- Critical: Common Name
- Comment:
- CORRECTED. ALL CHEMICAL SPRAY BOTTLES OBSERVED LABELED WITH PEN ON MASKING TAPE TO INDICATE THE COMMON NAMES OF THE CONTENTS.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Controlling Pests
- Comment:
- CORRECTED. TERMINIX PEST CONTROL HAS BEEN CONTRACTED TO SERVICE THE FACILITY. THE DRAIN FLY POPULATION HAS BEEN GREATLY REDUCED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. THE ICE MACHINE AND FOOD SCALE HAVE BEEN CLEANED. THE DELI SLICER WAS DISMANTLED AND CLEANED AT THE TIME OF INSPECTION.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT ALL HAND WASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP PROVIDED AT ALL HAND WASH SINKS.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. THE DISH MACHINE HAS BEEN SERVICED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. 1. FOOD ITEMS IN THE PIZZA MAKE TABLE OBSERVED AT 40-42*F, AIR TEMPERATURE OBSERVED AT 40*F. 2. FOOD ITEMS IN THE SALAD BAR COOLER OBSERVED AT 32-34*F, AIR TEMPERATURE OBSERVED AT 32*F.
- 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. CHLORINE TEST STRIPS PROVIDED.
- 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)
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05/05/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 3 CHEMICAL SPRAY BOTTLES OBSERVED WITH NO LABELS INDICATING THE COMMON NAME OF THE CONTENTS. LABEL THE CHEMICAL BOTTLES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY DRAIN FLIES (SEWAGE GNATS) OBSERVED IN THE FACILITY ESPECIALLY IN THE KITCHEN NEAR THE FOOD PREP AREA, DELI SLICER AND NEAR THE WARE WASHING AREA. CONTACT A PEST CONTROL OPERATOR. ELIMINATE THE DRAIN FLY POPULATION WITHIN THE FACILITY. CLEAN THE FACILITY TO ELIMINATE/REDUCE DRAIN FLY BREEDING AREAS/CONDITIONS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- 1. DRIED FOOD ACCUMULATED ON THE DELI SLICER BLADE, BLADE GUARD, FOOD GUIDE 2. DRIED FOOD DEBRIS ACCUMULATED ON THE TOP OF THE FOOD SCALE 3. MOLD LIKE GROWTH OBSERVED ON THE ICE MAKING PARTS AND SHIELD OF THE ICE MACHINE CLEAN NOTED AREAS NOW AND KEEP CLEAN. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWELS AT THE HAND WASH SINKS IN THE PIZZA PREP AREA AND IN THE KITCHEN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE SOAP AT THE HAND WASH SINKS IN THE PIZZA PREP AREA AND IN THE KITCHEN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE IN THE SANITIZE RINSE AT THE DISH MACHINE. THE BLEACH JUG USED AS SANITIZER OBSERVED EMPTY. A NEW BLEACH JUG WAS PROVIDED AT TIME OF INSPECTION AND 100 PPM CHLORINE DETECTED AFTER PRIMING THE SANITIZER PUMP. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1. ALL FOODS IN THE PIZZA MAKE TABLE OBSERVED AT 61-67*F INCLUDING THE FOLLOWING POTENTIALLY HAZARDOUS FOODS: PEPPERONI, SAUSAGE, GROUND BEEF, DICED CHICKEN BREAST, TOMATOES, SPINACH, SHREDDED CHEESE, COOKED PENNE PASTA, ALFREDO SAUCE 2. ALL FOODS IN THE SALAD BAR COOLER OBSERVED AT 56-60*F INCLUDING THE FOLLOWING POTENTIALLY HAZARDOUS FOODS: CUT LETTUCE, SPINACH, OLIVES, BEETS, GARBANZO BEANS COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR COLDER. DISCARD THE POTENTIALLY HAZARDOUS FOODS FROM THE PIZZA MAKE TABLE AND THE SALAD BAR COOLER. REPAIR THE COOLERS TO ENSURE THAT FOODS ARE HELD AT 41*F OR BELOW. IN THE MEANTIME, USE ICE TO HOLD FOOD AT 41*F OR BELOW. MONITOR FOOD TEMPERATURES. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE TEST STRIPS PROVIDED TO MONITOR THE SANITIZER CONCENTRATION AT THE DISH MACHINE, 3-COMPARTMENT SINK, IN WIPING CLOTH BUCKETS, SANITIZER SPRAY BOTTLES. OBTAIN CHLORINE TEST STRIPS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- 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)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility front
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE HAND WASH SINKS TO ENSURE THAT HANDS ARE NOT CONTAMINATED DURING WASHING BY DEBRIS PRESENT IN THE SINKS.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR BENEATH THE ICE MACHINE, IN THE WARE WASHING AREA, UNDER THE PIZZA MAKE TABLE, NEXT TO THE PIZZA OVEN. CLEAN THE FLOOR MAT IN THE WARE WASHING AREA THAT IS SOILED WITH ACCUMULATED ORGANIC DEBRIS. CLEAN THE STANDING WATER FROM THE FLOOR IN THE KITCHEN NEAR THE ICE MACHINE/WARE WASHING AREA AND NEAR THE FOOD PREP AREA/DELI SLICER.
- 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.
- Frequency
- Items:
- Pick up frequency for refuse
- Problems:
- Inadequate Attracts rodents/insects
- Corrections:
- Increase pick-up frequency.
- Comment:
- DUMPSTER OBSERVED TO BE OVERFLOWING. REFUSE IS PRESENT AROUND THE DUMPSTER AND LINING THE HALLWAY THAT LEADS FROM THE FACILITY TO THE DUMPSTER. THE PERSON IN CHARGE STATES THAT THERE IS A PROBLEM WITH THE REFUSE COMPANY. IF THE DUMPSTER IS NOT EMPTIED TODAY, A NEW REFUSE COMPANY WILL BE CONTACTED.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- PIZZA MAKE TABLE AMBIENT AIR TEMPERATURE AT 62*F, THE CONDENSER COILS OBSERVED HEAVILY SOILED WITH ACCUMULATED DEBRIS. SALAD BAR COOLER AMBIENT AIR TEMPERATURE AT 52*F COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. AN AIR TEMPERATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. REPAIR THE COOLERS. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THESE COOLERS UNTIL THEY ARE HOLDING PROPER TEMPERATURE.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE 3 WALL-MOUNTED PIZZA RACKS IN THE PIZZA PREP AREA THAT ARE SOILED WITH ACCUMULATED DRIED FOOD DEBRIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- KEEP THE BACK DOOR CLOSED TO PREVENT THE ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE AMBIENT AIR TEMPERATURE THERMOMETERS IN THE SALAD BAR COOLER AND PIZZA MAKE TABLE.
- 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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04/09/2014 | Routine |
Restaurant representatives - add corrected or new information about American Pie, 5726 Middlebelt Rd, Garden City, MI 48135 »