| No violation noted during this evaluation. | 03/05/2015 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHIELD NOT PROVIDED OVER BULB IN THE MILK WALK IN COOLER. LIGHT BULBS MUST HAVE A PROTECTIVE SHIELD WHERE FOOD IS STORED. PROVIDE SHIELD. FOLLOW UP AT NEXT ROUTINE INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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09/10/2014 | Routine |
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware single-service
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During dispensing
- Corrections:
- Handle so as to prevent contamination.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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03/21/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- IF TIME WITHOUT TEMPERATURE CONTROL IS USED AS A PUBLIC HEALTH CONTROL FOR A WORKING SUPPLY OF POTENTIALLY HAZARDOUS FOODS(PHF) THAT ARE DISPLAYED FOR SALE OR SERVICE: WRITTEN PROCEDURES SHALL BE PREPARED IN ADVANCE,MAINTAINED IN ESTABLISHMENT AND MADE AVAILABLE TO REGULATORY AUTHORITY UPON REQUEST THAT SPECIFY METHODS OF COMPLIANCE FOR HOT AND COLD HOLDING (PHF). TIME IS BEING USED AS A PUBLIC HEALTH CONTROL FOR HOT AND COLD HOLDING PHF BUT A WRITTEN GENERAL PROCEDURE STATING THIS WAS NOT PROVIDED. PROVIDE A WRITTEN PROCEDURE FOR HOT AND COLD HOLDING PHF. WILL VERIFY WITHIN 10 DAYS. AFTER THE INSPECTION A FAXED WRITTEN PROCEDURE AND LOG SHEET WAS PROVIDED BY THE ALLEN PARK DIRECTOR OF FOOD SERVICES, KAREN GUOBIS. THIS PROCEDURE WILL BE IMPLEMENTED AT ALL THE ALLEN PARK SCHOOLS. SEE ATTACHMENT.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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09/23/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- I MKR CLEAN
- 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.
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01/14/2013 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE KEEP WALL FANS AND THEIR GUARDS AND BLADES CLEAN TO HELP PREVENT DUST CONTAMINATION
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/10/2013 | Routine |
| No violation noted during this evaluation. | 10/26/2012 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- cafeteria Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the overhead areas of the ventilation hood canopy directly over and adjacent to the fryers. Simply wash often as greases and dusts begin to accumulated on the filters and associated support structures.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
05/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2011 | Routine Inspection |
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- PROVIDE COVERED WASTE CONTAINER IN EMPLOYEE RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
10/15/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INNER PLASTIC DEFLECTOR SHIELD OF THE ICE MACHINE HAD SOME ACCUMULATIONS OF PINK SOIL ON THE BOTTOM RIGHT CORNER AND THE ALONG THE LOWER SEAM. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. AT THE TIME OF INSPECTION, THE OPERATOR EMPTIED THE ICE, REMOVED THE DEFLECTOR SHIELD, AND CLEANED THE INSIDE OF THE UNIT AND THE SHIELD
- General violation description:
- 4-601.11 - REMOVING THE ACCUMULATIONS NOTED ABOVE. THEREFORE, THE VIOLATION WAS CONSIDERED CORRECTED IMMEDIATELY.
|
10/21/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- SERVING AREA 1: UNDER A HEAT LAMP IN THIS AREA, BREAKFAST BURRITOS ON SHELF 1 WERE FOUND AT 117.5, 121.4, 121.4, AND 130.8 DEGREES F. AROUND THE CORNER, AT THE STEAM TABLE, POPCORN CHICKEN AND FRENCH FRIES WERE FOUND AT 117.5 AND 131.3 DEGREES F. SERVING AREA 2 (CONCESSION STAND): UNDER HEAT LAMP #1 (CLOSEST TO THE DASANI COOLER): CHICKEN PATTIES AND PEPPERONI PIZZA WERE FOUND AT 124.1 AND 126.1 DEGREES F. UNDER HEAT LAMP #2 (ACROSS FROM HEAT LAMP #1), A HAMBURGER WAS FOUND AT 127.7 DEGREES F. SERVING AREA #3: IN A PIZZA WARMER TO THE LEFT OF THE REACH IN FOOD WARMER, PEPPERONI PIZZA (2-3 SLICES) WERE FOUND AT APPROXIMATELY 131 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE KEPT HOT AT 135 DEGREES F OR GREATER. TRY THE FOLLOWING CORRECTIVE ACTIONS: 1.) INCREASE THE TEMPERATURE SETTINGS ON THE LAMP WARMERS AND STEAM TABLES 2.) KEEP ALL FOODS COVERED AT THE STEAM TABLES UN LESS THEY ARE ACTIVELY IN USE. 3.) HAVE THESE UNITS SERVICED IF NECESSARY. 4.) CONSIDER USING TIME AS A CONTROL TO LIMIT THE GROWTH OF BACTERIA IF THESE FOODS WILL BE HELD LOWER THAN 135 DEGREES F. WHEN USING TIME AS A CONTROL FOODS CAN ONLY BE KEPT LOWER THAN 135 DEGREES F FOR 4 HOURS OR LESS. ANY FOODS HELD LONGER THAN 4 HOURS MUST BE DISCARDED. WHEN USING TIME AS A CONTROL FOLLOW THE GUIDELINES BELOW: BE SURE TO DO THE FOLLOWING: 1.) ACCURATELY DETERMINE AND RECORD THE FOUR HOUR EXPIRATION PERIOD FOR ALL FOODS UNDER TIME CONTROL. ONE WAY TO DO THIS IS TO RECORD THE TIME WHEN THE FISH STICKS ARE PLACED IN THE WARMERS AND RECORD THE TIME THAT IS FOUR HOURS LATER. POST THESE INITIAL AND EXPIRATION TIMES NEAR ANY FOODS THAT ARE UNDER TIME CONTROL SO THAT ALL EMPLOYEES WILL KNOW WHEN TO DISCARD ANY FOODS THAT REMAIN BEYOND 4 HOURS. 2.) PREPARE WRITTEN PROCEDURES A.) EXPLAINING HOW TO USE THE TIME MARKING PROCEDURE ABOVE, B.) EXPLAINING WHAT TO DO WITH FOODS THAT REMAIN AFTER 4 HOURS, AND INFORMING ALL EMPLOYEES THAT ALL FOODS UNDER TIME CONTROL MUST BE COOKED, STORED AND HANDLED PROPERLY BEFORE USING THIS METHOD TO LIMIT BACTERIA GROWTH. REPAIR, ADJUST THESE HOT HOLDING UNITS TO ENSURE THAT THE FOODS HELD WITHIN ARE AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THESE FOOD WARMERS ARE MAINTAINING THE FOODS WITHIN AT THE PROPER TEMPERATURES. , ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SERVING AREA #2 (CONCESSION STAND): IN THE DASANI COOLER, MILK WAS FOUND AT 43.3 DEGREES F. IN THE 1 DOOR REACH COOLER BEHIND HEAT LAMPS #1 AND #2, PEPPERONIS WERE FOUND AT 45.1 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. REPAIR/ADJUST THESE COOLERS TO ENSURE THAT THEY CAN MAINTAIN THE FOODS WITHIN AT 41 DEGREES F OR LESS. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THESE COOLERS ARE MAINTAINING PROPER TEMPERATURES. ,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HOT WATER TEMPERATURE AT THE HAND SINK IN THE FOOD EMPLOYEE RESTROOM WAS MEASURED AT 68.3 DEGREES F. THE HOT WATER AT THE HAND SINKS IN TWO OTHER FEMALE STUDENT BATHROOMS WERE FOUND AT THESE TEMPERATURES: A.) STUDENT BATHROOM #1 (AROUND THE CORNER FROM THE KITCHEN) : LEFT SINK: 79.1 DEGREES F RIGHT SINK: 78.8 DEGREES F. B.) STUDENT BATH ROOM #2 (FARTHEST FROM THE KITCHEN): LEFT SINK: 72.8 DEGREES F, CENTER SINK: 72.8 DEGREES F, RIGHT SINK: 73 DEGREES F. THE HOT WATER TEMPERATURE AT THE BOILER ROOM RESTROOM HAND SINK WAS MEASURED AT 71.4 DEGREES F. A HAND SINK SHOULD HAVE THE CAPABILITY OF DELIVERING HOT WATER AT A TEMPERATURE OF AT LEAST 100 DEGREES F. THESE SYSTEMS SHOULD BE REPAIRED IMMEDIATELY TO ENSURE THAT THE HAND SINKS IN THE FOOD EMPLOYEE RESTROOM AND THE OTHER RESTROOM'S ABOVE CAN DELIVER HOT WATER AT A TEMPERATURE OF AT LEAST 100 DEGREES F. THIS IS A CRITICAL VIOLATION. RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE WITH THIS SECTION OF THE CODE. IN THE INTERIM, AFTER WASHING THEIR HANDS IN THE EMPLOYEE RESTROOM, THE FOOD EMPLOYEES SHOULD RE-WASH THEIR HANDS IN EITHER OF THE TWO KITCHEN HAND SINKS WHICH WERE TESTED AT 113 AND 115 DEGREES F. COMMENTS: AT THE TIME OF INSPECTION, THE DIRECTOR OF MAINTENANCE AND TRANSPORTATION CAME AN INSPECTED THE SCHOOL BOILERS. FROM THIS INSPECTION IT WAS FOUND THAT THE BOILER CONTROLLING HOT WATER TO THE FOOD EMPLOYEE RESTROOM AND THE OTHERS MENTIONED ABOVE, HAD BEEN MALFUNCTIONING DUE TO A SAFETY FEATURE THAT SHUTS OFF THE BOILER WHEN A MAXIMUM TEMPERATURE HAS BEEN REACHED. THE DIRECTOR STATED THAT A SERVICE CALL WAS PLACED IMMEDIATELY TO CORRECT THE PROBLEM. , ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/03/2008 | Routine Inspection |
- Critical: Characteristics
- Items:
- Single-service/use articles
- Problems:
- Constructed from materials that are not Allow migration of deleterious substances
- Corrections:
- Provide safe, approved materials.
- Comment:
- CORRECTION MADE: OBSERVED THE DETERIORATED ALUMINUM FOIL WAS DISCARDED AND REPLACE WITH A PLASTIC WRAP FOOD COVERING. THE CERTIFIED FOOD MANAGER ACKNOWLEDGES A PROCEDURAL CHANGE IN USING A COMPATIBLE MATERIAL WHEN COVERING A STAINLESS STEEL CONTAINER USED FOR STORING FOOD., OBSERVED COOKED MEAT LOAF WITH ALUMINUM OXIDE RESIDUE IMPARTED BY THE ALUMINUM FOIL COVING WHILE STORED IN THE STAINLESS STEAL PAN. DO USE A COVERING NON-REACTIVE TO THE STAINLESS STEEL CONTAINER
- General violation description:
- 4-102.11 - SUCH AS STAINLESS STEEL, GLASS, PLASTIC OR WAX PAPER.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified shall be reconditioned according to an APPROVED procedure or discarded. OBSERVED ALUMINUM OXIDE RESIDUE PRESENT ON STORED FOOD
- General violation description:
- 3-101.11 - COOKED MEAT LOAF STORED IN THE FREEZER IN A STAINLESS STEEL PAN WITH AN ALUMINUM FOIL COVERING. CORRECTION MADE: THE CITED FOOD WAS PROPERLY RECONDITIONED BY SCRAPPING OFF AND DISCARDING THE AFFECTED MEAT SURFACE.
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10/09/2007 | |
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