- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- CHEMICAL BOTTLES STORED NEXT TO FOOD PREPARATION EQUIPMENT AND UTENSILS. ALL CHEMICAL AGENTS/CONTAINERS SHALL BE SEPARATED FOR SAFETY CONCERNS AT ALL TIMES. RELOCATE CHEMICALS TO CHEMICAL STORAGE AREA IMMEDIATELY., CORRECTED TODAY-CHEMICALS PLACED IN CHEMICAL STORAGE AREA.
- 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
|
02/26/2015 | Routine |
| No violation noted during this evaluation. | 09/17/2014 | Routine |
| No violation noted during this evaluation. | 03/24/2014 | Routine |
| No violation noted during this evaluation. | 09/17/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- The Turkey Gravy was at 92 on one side and 150f on the opposite side of the container. It was not placed on the warmer. Hot Potentially Hazardous food shall be maintained above 135f. The food is in the danger zone (41f-135f). Toxin production or bacterial growth may occur if the food is held in the temperature danger zone for more than 4 hours. At the time of inspection the item was reheated to 165f in the oven and was placed on the warmer. Rechecked the food and it was at 168f. Violation was corrected at the time of 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- The open box of single service items (wrapped forks) were stored on the floor. Store it on a shelf at least 6 inches above the floor.
- 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
|
09/17/2012 | Routine |
| No violation noted during this evaluation. | 03/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/23/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/22/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/15/2009 | Routine Inspection |
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- REPLACE OR RESURFACE GREEN CUTTING BOARD. GROOVED CORRECT IMMEDIATELY
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- PROBE THERMOMETER OFF BY ABOUT 10 DEGREES. CALIBRATE THERMOMETER OR PROVIDE CALIBRATED THERMOMETER. CORRECT IMMEDIATELY
- 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.
|
10/02/2008 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE SANITIZING UTENSILS OVER 160 DEGREES. RINSE OVER 180 DEGREES
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Comment:
- AREA ABOVE DISHMACHINE IS FREE OF DUST
- 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.
- Temperature Measuring Devices
- Comment:
- THERMOMETERS IN HOT HOLDING UNITS
- 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)
|
11/07/2007 | |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- DISH MACHINE WAS SANITIZING UTENSILS LESS THAN 160 DEGREES. AFTER A FEW CYCLES, THE DISH MACHINE WAS SANITIZING CORRECTLY, DISH MACHINE SHOULD ALWAYS SANITIZE EVERY TIME. MAKE SURE THAT MACHINE IS WORKING BEFORE USE INSPECTOR WILL RECHECK MACHINE ON REVISIT CORRECT IMMEDIATELY,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures fan(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN DUSTY HOOD AREA BY DISH MACHINE CORRECT IMMEDIATELY,
- 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.
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- Comment:
- 3 OF THE 4 DUMPSTER LIDS ARE OPEN OUTSIDE DUMPSTER LIDS MUST BE CLOSED AND TIGHT FITTING AT ALL TIMES ALSO CLEAN AROUND THE DUMPSTER AREA CORRECT IMMEDIATELY
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Temperature Measuring Devices
- Items:
- Thermometer(s) hot holding cabinet
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN BOTH HOT HOLDING CABINETS, TEMPERATURE OF HOT HOLDING CABINETS SHOULD BE ABOVE 150 DEGREES TO INSURE FOOD IS HELD ABOVE 140 DEGREES CORRECT IMMEDIATELY,
- 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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10/24/2007 | |
Restaurant representatives - add corrected or new information about Allen Elementary School, 11100 Haggerty, See Twp, MI 48170 »