| No violation noted during this evaluation. | 02/10/2015 | Routine |
| No violation noted during this evaluation. | 02/18/2014 | Routine |
| No violation noted during this evaluation. | 02/15/2013 | Routine |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Facility NECESSARY CLEANER(S)/TOXIN(S)
- Problems:
- Not separated from
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- SPRAY BOTTLE OF SPIC AND SPAN ON COUNTER JUST NORTH OF SLICER PLEASE NEVER STORE HERE NEAR FOOD CONTACT SURFACES EVEN FOR A SHORT PERIOD OF TIME ALWAYS STORE BELOW AND AWAY FROM FOOD CONTACT SURFACES AND/OR FOOD, PIC RELOCATED THE BOTTLE TO THE BACK ROOM
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility Scale
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TOP OF SCALE PITTED AND RUSTY THE BASE IS AS WELL AND, THE SCALE LENS IS CRACKED PLEASE REPAIR OR REPLACE TO MAKE IT EASILY CLEANABLE
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
02/27/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. THE 2-DOOR TRUE PREP COOLER IS NOT IN USE AT TIME OF INSPECTION. ALL FOODS FROM THIS UNIT ARE NOW BEING HELD IN THE WALK-IN COOLER AND MAIN PREP COOLER AT 41F 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)
|
06/07/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES IN THE TRUE TWO-DOOR PREP COOLER: -CORNED BEEF AT 47F -ANGUS BEEF AT 53-55F -ROAST BEEF AT 55F -TURKEY AT 50F -HAM AT 56F -CHICKEN SALAD AT 51F AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 46F. THE PERSON IN CHARGE STATES THAT THE COOLER HAS BEEN WORKING AT TIMES AND AT OTHER TIMES THE COOLER CONDENSER HAS BEEN FREEZING OVER RESULTING IN ELEVATED TEMPERATURES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ALL POTENTIALLY HAZARDOUS FOODS FROM THIS UNIT INTO THE TRASH. DUE TO ONGOING NON-COMPLIANCE WITH THIS CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED WITH THE WAYNE COUNTY HEALTH DEPARTMENT AREA SUPERVISOR TO DISCUSS THE ISSUE. NOTIFICATION OF THIS MEETING WILL BE SENT TO THIS FACILITY VIA US MAIL.
- 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
- Comment:
- NOT CORRECTED. OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES IN THE TRUE TWO-DOOR PREP COOLER: -CORNED BEEF AT 47F -ANGUS BEEF AT 53-55F -ROAST BEEF AT 55F -TURKEY AT 50F -HAM AT 56F -CHICKEN SALAD AT 51F AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 46F. THE PERSON IN CHARGE STATES THAT THE COOLER HAS BEEN WORKING AT TIMES AND AT OTHER TIMES THE COOLER CONDENSER HAS BEEN FREEZING OVER RESULTING IN ELEVATED TEMPERATURES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ALL POTENTIALLY HAZARDOUS FOODS FROM THIS UNIT INTO THE TRASH. DUE TO ONGOING NON-COMPLIANCE WITH THIS CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED WITH THE WAYNE COUNTY HEALTH DEPARTMENT AREA SUPERVISOR TO DISCUSS THE ISSUE. NOTIFICATION OF THIS MEETING WILL BE SENT TO THIS FACILITY VIA US MAIL.,
- 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)
|
04/27/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY REMOVING THE HOSE WITH THE TRIGGER SPRAY NOZZLE FROM THE MOP SINK AREA. THE HOSE IS DETACHED AFTER EACH USE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. THE FOLLOWING FOODS OBSERVED AT UNSAFE TEMPERATURES IN THE TRUE 2-DOOR PREP COOLER TODAY: -PORTIONED ROAST BEEF AT 48-50F -SLICED CHEESE AT 49F -PORTIONED HAM AT 55F -PORTIONED TURKEY AT 56-60F AMBIENT AIR TEMPERATURE OF THE COOLER OBSERVED AT 46F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD POTENTIALLY HAZARDOUS FOODS FROM COOLER. SERVICE COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNLESS THE COOLER IS HOLDING FOOD AT 41F OR BELOW. MONITOR AND RECORD FOOD TEMPERATURES. A SECOND FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED CRITICAL VIOLATION. ,
- 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
- Comment:
- NOT CORRECTED. THE FOLLOWING FOODS OBSERVED AT UNSAFE TEMPERATURES IN THE TRUE 2-DOOR PREP COOLER TODAY: -PORTIONED ROAST BEEF AT 48-50F -SLICED CHEESE AT 49F -PORTIONED HAM AT 55F -PORTIONED TURKEY AT 56-60F AMBIENT AIR TEMPERATURE OF THE COOLER OBSERVED AT 46F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD POTENTIALLY HAZARDOUS FOODS FROM COOLER. SERVICE COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNLESS THE COOLER IS HOLDING FOOD AT 41F OR BELOW. MONITOR AND RECORD FOOD TEMPERATURES. A SECOND FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED CRITICAL VIOLATION. , ,
- 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)
|
04/19/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- mop sink faucet
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- OBSERVED TRIGGER SPRAY NOZZLE LEFT ON HOSE AT THE MOP SINK WHEN NOT IN USE. TO PRESERVE THE BACK FLOW PREVENTION DEVICE THAT IS INSTALLED AT THE FAUCET TO PROTECT THE PUBLIC DRINKING WATER SUPPLY, NO SHUT OFF VALVE MAY BE INSTALLED DOWNSTREAM OF THE DEVICE THAT WOULD ALLOW WATER TO BE HELD IN THE HOSE LINE FOR EXTENDED PERIODS. REMOVE THE TRIGGER SPRAY NOZZLE FROM THE HOSE NOW AND AFTER EACH USE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE TRUE TWO-DOOR PREP COOLER OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES: -SLICED TOMATOES AT 49F -PORTIONED HAM AT 46-48F -PORTIONED ROAST BEEF AT 45-48F -SLICED CHEESE AT 47-50F AMBIENT AIR TEMPERATURE OF THE COOLER OBSERVED AT 50F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN AMOUNT OF TIME. MOVE REMAINING ITEMS TO ANOTHER COOLER THAT IS HOLDING FOOD AT PROPER TEMPERATURE. ADJUST/SERVICE COOLER TO HOLD FOOD AT 41F OR BELOW. 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE TRUE TWO-DOOR PREP COOLER OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES: -SLICED TOMATOES AT 49F -PORTIONED HAM AT 46-48F -PORTIONED ROAST BEEF AT 45-48F -SLICED CHEESE AT 47-50F AMBIENT AIR TEMPERATURE OF THE COOLER OBSERVED AT 50F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN AMOUNT OF TIME. MOVE REMAINING ITEMS TO ANOTHER COOLER THAT IS HOLDING FOOD AT PROPER TEMPERATURE. ADJUST/SERVICE COOLER TO HOLD FOOD AT 41F OR BELOW. 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE OF THE TRUE TWO-DOOR PREP COOLER OBSERVED AT 50F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 37F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. SERVICE/ADJUST COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW.
- 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.
|
04/05/2011 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- KNIFE STORED IN CREVICE BETWEEN EQUIPMENT PLEASE STORE ON CLEAN, DRY SURFACE AND CLEAN/SANITIZE AT LEAST EVERY FOUR HOURS
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
04/12/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MACHINE CLEAN AND FREE OF RUST
- 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.
- Critical: Hot and cold holding
- Comment:
- FOODS AT RETARDER NOW PERMANENTLY ARRANGED FURTHER LEFT OR WEST AND ALL TESTED 35 - 40 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)
|
11/12/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Arbys #5874, 18767 Northline, Southgate, MI 48195 »