORRECTED.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Wiping Cloths, Use Limitation
- Comment:
- WET WIPING CLOTHS STORED IN BUCKET OF CHLORINE SANITIZER SOLUTION NOW. VIOLATION IS CORRECTED.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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04/21/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- THE CONSUMER ADVISORY REMINDER FOOTNOTE AT THE BOTTOM OF THE MENUS IS IN A PRINT SIZE THAT IS TOO SMALL. PRINT OUT NEW MENUS WITH THE SIZE OF THE FOOTNOTE WORDS AT LEAST THE SAME SIZE AS THE MENU ITEM FOOD DESCRIPTIONS. CORRECT THE MENUS IN 10 DAYS OR LESS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment, Food-Contact Surfac
- Locations:
- in the ice bin(s)
- Comment:
- THERE WAS SOME RESIDUE ON THE TOP END OF THE ICE MACHINE BIN. THE RESIDUE WAS CLEANED OFF AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food Contact with Equipment an
- Locations:
- in the reach-in cooler(s)
- Comment:
- IN THE BACK KITCHEN WALK-IN COOLER, SLICED TURKEY WAS STORED IN A PLASTIC SHOPPING BAG. STORE FOODS ONLY IN CONTACT WITH FOOD GRADE MATERIALS. TURKEY DISCARDED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE FOOD THERMOMETER ON SITE IS FOR 50 F TO 550 F. OBTAIN ONE WITH A RANGE OF AT LEAST 0 F TO 220 F. A DIGITAL MODEL IS RECOMMENDED. ACQUIRE THE THERMOMETER IN 10 DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY CORRECTION.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Packaged and Unpackaged Food -
- Locations:
- in the reach-in cooler(s)
- Comment:
- BOXES OF RAW BACON AND RAW SAUSAGE LINKS WERE STORED ON A RACK IN THE COOLER ABOVE OTHER FOOD ITEMS. BACON AND SAUSAGE RELOCATED TO BOTTOM OF REACH-IN COOLER AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Good Repair and Proper Adjustm
- Locations:
- in the reach-in freezer(s)
- Comment:
- THERE IS CONSIDERABLE ICE BUILD-UP IN THE TALL REACH-IN FREEZER NEAR THE CUSTOMER DOORWAY. DEFROST THIS UNIT.,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Locations:
- in the Hand wash sink(s)
- Comment:
- THE DRAIN FOR THE HAND WASH SINK BASIN IS SLOW. CLEAR THE DRAIN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Comment:
- WET WIPING CLOTHS WERE OBSERVED BEING STORED IMPROPERLY. STORE WIPING CLOTHS IN BUCKET OF BLEACH SOLUTION DURING PERIODS OF NON-USE.,
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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03/26/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED: A RECEIPT WAS RECEIVED FOR A FOOD THERMOMETER VIA EMAIL ON 10/6. VIOLATION CONSIDERED CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
|
10/06/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- UNCORRECTED: NO FOOD THERMOMETER IS AVAILABLE. CORRECT IMMEDIATELY. FAX OR E-MAIL RECEIPT FOR THERMOMETER TO CONTACT INFORMATION PROVIDED AT INSPECTION.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWELS ARE PROVIDED AT HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: HOT DOGS ARE AT 38F, AND HAM WAS NOT AVAILABLE IN FACILITY AT INSPECTION.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/26/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD THERMOMETER SHALL BE PROVIDED TO ENSURE ATTAINMENT AND MAINTENANCE OF PROPER FOOD TEMPERATURES. NO THERMOMETER IS PROVIDED FOR TAKING TEMPERATURES OF FOODS. PROVIDE THERMOMETER TO MAKE SURE FOOD IS BEING COOKED TO AND HELD AT SAFE TEMPERATURES., ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- restroom(s) Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND SINK SHALL BE EQUIPPED WITH INDIVIDUAL, DISPOSABLE TOWELS. NO PAPER TOWELS ARE PROVIDED AT HAND SINKS IN KITCHEN AND IN BATHROOM. PROVIDE PAPER TOWELS TO ENSURE PROPER EMPLOYEE HAND WASHING. SUBMIT COMPLETED RISK CONTROL PLAN FOR THIS REPEAT VIOLATION TO CONTACT INFORMATION PROVIDED ABOVE. FAILURE TO CORRECT VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION WITH ASSOCIATED FEES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE MAINTAINED AT 41F OR BELOW. MEASURED HAM TO BE AT 65F IN GLASS DOOR COOLER, AND HOT DOGS IN PREP COOLER NEAR GRILL TO BE AT 68F. KEEP MEATS AND OTHER PHF ITEMS AT 41F OR BELOW TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST KIT IS AVAILABLE FOR CHLORINE SANITIZER. PROVIDE TEST STRIPS TO ENSURE PROPER SANITIZER STRENGTH. CORRECTED AT INSPECTION BY OWNER BRINGING TEST STRIPS INTO RESTAURANT FROM HIS CAR.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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09/11/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- restroom(s) Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located in the public wash room to encourage frequent and PROPER staff hand wash activities. , The owner replaced the missing paper hand towels at the time of todays Routine Inspection. Keep up this important Food Safety & Hygiene practice to comply.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing or storing ANYTHING within the bowl area of the kitchen hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , Items with in the bowl area of the kitchen hand sink were promptly removed at the time of inspection. Keep clear of items in the future to provide ease of staff hand wash activities.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Designated Areas
- Items:
- Break area(s) for employee
- Locations:
- kitchen prep table(s)
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing cell keys etc. directly on the prep table. These personal items are to either be properly stored on-person, or in one general storage location that is below & away from any/all food related equipment or surfaces.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Ventilation hood canopy
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front area of the kitchen. These filters appear to have fallen out of position resulting in large gaps. Facility smoky as a result. Simply reposition these filters tightly together vertically to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
02/07/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , Paper hand towels replaced at this hand wash sink. Continue with this important practice well into the future.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the hand wash sink located adjacent to the dish washing area to encourage frequent and PROPER staff hand washing activities. , The Certified Food Manager found soap and placed it at the hand wash sink adjacent to the three compartment sink. Keep up this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Grill line counter(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Discontinue practice of storing cooked sausages at room temperature. These sausages must either remain hot (>140 at the grill) or be properly cooled within the reach in cooler. Alternatively, a time / temperature system can be employed where after 4 hours at room temperature, all sausages MUST be discarded., Sausages placed back onto grill for reheating / hot storage. Violation corrected at the time of todays Routine Inspection via education. n Keep up this important Food Safety practice.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (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.
- General violation description:
- 4-903.11 -
- Warewashing Sinks, Use Limitat
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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07/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Early Bird Coney Island, 27412 Michigan Ave., Inkster, MI 48141 »