Banana Split Heaven, 18831 Allen Rd, Melvindale, MI 48122 - inspection findings and violations

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Business Info

Restaurant name: BANANA SPLIT HEAVEN
Address: 18831 Allen Rd, Melvindale, MI 48122
Permit #: 068025
Non-smoking facility: No
Last inspection: 05/18/2015
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Inspection findings

Inspection date

Type
  • Critical: Backflow Prevention Device, Wh
    Comment:
    Observed AVB on outside hose thread and mop sink hose thread. Corrected
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Before Use After Cleaning
    Comment:
    Observed quat sanitizer used. Corrected
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Comment:
    Observed proper hand washing techniques. Corrected
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    Observed soap at all hand sinks. 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: Sanitizing Solutions, Testing
    Comment:
    Observed chlorine and quat test strips. Corrected
    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)
  • Critical: System Maintained in Good Repa
    Comment:
    Observed good water pressure at hand sink. Corrected
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: When to Wash
    Comment:
    Observed proper hand washing at correct times. Corrected
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Equipment, Food-Contact Surfac
    Comment:
    Observed shelves and sink under front board clean. 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
  • In-Use Utensils, Between-Use S
    Comment:
    Observed no spoons stored in food toppings. Corrected
    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
  • Outer Openings, Protected
    Comment:
    Observed back door self closing. Corrected
    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
 05/18/2015Follow-up
  • Critical: Backflow Prevention Device, Wh
    Items:
    Backflow prevention backflow/backsiphonage device vacuum breaker
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no atmospheric vacuum breaker AVB on hose thread outside on building and hose thread at mop sink. Hose observed outside. Provide an AVB on both hose threads to help prevent back flow. Correct immediately,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed no sanitizer used at 3 compartment sink. Only one stopper/drain plug found. Provide sanitizer for three compartment sink and provide drain plugs. Food contact surfaces must be sanitized. Use quat or chlorine. Correct immediately,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands Washed for less than 20 seconds
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    Observed employee not washing hands for at least 20 seconds and they did not use soap. Employees must wash hands for at least 20 seconds with soap in a hand sink then dry hands with a paper towel. Train employees on how to wash hands. Correct immediately,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no soap at front hand washing sink. Provide soap to front hand washing sink. Hand sinks must have soap at all times. Correct immediately Repeat violation. Fill out risk control plan by follow up inspection.,
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no chlorine or quaternary ammonium (quat) test strips. Provide and use quat test strips to measure sanitizer level. Correct immediately. Repeat violation. Fill out risk control plan by follow up inspection. ,
    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)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s) cold
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed very little cold water pressure and clog at hand sink in kitchen. Fix clog and provide more cold water pressure. Plumbing system must be maintained. Correct immediately,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Employee not washing hands after touching face and chemical bottles. Employees must wash hands when soiled. Train employees on when and how to wash hands. Repeat violation. Fill out risk control plan by follow up inspection. Correct immediately,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s) shelves
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed sink and counter under white cover at front sink area with excess food debris on it. Clean this area. Non food contact surfaces must be clean. Correct immediately,
    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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    Observed single service plastic spoons stored laying in ice cream toppings. Keep out of product to prevent bare hand contact with ice cream toppings. Correct immediately,
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not self-closing
    Corrections:
    Provide self-closure.
    Comment:
    Observed back door not self closing. Provide self closing back door. outer openings must be protected. Correct within 90 days. ,
    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
 05/08/2015Routine
  • Critical: Demonstration
    Comment:
    Manager in charge know how to set up 3 compartment sink and sanitize food contact surfaces. Corrected
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    Observed soap at all hand sinks. 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: Sanitizing Solutions, Testing
    Comment:
    Observed chlorine test strips. Corrected
    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)
  • Critical: When to Wash
    Comment:
    Observed proper hand washing at correct times. Corrected
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Effectiveness
    Comment:
    Observed hat worn by employee preparing food. Corrected
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Toilet Rooms, Enclosed
    Comment:
    Observed restroom door self closing. Corrected
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 06/15/2014Follow-up
  • Critical: Demonstration
    Items:
    Person-in-charge
    Problems:
    Not ensuring compliance
    Comment:
    Person in charge did not know how to set up 3 compartment sink. manager states they just wash and rinse utensils. Employees must wash, rinse, sanitize with then air dry all utensils. Train all employees on how to properly set up 3 compartment sink and sanitize food contact surfaces. Correct immediately,
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no soap at hand sink in bathroom and kitchen hand sinks. All hand washing sinks must have soap at all times. Correct immediately,
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no chlorine test strips. Provide and use chlorine test strips to measure sanitizer level of 3 compartment sink and sanitizer buckets. Correct immediately,
    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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Employee not washing hands when reporting to work. Employees must wash hands when soiled. Train employees on when and how to wash hands. Correct immediately,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately,
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s) Employee
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    Observed bathroom door not self closing. Provide self closing restroom door. Correct immediately,
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 05/27/2014Routine
  • Equipment, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Locations:
    kitchen floor
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the multi-purpose room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
    General violation description:
    4-903.11 -
05/30/2013Routine
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    employee restroom(s)
    Problems:
    Not provided At hand sink
    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
 05/29/2012Routine Inspection
No violation noted during this evaluation. 05/10/2011Routine Inspection
  • Critical: Backflow prevention
    Comment:
    AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE BLACK DRAIN TUBE FROM THE LEFT ICE CREAM MIXER/DISPENSER AND THE RIM OF THE SQUARE FLOOR DRAIN BELOW THE UNIT. THE AIR GAP WAS CREATED BY SECURING THIS LINE TO A LARGE PVC PIPE WITH A HOSE CLAMP. THE VIOLATION IS NOW CONSIDERED CORRECTED.
    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.
05/24/2010Follow-up
  • Critical: Backflow prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    A BLACK DRAIN TUBE FROM THE LEFT ICE CREAM MIXER/DISPENSER WAS OBSERVED LYING ON THE EDGE OF THE SQUARE FLOOR DRAIN BELOW THE UNIT. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN TUBE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
    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.
05/10/2010Routine Inspection

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