No violation noted during this evaluation. | 06/17/2015 | Routine |
- Critical: Person in Charge
- Comment:
- Corrected Foodborne illness poster was delivered to the owner. The poster will be displayed in the establishment and employees will have refresher training on illness reporting requirements.
- 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
- Critical: Person in Charge
- Comment:
- Corrected Foodborne illness poster was delivered to the owner. The poster will be displayed in the establishment and employees will have refresher training on illness reporting requirements.
- 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
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12/08/2014 | Follow-up |
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE MUST ENSURE THAT FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT IF THEY HAVE AN ILLNESS DIAGNOSED BY A DOCTOR DUE TO: NOROVIRUS, HEPATITIS A VIRUS, SHIGELLA, SALMONELLA AND E COLI. PERSON IN CHARGE DID NOT DEMONSTRATE PROPER KNOWLEDGE OF THE "BIG FIVE" FOOD BORNE ILLNESSES. TRAIN EMPLOYEES ON THE REQUIREMENT TO REPORT IF THEY ARE DIAGNOSED WITH ONE OF THE "BIG FIVE" ILLNESSES. ,
- 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
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE MUST ENSURE THAT FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT IF THEY HAVE AN ILLNESS DIAGNOSED BY A DOCTOR DUE TO: NOROVIRUS, HEPATITIS A VIRUS, SHIGELLA, SALMONELLA AND E COLI. PERSON IN CHARGE DID NOT DEMONSTRATE PROPER KNOWLEDGE OF THE "BIG FIVE" FOOD BORNE ILLNESSES. TRAIN EMPLOYEES ON THE REQUIREMENT TO REPORT IF THEY ARE DIAGNOSED WITH ONE OF THE "BIG FIVE" ILLNESSES. ,
- 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
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12/01/2014 | Routine |
No violation noted during this evaluation. | 06/03/2014 | Routine |
No violation noted during this evaluation. | 11/21/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TEMPERATURES AT 41F OR BELOW
- 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)
|
06/03/2013 | 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:
- SLICED TOMATOES RECORDED AT 44 -45F MAINTAIN ALL POTENTIALLY HAZARDOUJS FOODS AT 41F OR BELOW,
- 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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05/14/2013 | Routine |
No violation noted during this evaluation. | 11/28/2012 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST A SIGN IN THE RESTROOM REMINDING EMPLOYEES TO WASH HANDS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER TO MONITOR AIR TEMPERATURE IN THE FRONT COOLER THAT IS LOCATED BELOW THE TOASTER OVEN. PLACE THE THERMOMETER IN THE WARMEST AREA OF THE COOLER IN AN EASILY ACCESSIBLE AREA.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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06/14/2012 | Routine Inspection |
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