- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection lettuce cooler is now keeping lettuce 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)
- Good Repair and Proper Adjustm
- Comment:
- Observed at time of inspection door for lettuce cooler has been repaired. Corrected.
- 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.
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03/06/2015 | 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:
- Observed at time of inspection cut lettuce sitting in lettuce cooler between 47-50F. All potentially hazardous cold food shall be held at 41 F or below. Lettuce was sitting in cooler for about 2 hours. Lettuce was removed for rapid cooling. Cooler appears to have been unplugged. Cooler was plugged back in a follow up will occur in about 10 days to make sure the cooler is holding potentially hazardous cold food at 41 F 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed at time of inspection dumpster lids were left open. Dumpster lids should be kept closed when not in use to prevent the attraction of pests. Correct by closing dumpster lids. Correct as soon as possible follow up will occur at the next routine inspection.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection door for lettuce cooler is broken off. Correct by repairing/replacing door for lettuce cooler to help maintain lettuce at 41 F or below. Correct as soon as possible a follow up will occur at the next routine inspection.,
- 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:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection filters under both hoods have a heavy build up of grease. Correct by cleaning filters at a frequency able to prevent the build up of grease and dust. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/24/2015 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- salad bar
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- TONGS STORED ON SIDE OF TRASH CAN BETWEEN USES. ALL UTENSILS SHALL BE CLEAN. PLACE TONGS IN DISHWASHER IMMEDIATELY AND TRAIN STAFF ON REQUIREMENT., CORRECTED TODAY VIA PUTTING TONGS IN DISH MACHINE FOR CLEANING.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Locations:
- cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- cookline
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
|
08/25/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE HOOD FILTERS ARE SOILED. KEEP THEM CLEAN TO AVOID FIRE ACCIDENTS AND POSSIBLE CONTAMINATION OF FOOD.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DEBRIS HAS ACCUMULATED IN THE OVEN. KEEP IT CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/17/2014 | Routine Inspection |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- THE HAND WASH STATION IN THE DISH WASHING ROOM WAS BLOCKED WITH TRAYS AND BOXES AND WIPING CLOTHS WERE STORED IN THE SINK. THE EMPLOYEE MUST WAST HANDS BEFORE HANDLING THE CLEAN DISHES. IT DISCOURAGES EMPLOYEES TO WASH HANDS WHEN IT IS BLOCKED. HAND WASH SINK IS FOR HAND WASH ONLY. AT THE TIME OF INSPECTION THE TRAYS AND THE WIPING CLOTHS WERE REMOVED AND THE VIOLATION WAS CORRECTED. THIS IS REPEAT VIOLATION. RISK CONTROL PLAN FORM WAS PROVIDED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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08/14/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- COUPLE DRINK DISPENSER HOLDERS WERE SOILED WITH FOOD DEBRIS IN THE BAR. AT THE TIME OF INSPECTION THEY WERE REMOVED, WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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
- Locations:
- dish washing area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS PROVIDED IN THE DISH ROOM. AT THE TIME OF INSPECTION THE PAPER TOWEL WAS PROVIDED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- THE HAND WASH STATION IN THE DISH ROOM WAS BLOCKED WITH PLASTIC BOXES. DO NOT BLOCK THE HAND WASH STATION. IT DISCOURAGES THE EMPLOYEES TO WASH HANDS. AT THE TIME OF INSPECTION THEY WERE MOVED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
02/12/2013 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- dish washing area
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
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08/16/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN THE PIZZA COOLER.
- 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)
|
02/20/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline Make Table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE PIZZA PREP COOLER: OBSERVED COOKED CHICKEN AT 56F, STEAK AND GROUND BEEF TOPPINGS AT 48F, CUT TOMATOES 48F, HAM 45 IN THE TOP OF THE COOLER. IN THE BOTTOM OF THE COOLER: COOKED CHICKEN, STEAK, CHEESES 48F. DISCARD ALL POTENTIALLY HAZARDOUS FOOD (PHF) WITHIN 4 HOURS OF GOING OVER 41F. *DISCARD POTENTIALLY HAZARDOUS FOOD THAT IS 50F OR HIGHER NOW - DO NOT SELL/SERVE. DO NOT USE THE COOLER FOR PHF UNTIL REPAIRED. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 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)
|
02/06/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY MAINTAINING THE CAN OPENER CLEAN.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT/BELOW 41F FOOD TEMP IN COOLERS AND ICE BATH. NO FOOD HELD OUT OF TEMP CONTROL AT 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)
|
09/09/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BUILD UP OF OLD DEBRIS NOTED ON THE CAN OPENER BLADE. CLEAN AFTER EVERY USE.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline Make Table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING UNSAFE FOOD TEMPERATURES: 1) VEAL AT 64F RAW CHICKEN AT 47F IN THE TOP OF THE LEFT COOK LINE MAKE TABLE. 2) HAM, SWISS CHEESE 44F, MEAT SAUCE 45F IN THE WALK IN COOLER. 3) AT COOK LINE: CREAM SAUCE 60F AND VEGETABLE BROTH AT 74F NEXT TO ICE BATH, REPORTEDLY RECENTLY MADE AND PARTIALLY COOLED. PUT INTO ICE BATH OR INTO COOLER. DO NOT HOLD AT COOK LINE ROOM TEMP. HOLD AT OR BELOW 41F. 4) COFFEE CREAMS IN ICE BATH AT 60F. MAINTAIN WITH PROPER ICE BATH WITH HEIGHT OF ICE EQUAL TO HEIGHT OF THE FOOD AS DISCUSSED, AND ENSURE 41F OR LOWER. HOLD AT OR BELOW 41F TO MINIMIZE THE RISK OF BACTERIAL GROWTH AND CONTAMINATION. THE VEAL WAS DISCARDED. 5) PORK RIBS THAWED THIS MORNING, OUT OF TEMPERATURE CONTROL OBSERVED AT 55F. PUT INTO THE COOLER AS SOON AS 41F IS REACHED WHEN THAWING TO PREVENT GROWTH OF PATHOGENS. ,
- 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)
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Make Table
- Problems:
- Improperly
- Comment:
- OBSERVED TIGHTLY WRAPPED 90F VEAL, COOLING THE WALK IN COOLER. COOL LOOSELY WRAPPED OR OPEN ON TOP SHELF OF COOLER. THE WALK IN COOLER IS NOT COLD ENOUGH TO COOL RAPIDLY. MOVE TO FREEZER OR COOLER COLD ENOUGH TO RAPID COOL OR DISPOSE OF THE FOOD.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- VARIOUS FOOD IN THE WALK IN COOLER IS 44-45F. THE TEMP GAUGE ON EXTERIOR OF COOLER READ 52F. THE COOK LINE MAKE TABLE IS AT 47F FOOD TEMP IN TOP OF UNIT. * REPAIR/REPLACE/ADJUST THE COOLERS NOTED TO MAINTAIN FOOD AT OR BELOW 41F. THE WALK IN COOLER IS USED TO COOL COOKED FOOD, AND SHOULD BE AT 35-38F AIR TEMP, TO ALLOW RAPID COOLING. REPAIR THE COOLERS IMMEDIATELY, AND DISCONTINUE USE FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED.
- 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.
|
08/19/2011 | Routine Inspection |
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Make Table
- Problems:
- Improperly
- Comment:
- THE FOLLOWING FOOD, AT 46-54F, OBSERVED COOLING FROM ROOM TEMPERATURE IN THE TOP AND BOTTOM OF THE PREP COOLER DURING THE LUNCH RUSH, AFTER PREPARING/PORTIONING THIS MORNING: HAM ROLL UPS 50-54F, ROASTED PEPPERS 46, FETA CHEESE 46F, RANCH DRESSING 44F., CORRECTED BY TAKING TO WALK IN COOLER TO RAPID COOL, AND INSTRUCTING EMPLOYEES TO COOL IN WALK IN COOLER AFTER PREPARING/PORTIONING.
- 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
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster, Waste receptacle(s)
- Problems:
- With doors,lids or covers Broken, With doors,lids or covers Left open
- Corrections:
- Repair/replace., Keep closed.
- Comment:
- THE TOP LID OF THE DUMPSTER IS BROKEN. REPAIR OR REPLACE.
- 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.
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02/15/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RELOCATE HOUSE DRESSING STORED IN FRONT OF RAW MEAT AND SEAFOOD SHELVING IN WALK IN COOLER........OPERATOR CORRECTED BY RELOCATING HOUSE DRESSING AWAY FROM RAW ANIMAL FOOD STORAGE.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL CONTENTS OF BOTTLES CONTAINING DEGREASER.......OPERATOR CORRECTED AT TIME OF VISIT BY LABELING 2 DEGREASER BOTTLES.
- 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.
|
08/31/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/31/2010 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS / READY TO EAT OR COOKED TO BE REHEATED FOODS STORED OVER 24 HOURS IN WALK IN COOLER......LARGE BUCKETS OF HOUSE MADE RANCH, LARGE CONTAINERS OF SOUP, AND A TRAY OF CANOLI CREAM OBSERVED WITHOUT DATEMARKING IN WALK IN COOLERS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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02/25/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Antonio's Of Canton Inc, 2220 N. Canton Center Rd, Canton, MI 48187 »