- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A FOOD THERMOMETER COULD NOT BE LOCATED AT TIME OF VISIT. IF NOT PRESENT ALREADY, ACQUIRE A FOOD THERMOMETER IN TEN DAYS OR LESS. THE THERMOMETER RANGE MUST BE AT LEAST 0 F TO 220 F. A PHOTO OF THE NEW OR EXISTING THERMOMETER CAN BE E-MAILED TO ME TO SERVE AS ADEQUATE PROOF OF CORRECTION.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- in the walk-in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THERE IS A BUILD-UP OF FROST ON THE RACKS AND METAL CONTAINERS IN THE WALK-IN FREEZER. SERVICE FREEZER TO PREVENT FROST/ICE BUILD-UP.,
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- in the Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THERE IS NO SHIELD AROUND THE LIGHT BULB IN THE WALK-IN COOLER. INSTALL A SHIELD, UNLESS THE EXISTING BULB IS SHATTER-PROOF/PLASTIC COATED.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- By the dumpster
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Locations:
- By the Hand wash sink(s)
- Comment:
- THERE IS A LEAK NEAR THE HAND WASH SINK (LOCATED NEAR THE THREE COMPARTMENT SINK). REPAIR LEAK.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/09/2015 | Routine |
| No violation noted during this evaluation. | 12/12/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by repairing cooler and holding PHF at/below 41f: 38f observed.
- 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)
|
07/09/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED
- General violation description:
- 3-501.16 - OBSERVED CUT TOMATOES, SWISS CHEESE, LUNCH MEATS AT 48-53F. THAT FOOD WAS DISCARDED. ALSO OBSERVED TUNA AND HAM AT 45F, TAKEN TO THE WALK IN COOLER. USE OF ICE BATH AND TIME CONTROL AS TEMPORARY MEASURES WERE DISCUSSED. ICE BATH APPROVED IF PHF STAYS AT OR BELOW 41F. TIME CONTROL FOR 4 OR LESS OR LESS HOURS USING EXPIRATION TIMES AND 4 HOUR DISPOSAL.,
|
07/02/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The can opener blade old gooey debris. Keep clean. Corrected by cleaning.
- 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 disposable, paper towels
- Locations:
- food prep area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Corrected by providing paper towels at the hand sink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- SANDWICH STATION prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Lunch meats were at 45-48f and tuna at 46f in the prep cooler. Hold at or below 41f. Correct violation today., ,
- 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)
|
06/20/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Make Line
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- CUTTING / PREP BOARDS AT THE MAKE LINE ARE ONLY CLEANED 1 TIME PER SHIFT (APPROXIMATELY 6 HOURS). CORRECTED BY CLEANING. ENSURE CLEANING EVERY 4 HOURS OR LESS TO MINIMIZE CONTAMINATION FROM BACTERIA GROWTH.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS WERE STORED OVER LUNCH MEAT IN THE WALK IN COOLER. CORRECTED BY STORING THE EGGS BELOW ALL RTE FOOD.
- 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
|
12/16/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING AT 41F IN ALL COOLERS.
- 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)
|
07/03/2013 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAPS.
- 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: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: WIC - ALL FOOD IS T 46-47F INCLUDING VARIOUS LUNCH MEATS, SAUSAGE, CUT LETTUCE. IN THE PREP COOLER: HAM AND CUT LETTUCE 45F, CUT TOMATOES AND PEPPERONI 46F. REPAIR, REPLACE, ADJUST COOLERS IMMEDIATELY TO MAINTAIN 41F OR LOWER. PER WCHD MANAGEMENTP PROVIDE 41F OR LOWER FOOD TEMP FOR ALL NOTED FOOD WITHIN 4 HOURS OR DISPOSE OF THE FOOD. IF 41F CAN BE ACHEIVED AS STATED THE FOOD MAY BE USED UNTIL END OF BUSINESS TODAY, DO NOT USE PAST TODAY. USE/SELL OR DISCARD. THE SMALL REACH IN COOLER IS NOW COMPLIANT. THE OWNER CALLED FOR REPAIR. NOTED FOOD WAS TAKEN TO THE WIC. SMALL QUANTTIES WILL BE USED FOR 30 MINUTE MAX WITH TIME MARKING.,
- 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)
|
06/12/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- THE ICE (POP STATION) MACHINE DRAIN LINE AND CONDENSER DRAIN LINE IN LOBBY ARE DOWN INSIDE OF THE SEWAGE PIPE. PROVIDE AIR GAPS OF AT LEAST 1 INCH AS DISCUSSED - WITHIN 1 WEEK.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN MAIN PREP COOLER, OBSERVED HAM AT 51F, SALAMI 44F, SHAVED TURKEY 46F AND 49F. IN REACH-IN COOLER, COLESLAW 52F, FETA CHEESE 53F, SAUERKRAUT (NOT KNOWN IF PHF) 49F. HOLD AT OR BELOW 41F. CORRECT VIOLATION IMMEDIATELY - TODAY ALL NOTED FOOD WAS DISCARDED. CORRECT TODAY., ,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FETA CHEESE WAS NOT DATE MARKED IN WALK-IN AND REACH-IN COOLERS. , CORRECTED BY DISCARDING AND STATED WILL MARK IN FUTURE.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- SAUSAGE OPENED ON 5/7 AND PULLED PORK OPENED 4/28 OBSERVED IN COOLER. DISCARD BY EXPIRATION DATE. , CORRECTED BY DISCARDING.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
06/03/2013 | Routine |
| No violation noted during this evaluation. | 11/30/2012 | Routine Inspection |
- Equipment, Utensils, Linens, a
- Comment:
- CORRECTED: ALL CLEAN DISH RACKS AND DRY STORAGE RACKS HAVE BEEN RELOCATED AWAY FROM THE HAND SINK.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Fixed Equipment, Spacing or Se
- Comment:
- CORRECTED: THE WALK-IN COOLERS HAVE BEEN TRIMMED AND SEALED TO THE WALL.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED: VINYL COVE BASE HAS BEEN INSTALLED AT ALL FLOOR / WALL JUNCTURES.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Maintaining Premises, Unnecess
- Comment:
- CORRECTED: THE UNUSED COOLING UNIT, THE CHEMICAL DISPENSER AND UNUSED EQUIPMENT LOCATED AT THE BACK OF THE FACILITY HAVE BEEN REMOVED FROM THE FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Outer Openings, Protected
- Comment:
- CORRECTED: THE SELF CLOSING DEVICE AT THE BACK DOOR HAS BEEN REPAIRED AND THE DOOR IS NOW SELF CLOSING AND TIGHT FITTING.
- 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
|
10/22/2012 | Follow-up |
Restaurant representatives - add corrected or new information about B & R Tubby's Llc, 11175 Haggerty Rd, Belleville, MI 48111 »