- Critical: Food Temperature Measuring Dev
- Comment:
- An e-mail was sent to David Pearson at the Wayne County Health department with attached picture of a new thermometer. Corrected.
- 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- An e-mail was sent to David Pearson at the Wayne County Health Department with an attached picture new sanitizer test kit provided. 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)
- Handwashing Signage
- Comment:
- An e-mail was sent to David Pearson at the Wayne County Health department with pictures of hand wash signs provided to sinks. Corrected.
- 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.
|
02/24/2015 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed at time of inspection rat/mouse poison that is not approved for use inside a food establishment. All pesticides must be approved for use in a food establishment. Corrected at time of inspection pesticide removed from the establishment. Corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- Observed at time of inspection no probe thermometer provided for checking the temperatures of food. Correct by providing a probe thermometer immediately, a follow up will occur in about 10 days. If a picture of a probe thermometer in the facility or a copy of a receipt is provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. ,
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection bleach used as sanitizer at three compartment sink. No chlorine sanitizer test kit provided. Correct immediately by providing chlorine sanitizer test kit. This is a repeat violation fill out provided risk control plan. A follow up will occur in about 10 days. If chlorine sanitizer test kit is not provided an office consultation may occur with associated fee. If a copy of a receipt or a picture of chlorine sanitizer test kit in the facility is provided to David Pearson a follow up will not have to occur. dpearson@waynecounty.com,
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection several hand wash sinks missing had wash signs. Correct by providing hand wash sign to all hand wash sinks that are missing a sign. Correct as soon as possible a follow up will occur at the next routine inspection.,
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection reach in cooler and shelves under heat lamp have a build up of food particles. Correct by cleaning at a frequency able to prevent the build up of food particles. 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.
|
02/09/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THE QUATENARY AMMONIA TEST STRIPS WERE PURCHASED AND THE VIOLATION HAD BEEN 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: Sanitizing Solutions, Testing
- Comment:
- THE QUATENARY AMMONIA TEST STRIPS WERE PURCHASED AND THE VIOLATION HAD BEEN 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)
|
02/17/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE NOT AVAILABLE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. BUY THE CHLORINE TEST STRIPS.,
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE NOT AVAILABLE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. BUY THE CHLORINE TEST STRIPS.,
- 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)
|
02/12/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE 3-COMPARTMENT SINK. THE DIRTY WATER MAY BACK SIPHON AGE INTO THE CITY WATER AND CAUSES HEALTH PROBLEMS. TO PREVENT HEALTH HAZARDS, RAISE THE SPRAY NOZZLE ABOVE THE FLOOD LEVEL OF THE SINK PROVIDING A MINIMUM OF ONE INCH AR GAP. AT THE TIME OF INSPECTION THE SPRAY NOZZLE WAS RAISED UP AND WAS TIED TO THE SHELF. ABOUT 2 OR 3 INCHES AIR GAP WAS PROVIDED. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE 3-COMPARTMENT SINK. THE DIRTY WATER MAY BACK SIPHON AGE INTO THE CITY WATER AND CAUSES HEALTH PROBLEMS. TO PREVENT HEALTH HAZARDS, RAISE THE SPRAY NOZZLE ABOVE THE FLOOD LEVEL OF THE SINK PROVIDING A MINIMUM OF ONE INCH AR GAP. AT THE TIME OF INSPECTION THE SPRAY NOZZLE WAS RAISED UP AND WAS TIED TO THE SHELF. ABOUT 2 OR 3 INCHES AIR GAP WAS PROVIDED. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS AVAILABLE AT THE BACK ROOM HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS AVAILABLE AT THE BACK ROOM HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS AVAILABLE AT THE BACK ROOM HAND WASH STATION. PROVIDE SOAP. AT THE TIME OF INSPECTION SOAP WAS PURCHASED AND 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS AVAILABLE AT THE BACK ROOM HAND WASH STATION. PROVIDE SOAP. AT THE TIME OF INSPECTION SOAP WAS PURCHASED AND 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE OPERATOR IS USING BLEACH. BUY CHLORINE TEST STRIPS TO FIND THE CONCENTRATION. LESS THAN 25 PPM CONCENTRATION DOES NOT SANITIZE AND MORE THAN 200 PPM CONCENTRATION MAY BE TOXIC. , ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE OPERATOR IS USING BLEACH. BUY CHLORINE TEST STRIPS TO FIND THE CONCENTRATION. LESS THAN 25 PPM CONCENTRATION DOES NOT SANITIZE AND MORE THAN 200 PPM CONCENTRATION MAY BE TOXIC. , ,
- 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)
|
02/03/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 1. THE WALK IN COOLER WAS NOT CLEANED. A FOLLOW UP INSPECTION WILLBE CONDUCTED WITH IN 10 DAYS. 2. THE OVEN WAS NOT CLEANED. ASKED THE OPERATOR TO SHUT THE UPPER CONVEYOR AND NOT TO USE IT UNTIL IT IS CLEANED. IF SOMEBODY GETS SICK YOU AR FULLY RESPONSIBLE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- 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
|
02/14/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FOLLOWING NON FOOD CONTACT SURFACES. 1. WALK IN COOLER: LOOSE DIRT HAS ACCUMULATED ON AND IN FRONT OF THE FAN MOUNT. THIS DIRT MAY FALL AND CONTAMINATE THE FOOD. WASH , RINSE AND SANITIZE ALL THOSE AREAS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. FOOD DEBRIS HAS ACCUMULATE ON THE SPINDLES. LOOSE DIRT HAS ACCUMULATED ON THE CEILING INSIDE OF THE OVEN. THIS MAY FALL AND CONTAMINATE THE FOOD MOVING ON THE CONVEYOR. IMMEDIATELY CLEAN THE OVEN TO AVOID POSSIBLE CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE BACK ROOM IS SOILED WITH FOOD DEBRIS. KEEP THE FLOOR CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
02/08/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE PANS.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD ITEMS.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING/REPLACING THE FAUCETS AND DRAIN PIPE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/15/2012 | Follow-up |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAP ON COOLER DRAIN PIPE.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED: PANS USED TO COOK CHICKEN HAVE BLACK ENCRUSTED , GREASY BUILD UP. LINERS USED INSIDE THE PANS DO NOT COVER INSIDE SIDES OF PANS. CLEAN THOSE PANS THOROUGHLY. ALSO ENSURE CLEANING MINIMUM OF EVERY 4 HOURS WHEN USED THROUGHOUT THE DAY. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. THE CAN OPENER BLADE AND KNIFE HAVE BEEN CLEANED AND THE KNIFE IS STORED ON A CLEAN COUNTER.,
- 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 PHF AT 41F IN THE MAKE TABLE
- 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 Food, Date Markin
- Comment:
- NOT CORRECTED: OBSERVED EXPIRATION DATE ON FETA CHEESE AND MAKE/OPENED DATED ON OTHER FOOD. THE NOODLES WERE NOT DATE MARKED. PROVIDE CONSISTENT DATE MARKING ON ALL REQUIRED FOOD. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. ,
- 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: System Maintained in Good Repa
- Comment:
- REPAIR THE LOOSE, SAGGING UTILITY SINK FAUCET.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/20/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- walk-in cooler(s) drainline(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- PROVIDE AIR GAP ON CONDENSER DRAIN PIPE.,
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER AROUND THE BLADE HAS OLD DEBRIS (ENCRUSTED). PIZZA PANS STORED IN REAR OF STORE WERE IMPROPERLY CLEANED AND HAVE BUILD UP OF OLD BLACKENED DEBRIS. CLEAN AND MAINTAIN. OBSERVED A KNIFE STORE IN UNCLEAN AREA BETWEEN COUNTERS. CLEAN AND STORE ON A CLEAN SURFACE., ,
- 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:
- Pizza Make Table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES, PIZZA CHEESE, PEPPERONI, HAM AT 44-48F IN TOP OF PIZZA MAKE TABLE. REPAIR OR REPLACE THE COOLER TO HOLD AT 41F OR LOWER FOOD TEMPS. , THIS IS A REPEAT CRITICAL VIOLATION. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN 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)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/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 FOODS STORED IN COOLER OVER 24 HOURS - GARLIC SEASONED CREME CHEESE AND SLICED SALAMI OBSERVED IN WALK IN COOLER WITHOUT DATEMARKING. , ,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s), Plumbing system drain line(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained, Not maintained
- Corrections:
- Maintain in good repair, Maintain in good repair
- Comment:
- THE 1 COMPARTMENT SINK IN REAR OF STORE HAS FAUCET LOOSE AND SAGGING, AND THE END OF FAUCET IS BELOW THE FLOOD RIM OF THE SINK (NO AIR GAP). REPAIR THE FAUCET AS DISCUSSED. THE DRAIN PIPE FOR THE 3-C SINK IS LEAKING. REPAIR THE LEAK. , ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- THE REAR DOOR HAS A GAP AT THE BOTTOM. SEAL THE GAP WITH WEATHER STRIP OR THRESHOLD.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR DAMAGED FLOOR TILE. REPAIR/REPLACE LOOSE AND OR MISSING COVING. REPAIR THE DAMAGED WALL IN PREP AREA.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/08/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- 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: When to Wash
- Comment:
- CORRECTED: THE PIC STATED THAT TRAINING HAS BEEN CONDUCTED ON WHEN TO WASH HANDS, AND MO HAND WASHING VIOLATIONS NOTED.
- 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
|
02/24/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Pizza Make Table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE, HAM, PIZZA CHEESE, SALAMI, CHICKEN HELD AT 48-52 IN THE TOP OF THE PIZZA COOLER. HOLD AT OR BELOW 41F. THE COOLER WAS LOADED RECENTLY, THE FOOD WAS TAKEN TO THE WALK IN COOLER. FOLLOW UP 10 DAYS APPROX.,
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- food prep area
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED DELIVERY EMPLOYEE IN CUSTOMER SIDE OF FACILITY WITH HANDS IN COAT POCKETS, THEN ENTERED FOOD PREP AREA AND HANDLED UTENSILS, PACKAGED FOOD, WITHOUT WASHING HANDS BETWEEN HAVING HANDS IN POCKET AND HANDLING CLEAN ITEMS/FOOD. WASH HANDS WHEN ENTERING WORK AREA, AND WASH HANDS AFTER HAVING IN POCKET OR TOUCHING ANY PART OF CLOTHING. THE EMPLOYEE WASHED HANDS, BUT DID NOT REMOVE JACKET (SEE 2-304.11).,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE PIZZA OVEN CONVEYER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Pizza Make Table
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- PIZZA COLD TABLE TOP RAIL NOT TURNED ON, WITH PHF IN THE TOP. TURN ON WHEN USING. TURN ON IN TIME TO PRE-COOL COOLER TO 41F OR LOWER.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN COOLER AND WALK IN FREEZER DOORS DO NOT CLOSE PROPERLY AND DO NOT SEAL. THE DOOR CLOSERS AND LATCHES ARE BROKEN ON BOTH PIECES OF EQUIPMENT. REPAIR TO PROTECT THE FOODS FROM UNSAFE TEMPERATURES., REPAIR THE LOOSE THRESHOLD ON THE WALK IN COOLER TO ALLOW THE BOTTOM OF THE DOOR TO SEAL, TO AID IN SAFE FOOD TEMPERATURE.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- food prep area
- 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
- Outer Clothing Cleanliness
- Items:
- Employee clothing
- Locations:
- food prep area
- Problems:
- Soiled
- Comment:
- EMPLOYEES WORKING IN PREP AREA WITH WINTER JACKETS ON, REMOVE SOILED CLOTHING PRIOR TO WORKING IN FOOD REP, STORAGE, DISH WASHING AREAS.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILE IS DAMAGED THROUGHOUT THE FACILITY, AND DUCT TAPED BELOW THE FRONT WINDOW. COVING IS HELD ON BY DUCT TAPE IN PIZZA COOKING AREA. REMOVE THE DUCT TAPE FROM DAMAGED FLOORING AND COVING AND REPAIR/REPLACE THE TILE/COVE MOULDING WHERE NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Cooler/s various locations
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
02/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 04/12/2010 | Follow-up |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- 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
|
03/03/2010 | Follow-up/crit added |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MAINTAIN FOOD CONTACT SURFACES CLEAN AND SANITARY.....DRIED FOOD DEBRIS OBSERVED ON BACK OF MEAT SLICER BLADE.
- 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: 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 FOODS STORED IN COOLER OVER 24 HOURS....GARLIC SEASONED CREME CHEESE AND SLICED SALAMI OBSERVED IN WALK IN COOLER WITHOUT DATEMARKING.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR UTILITY SINK PLUMBING .....ENTIRE FAUCET UNIT HAS BEEN BENT DOWN ANMD IS NOT SECURED TO THE SINK BACKING
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN COUNTER OF FOOD PARTICLES UNDER MEAT SLICER , UNDER GRATE IN REACH IN COOLER, MEAT SLICER HOUSING, AND UTILITY SINK.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- STORE FOOD PRODUCTS OFF FLOOR ON SHELVING IN WALK IN COOLER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
02/08/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/05/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Benitos Pizza, 6108 Canton Center, Canton, MI 48187 »