- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE CAN OPENER AND BLADE FOUND VERY UNCLEAN. ALL FOOD CONTACT UTENSILS SHALL BE IN CLEAN CONDITION. CLEAN EVERY FOUR HOURS WHEN IN CONSTANT USE. CORRECT IMMEDIATELY., CORRECTED-ITEM CLEANED TODAY IN THREE COMPARTMENT SINK.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALLS AND FLOORS IN THE MAKE LINE AREA ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN AREAS DAILY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
05/05/2014 | Routine |
| No violation noted during this evaluation. | 11/05/2013 | Routine |
| No violation noted during this evaluation. | 05/08/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING ALL PHF BELOW 41F (HAM, CHICKEN, FETA 38F-41F).
- 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
- Comment:
- CORRECTED BY PROVIDING TEST KIT.
- 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)
- Critical: Warewashing Equipment, Determi
- Comment:
- CORRECTED BY USING TEST KIT.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
12/07/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK-IN COOLER HAD PIZZA SAUCE AT 59F-61F AND CHOPPED LETTUCE AT 49F. OTHER ITEMS (GROUND BEEF, SAUSAGE, DICED HAM) WERE JUST TAKEN FROM THE FREEZER AND PUT IN WALK-IN AND WERE UNDER 41F. PIZZA PREP COOLER TOP HAD DICED HAM 46F-47F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F.,
- 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 quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY DOES NOT HAVE QUATERNARY TEST STRIPS. MUST PROVIDE.,
- 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)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED CUTTING BOARD AND UTENSILS STORED ON WIRE RACK BY PAPER TOWEL THAT IS USED FROM HANDSINK - MOVE CUTTING BOARD AND UTENSILS AWAY FROM PAPER TOWEL DISPENSER TO PREVENT SPLASHING ON ITEMS. ALSO, UTENSILS STORED IN CARDBOARD BOX - USE A CLEAN AND WASHABLE CONTAINER TO STORE UTENSILS IN.
- General violation description:
- 4-903.11 - (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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WIRE SHELVING ACROSS FROM PIZZA PREP COOLER IS SOILED, WALK-IN COOLER CONDENSER IS DUSTY. CLEAN ITEMS AND KEEP CLEAN TO PREVENT CONTAMINATION OF FOOD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/16/2012 | Routine |
- Critical: Demonstration of Knowledge
- Comment:
- CORRECTED. PIC STATED TEMPS TAKEN AROUND 10AM, 3PM AND AGAIN IN THE EVENING.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hot and cold holding
- Comment:
- CORRECTED. WALK-IN COOLER MAINTAINING FOOD TEMPS AT 41F OR BELOW (CHICKEN WINGS 38F, GROUND BEEF AND FETA 39F). PREP COOLER MAINTAINING FOODS AT 41F/42F. ENSURE COOLERS HOLDING PHF AT OR BELOW 41F.
- 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)
|
06/07/2012 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- FACILITY IS NOT TAKING REGULAR TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS IN THE COOLERS, THUS NOT KNOWING WHEN TEMPERATURES ARE ABOVE 41F AND TAKING ACTION IN PREVENTING CONTAMINATION GROWTH. FACILITY MUST TAKE TEMPERATURES AT LEAST 3 TIMES DAILY TO ENSURE FOOD HELD AT OR BELOW 41F.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK-IN COOLER HAD CHICKEN WINGS 45F-49F, GROUND BEEF 46F, FETA CHEESE 47F. PREP COOLER TOP HAD HAM 57F, ITALIAN SAUSAGE 46F-49F, GROUND BEEF 46F, PEPPERONI 44F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE AT OR BELOW 41F AT ALL TIMES. HOLD FOOD IN THESE COOLERS AT OR BELOW 41F.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk-in cooler(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- WALK-IN COOLER HAS EXTREME ICE BUILD-UP WHICH INHIBITS THE COOLER FROM WORKING PROPERLY TO HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. THIS COOLER IS AN OLDER UNIT AND MUST MAINTAIN FOOD AT OR BELOW 41F AT ALL TIMES. THE FOOD LAW 2001 STATES THAT ALL COOLERS MUST BE CAPABLE OF HOLDING POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F (DUE TO THE TEMPERATURE CHANGE FROM 45F TO 41F). ALL COOLERS WERE TO BE UPDATED AS OF 2005. THIS COOLER MUST BE MEET THE DEMANDS OF THE TEMPERATURES TO HOLD POTENTIALLY HAZARDOUS FOODS.
- 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.
|
05/21/2012 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY PROVIDING SCOOP AND USING PROPER CONTAINER FOR OIL.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY MAKING BACK TABLE A DESIGNATED BREAK AREA FOR EATING AND DRINKING. IF BEVERAGES IN FRONT AREA THEY WILL BE IN A TRAVEL MUG.
- General violation description:
- 2-401.11 - (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
|
11/16/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED METAL CAN REUSED AS SCOOP FOR FLOUR - PROVIDE SCOOP WITH HANDLE. OBSERVED PLASTIC CONTAINER FROM PEPPER RINGS CUT AND REUSED TO STORE OIL IN - DISCARD AND USE APPROVED CONTAINER.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED MANY OPENED POP BOTTLES AT COUNTER WITH PHONE, HALFWALL AT PIZZA CUTTING TABLE, BY MICROWAVE, ETC. EMPLOYEES SHALL USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE. REPEAT FROM LAST INSPECTION. OFFICE CONSULTATION MAY BE SCHEDULE.,
- General violation description:
- 2-401.11 - (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
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- BACK STORAGE ROOM HAD SOAP AND ADHESIVE ABOVE BOXES OF SALT. STORE CHEMICALS AWAY FROM FOOD. , CORRECTED BY MOVING SALT TO OTHER SHELF AWAY FROM CHEMICALS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
11/04/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. EMPLOYEES HAVE PLASTIC TABLE BACK BY RESTROOMS THAT IS A BREAK TABLE. ALL EMPLOYEES BEVERAGES ARE KEPT ON TABLE.
- General violation description:
- 2-401.11 - (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
- Critical: Hot and cold holding
- Comment:
- CORRECTED. WALK-IN COOLER HAD ITALIAN SAUSAGE 34F, GROUND BEEF 41F, FETA CHEESE 41F.
- 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)
|
05/31/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED. PIC STATED ALL UTENSILS CLEANED/REPLACED EVERY 4 HOURS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Eating, Drinking or Tobacco
- Comment:
- NOT CORRECTED. OBSERVED POP BOTTLE ON PIZZA PREP SHELF AND ANOTHER BY PREP TABLE. PROVIDE PROPER CONTAINERS PER ROUTINE INSPECTION REPORT. SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 2-401.11 - (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
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. WALK-IN COOLER STILL HAD ITEMS ABOVE 41F - CHICKEN WINGS 45F, SAUCE 45F, ITALIAN SAUSAGE 44F. PREP HAD ITALIAN SAUSAGE 43F, GROUND BEEF 41F, HAM 45F. KEEP FOOD AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN.,
- 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)
|
05/23/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- PERSON IN CHARGE STATED IN-USE PIZZA CUTTER AND OTHER UTENSILS CLEANED NIGHTLY. IN-USE UTENSILS FOR HANDLING POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AND SANITIZED EVERY 4 HOURS TO PREVENT BACTERIA GROWTH. ENSURE ITEMS ARE WASHED, RINSED AND SANITIZED EVERY 4 HOURS. THIS VIOLATION IS A REPEAT FROM THE LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN. ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED BOTTLED BEVERAGES. EMPLOYEES MUST USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE TO PREVENT ANY CONTAMINATION OF FOOD, EQUIPMENT OR HANDS., ,
- General violation description:
- 2-401.11 - (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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA PREP COOLER TOP HAD HAM 48F/49F, ITALIAN SAUSAGE 46F, GROUND BEEF 43F-45F. WALK-IN COOLER HAD CHICKEN WINGS 48F, FETA CHEESE 53F, ITALIAN SAUSAGE 47F-52F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD COLD AT OR BELOW 41F. DISCARD ANY POTENTIALLY HAZARDOUS FOODS HELD IN COOLERS OVER 4 HOURS., ,
- 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)
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- PERSON IN CHARGE WAS NOT AWARE OF HOW TO CALIBRATE THE THERMOMETER, STATED TEMPERATURES OF FOOD NOT TAKEN OFTEN. ENSURE FOOD CODE RULES ARE FOLLOWED AND UNDERSTOOD.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
05/11/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CRAZY BREAD PANS HAVE BEEN REPLACED WITH NEW PANS AND ARE NOW BEING WASHED DAILY. VIOLATION CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
12/02/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Little Caesars Pizza Treat, 18500 Outer Drive, Dearborn, MI 48128 »