- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection chlorine sanitizing glass washer providing 10-100 ppm chlorine solution. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Comment:
- Observed at time of inspection food has been correctly stored in increasing order according to cook temperature grill line cooler fish above hamburger raw poultry stored separately. Corrected.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection food is no longer stored above tops of wells in cook line prep coolers. All food observed at 41 F or below. Corrected.
- 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)
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10/15/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- Observed at time of inspection soup in reach in refrigerator at 47 F. Staff stated that soup was made yester day. Soup was in deep container with lid secured on top. Staff stated that soup was placed in reach in to cool in the reach in cooler last night and no additional steps were taken to cool the soup. When cooling potentially hazardous cold food like soup keep the lid off until it reaches 41 F or below. If the soup is in a deep pan use an ice bath or cooling rod to speed up the processes. Hot food must reach 70 F from 135 F within 2 hours and must reach 41 F from 70 F within 4 additional hours. Corrected at time of inspection manager will remind staff on proper cooling procedures. Soup was discarded. Corrected.
- General violation description:
- 3-501.15 - (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
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed a time of inspection bar glass sanitizer was providing chlorine sanitizer solution at below 50 pp. Correct immediately by repair/replacing glass machine so that it provides chlorine sanitizer solution between 50 and 100 ppm. A follow up will occur in about 10 days.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed at time of inspection raw hamburger stored over raw fish in reach in cooler under grill line. Food needs to be stored in a way to prevent cross contamination fro leaking/dripping from one product onto another. Store non potentially hazardous, cooked ready to eat food on the top shelf. Underneath ready to eat food should be stored raw fish. Under raw fish should be stored whole muscle beef followed by ground beef and finally poultry. Correct as soon as possible by storing raw hamburger under raw fish. A follow up will occur in about 10 days. ,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection on prep line, pork and prosciutto stored on top of other food in the upper compartment of prep cooler. Pork and proscuiutto was at 48-50 F. All other food in prep cooler was held at 41 F or below. Wells for the top of prep cooler are not designed to keep food sitting above the line on top of other food cold. All ready to eat potentially hazardous cold food must be held at 41 F or below. Food had been in prep cooler for more then 6 hours. Corrected at time of inspection food was discarded. Also observed in reach in salad cooler salads were at 50 F. Staff said they had been in there for longer then 4 hours. Correct by discarding all temperature abused food and holding lettuce at 41 F or below. Correct immediately a follow up will occur in about 10 days.,
- 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)
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09/16/2014 | Routine |
Restaurant representatives - add corrected or new information about 275 Social Grill & Spirits, 39500 Ann Arbor Rd, Plymouth, MI 48170 »