- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Ice machine(s) ice bin(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Smoothie residue on lip of ice machine bin. Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/05/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED. PHOTO OF FOOD PROBE THERMOMETER AND RECEIPT EMAILED TO INSPECTOR. RISK CONTROL PLAN SUBMITTED.
- 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)
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11/11/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device vacuum breaker
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- OBSERVED HOSE WITH TRIGGER NOZZLE LEFT ATTACHED AT THE MOP SINK FAUCET WHEN NOT IN USE. A SHUT OFF VALVE MAY NOT BE INSTALLED DOWNSTREAM OF A BACK FLOW PREVENTION DEVICE. CONSTANT PRESSURE ON THE VACUUM BREAKER MAY CAUSE IT TO FAIL. REMOVE HOSE OR SPRAY NOZZLE FROM HOSE WHEN NOT IN USE. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE. THE HOSE NOZZLE WAS REMOVED AND WILL BE REMOVED AFTER EACH USE.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE FOOD PROBE THERMOMETER IS NOT WORKING, THE BATTERY MAY BE DEAD OR THE UNIT MAY BE BROKEN. A FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES DURING RECEIVING, HOT/COLD HOLDING, COOKING, COOLING, ETC. PROVIDE AN ACCURATE FOOD PROBE THERMOMETER. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION. EMAIL PROOF THAT THE THERMOMETER IS IN WORKING ORDER AND THE RISK CONTROL PLAN TO ABELLAMY@WAYNECOUNTY.COM BY 11/16/14.,
- 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)
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- CUTTING BOARD TOWEL DRIED AFTER WASHING. ALLOW ALL WARES TO AIR DRY AFTER WARE WASHING.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- 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:
- ICE SCOOP IN ICE BIN AT ICE MACHINE STORED WITH HANDLE IN THE ICE. SCOOPS FOR PROTEIN POWDERS, SMOOTHIE ADDITIVES OBSERVED WITH HANDLES CONTACTING THE FOOD. KEEP SCOOP HANDLES UP AND OUT OF THE FOOD TO PREVENT HAND CONTACT WITH FOOD.
- 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
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11/06/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED. THE BLENDER CARAFES ARE NOW WASHED-RINSED-SANITIZED AT LEAST EVERY 3 HOURS THROUGHOUT THE DAY.
- 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: Food Temperature Measuring Dev
- Comment:
- CORRECTED. TWO FOOD PROBE THERMOMETERS PROVIDED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. YOGURT AND ICE CREAM BASE OBSERVED AT 41*F IN THE PREP COOLER.
- 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
- Comment:
- CORRECTED. ALL REQUIRED FOODS OBSERVED DATE MARKED WITH THE DISCARD DATES ON DATE MARK STICKERS.
- 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
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05/22/2014 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- BLENDER CARAFES AND SMOOTHIE MIXER CARAFE ARE RINSED AFTER EACH USE BUT ARE SANITIZED ONLY AT THE END OF THE DAY. FOOD-CONTACT SURFACES OF EQUIPMENT THAT ARE USED CONTINUOUSLY THROUGHOUT THE DAY MUST BE WASH-RINSED-SANITIZED AT LEAST EVERY 4 HOURS THROUGHOUT THE DAY. INCREASE FREQUENCY OF WASHING-RINSING-SANITIZING OF THE BLENDER CARAFES TO AT LEAST ONCE EVERY 4 HOURS THROUGHOUT THE DAY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO FOOD PROBE THERMOMETER PROVIDED IN THE FACILITY. A FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES WHEN RECEIVING FOOD, DURING HOT/COLD HOLDING, COOKING, COOLING, REHEATING. PROVIDE A FOOD PROBE THERMOMETER THAT IS SCALED IN 1-2 DEGREE INCREMENTS FROM 0*F-22*F. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CARTONS OF ICE CREAM BASE AND YOGURT OBSERVED AT 46-50*F IN THE SMOOTHIE PREP COOLER. AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 46*F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR BELOW. MOVE THE ICE CREAM BASE AND YOGURT TO THE UPRIGHT COOLER TO HOLD AT 41*F OR BELOW. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER UNTIL IT IS HOLDING FOOD AT 41*F OR BELOW. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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:
- 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:
- NO DATE MARKINGS ON REQUIRED FOOD ITEMS SUCH AS
- General violation description:
- 3-501.17 - HAM, PRE-COOKED/PORTIONED CHICKEN, RICE, SLICED TOMATOES, CANNED VEGETABLES STORED IN WORKING CONTAINERS: OLIVES, GREEN BEANS, AND BLACK BEANS. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE STORED IN THE REFRIGERATOR FOR MORE THAN 24 HOURS AFTER PREPARING, OPENING, THAWING OR PORTIONING MUST BE DATE LABELED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS. DATE MARK THE NOTED FOODS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF SINGLE-USE CUPS STORED ON THE FLOOR IN THE KITCHEN. STORE ALL SINGLE-USE ITEMS UP AND OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- 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 IN THE PREP COOLER OBSERVED AT 46*F. COOLERS MUST BE CAPABLE OF HOLDING FOODS AT 41*F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS OPENED FREQUENTLY. ADJUST OR REPAIR THE COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER UNTIL IT IS HOLDING FOOD AT 41*F 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving under prep table(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- OBSERVED SHELVING NEAR THE BACK PREP TABLE CONSTRUCTED OF BARE WOOD. SURFACES IN THE FOOD PREP AREAS MUST BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT. PAINT OR SEAL THE BARE WOOD OR REPLACE THE SHELVING WITH AN APPROVED MATERIAL SUCH AS STAINLESS STEEL.
- 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.
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05/09/2014 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF SINGLE-USE CUPS STORED ON THE FLOOR IN THE KITCHEN. SINGLE SERVICE ARTICLES MUST BE STORED UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- 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 PLASTIC SCOOPS FOR PROTEIN POWDERS/SMOOTHIE ADDITIVES STORED WITH THE HANDLES CONTACTING THE PRODUCTS. ALSO OBSERVED A HANDLE LESS CUPS USED AS A SCOOP FOR ICE AND STORED IN THE ICE. FOOD SCOOPS MUST HAVE A HANDLE AND MUST BE STORED TO PREVENT HAND CONTACT WITH FOOD ITEMS.
- 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
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11/22/2013 | Routine |
Restaurant representatives - add corrected or new information about Better Health Cafe, 13615 Eureka Rd, Southgate, MI 48195 »