- 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 shall remain closed when not in use to prevent attracting pest to the facility. Corrected at time of inspection dumpster lids were closed. Corrected.
- 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
|
03/05/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- KITCHEN KNIVES OBSERVED STORED SOILED. ALL UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. CLEAN KNIVES IMMEDIATELY., CORRECTED-KNIVES CLEANED DURING INSPECTION TODAY.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cookline
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COOKLINE COOLER DOOR SPRING MECHANISM IS BROKEN LEAVING DOOR SLIGHTLY OPEN ALL DAY. ALL EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR DOOR IMMEDIATELY-RECHECK ON NEXT 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)
- Locations:
- Cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INTERIOR OF THE TRAULSEN REACH IN FREEZER, COOKLINE FLOORS AND WALK IN FREEZER FLOORS ARE UNCLEAN. ALL AREAS SHALL BE CLEAN. INCREASE CLEANING FREQUENCY FOR AREAS/ITEMS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/16/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- THE THERMO STRIP TURNED BLACK AND THE UTENSIL SURFACE IS REACHING THE TEMPERATURE OF 160F. THE HOT WATER LINES TO THE UNUSED BOOSTER HEATER WERE REMOVED AND REDIRECTED TO THE DISH MACHINE DIRECTLY. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Hot Water and Chemical
- Comment:
- THE THERMO STRIP TURNED BLACK AND THE UTENSIL SURFACE IS REACHING THE TEMPERATURE OF 160F. THE HOT WATER LINES TO THE UNUSED BOOSTER HEATER WERE REMOVED AND REDIRECTED TO THE DISH MACHINE DIRECTLY. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
03/28/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- AT THE TIME OF INSPECTION, SOAP WAS PROVIDED AT THE BAR HAND WASH STATION. THE VIOLATION WAS CORRECTED.
- 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: Hot Water and Chemical
- Comment:
- THE DISH WASHER DID NOT PASS THE THERMO STRIP TEST. USE 3-COMPARTMENT SINK FOR SANITIZATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 39F AND THE SOUR CREAM WAS AT 37.4 F. NOTHING WAS DONE TO THE COOLER. PROBABLY THE DOOR WAS OPENED FOR TOO LONG. VIOLATION HAD BEEN 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)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- AT THE TIME OF INSPECTION, SOAP WAS PROVIDED AT THE BAR HAND WASH STATION. THE VIOLATION WAS CORRECTED.
- 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: Hot Water and Chemical
- Comment:
- THE DISH WASHER DID NOT PASS THE THERMO STRIP TEST. USE 3-COMPARTMENT SINK FOR SANITIZATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 39F AND THE SOUR CREAM WAS AT 37.4 F. NOTHING WAS DONE TO THE COOLER. PROBABLY THE DOOR WAS OPENED FOR TOO LONG. VIOLATION HAD BEEN 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)
|
03/14/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT THE HAND WASH STATION LOCATED IN THE BAR. PROVIDE SOAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE HOT WATER SANITIZING DISH WASHER DID NOT REACH THE SANITIZATION TEMPERATURE. THE THERMO STRIP TURNS INTO DARK COLOR ONCE THE TEMPERATURE ON THE DISH REACHES TO 160F. THE THERMO STRIP PARTIALLY TURNED TO BLACK COLOR. TEMPORARILY AFTER WASHING, SANITIZE THEM IN A 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TRAULSON SINGLE DOOR DISPLAY REACH IN COOLER WAS 44.5F AND THE LOW FAT MILK WAS AT 46.7F AND THE CHEESE WAS AT 52F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE(41F-135F) FOR MORE THAN 4 HOURS. DO NOT USE THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT THE HAND WASH STATION LOCATED IN THE BAR. PROVIDE SOAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE HOT WATER SANITIZING DISH WASHER DID NOT REACH THE SANITIZATION TEMPERATURE. THE THERMO STRIP TURNS INTO DARK COLOR ONCE THE TEMPERATURE ON THE DISH REACHES TO 160F. THE THERMO STRIP PARTIALLY TURNED TO BLACK COLOR. TEMPORARILY AFTER WASHING, SANITIZE THEM IN A 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TRAULSON SINGLE DOOR DISPLAY REACH IN COOLER WAS 44.5F AND THE LOW FAT MILK WAS AT 46.7F AND THE CHEESE WAS AT 52F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE(41F-135F) FOR MORE THAN 4 HOURS. DO NOT USE THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
03/06/2014 | Routine Inspection |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER HANDLE WAS SOILED. KEEP IT CLEAN. THE HANDLE WAS SENT THROUGH THE DISH WASHER AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER HANDLE WAS SOILED. KEEP IT CLEAN. THE HANDLE WAS SENT THROUGH THE DISH WASHER AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/12/2013 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors, Equipment components seals
- Locations:
- walk-in cooler(s) reach-in cooler(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- COOLER DRAWER DAMAGED AND DOES NOT SEAL. WALK IN COOLER DOOR DOES NOT PROPERLY SEAL - THE DOOR OR DOOR JAMB APPEARS TO BE WARPED/BENT. REPAIR TO SEAL PROPERLY. NOTE: COLD TEMPS WERE ADEQUATE AT TIME OF 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.
|
10/30/2012 | Routine |
Restaurant representatives - add corrected or new information about Applebee's #8062, 43500 Ford Rd., Canton, MI 48187 »