- Critical: Backflow Prevention
- Comment:
- Corrected made via text An air gap was created coming from the fountain machine into the drain bowl.
- 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.
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06/24/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A drain coming from equipment where utensils and food are stored must be air gapped to prevent backflow of liquids. Observed the drain line pipe coming from the front ice machine has the pipes hanging too low into the drain bowl. Repair by providing a proper air gap by shortening the pipes. ,
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in
- Comment:
- In use wiping cloths that are used to clean up spills must be stored in proper concentration of sanitizer solution. Observed the wiping cloth bucket at the front counter had a chlorine solution below 25ppm. Add between 50ppm to 100ppm for all wiping cloth bucket sanitizer solutions.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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06/16/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up in the reach-in freezer. Equipment must be maintained. Defrost the freezer to remove the ice.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on ceiling of the walk-in cooler near the condenser. Non-food contact areas of equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/10/2014 | Routine |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed inaccurate metal stem thermometer. Thermometers must be calibrated. This thermometer was calibrated in my presence. Violation corrected.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up in the reach-in freezer. Equipment must be maintained. Defrfost the freezer to remove the ice.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed grease on ground of dumpster enclosure. Dumpster enclosures must be kept clean. Clean the ground to remove the grease.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer for the drawer cooler under the grills. Coolers must have conspicuous thermometers. Provide a conspicuous thermometer in this cooler.
- 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)
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06/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed half & half creamers at self-serve area of dining room with a temperature of 64 degrees F. The label on creamer says it requires refrigeration. Potentially hazardous foods must be held below 41 degrees F. Discard creamers and keep future creamers refrigerated. These creamers were discarded in my presence. Violation corrected. A risk control plan was provided, filled out and returned to the inspector.
- 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)
|
12/14/2013 | Routine |
| No violation noted during this evaluation. | 07/08/2013 | Follow-up |
| No violation noted during this evaluation. | 07/01/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no atmospheric vacuum breaker on the hose bibb for the 2 compartment sink used for filling the potato buckets. Back siphonage must be prevented. Install an atmospheric vacuum breaker on hose bibb before connecting the hose.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed raw chicken and hamburger in cooler drawers at cookline with temperatures of 47 and 48 degrees F respectively and the indicating thermometer was at 48 degrees F. Potentially hazardous foods must be held below 41 degrees F. Discard foods after 4 hours in the temperature danger zone of 41-135 degrees F. Repair the cooler to provide food temperatures below 41 degrees 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the chlorine sanitizer. Provide a test kit.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed pedals used for activating the handsink in the dishroom are very stiff making it hard to turn on the sink. Adjust pedals so hot and cold water are easily accessible.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
06/20/2013 | Routine |
| No violation noted during this evaluation. | 12/04/2012 | Routine |
| No violation noted during this evaluation. | 06/27/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/16/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- ALL EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY
- 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
- Critical: System Maintained in Good Repa
- Comment:
- HANDWASH SINK REPAIRED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/30/2011 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS........PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING. .......ALSO PROVIDED, HANDOUT"FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" TO GIVE A COPY TO EACH EMPLOYEE DURING HEALTH EDUCATION AND TRAINING........OPERATOR MAY DOCUMENT THE TRAINING AND EDUCATION ON THE MICHIGAN DEPT OF AGRICULTURE HEALTH FORMS 1A & 1B , PROVIDED TO THE OPERATOR AT THE TIME OF INSPECTION.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS.......DO NOT STORE RAW ANIMAL FOODS OVER OTHER FOODS OR AGAINST OTHER FOODS.......RAW FISH STORED OVER POTAOTES AND RAW BURGER STORED NEXT TO POTATOES AND BEHIND VEGETABLES.........SEPARATE BURGER AND POTATOES BY BARRIER OR BY SPACED. RELOCATE RAW FISH PRODUCTS. ,
- 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR HAND WASH SINK THAT IS NOT OPERATEING PROPERLY........NOT FUNCTIONAL AT VISIT.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 135F IN THE STEAM 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: When to Wash
- Comment:
- NO CROSS CONTAMINATION OBSERVED AT GRILL. DIVISION OF DUTIES FOR THE FRY COOK AND SANDWICH ASSEMBLER OBSERVED. NO HAND WASHING VIOLATIONS OBSERVED AT FOLLOW UP.
- 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
- Duties of Person in Charge
- Comment:
- CORRECTED BY INSTRUCTING THE COOK IN PROPER, SAFE PROCEDURES.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
|
01/18/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE FOOD WAS DISCARDED AND HOT WATER ADDED TO THE BOTTOM PAN TO HOLD AT OR ABOVE 135F., DOUBLE PANNED ONIONS AND PEPPERS AREA AT 126-129F IN THE STEAM TABLE. THERE IS NO WATER IN THE BOTTOM PAN, AND AIR BETWEEN THE 2 PANS KEEPING THE FOOD FROM HOLDING AT 135F. DISCONTINUE THE PRACTICE OF DOUBLE PANNING, OR DO SO IN MANNER THAT ALLOWS FOOD TO BE AT 135F OR HIGHER. USE OF TIME CONTROL FOR SAFETY WAS DISCUSSED AND A HAND OUT PROVIDED ON SAME.,
- 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:
- grill line
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1) THE HAMBURGER COOK HANDLED RAW HAMBURGERS WITH GLOVES, THEN HANDLED LETTUCE AND BUNS WITH THE SAME GLOVES, CROSS CONTAMINATING THE LETTUCE AND BUNS. WASH HANDS AND CHANGE GLOVES AFTER HANDLING RAW ANIMAL FOOD. NOTE: THAT RTE FOOD WAS DISCARDED. 2) THE SAME COOK (NOTED ABOVE) CHANGED GLOVES WITHOUT WASHING HANDS BETWEEN SOILED AND CLEAN GLOVES. WASH HANDS BETWEEN GLOVES.,
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- KEEP THE DUMPSTER CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- grill line
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE COOKS ARE NOT PROPERLY TRAINED IN WHEN TO WASH HANDS/PREVENTING CROSS CONTAMINATION FROM HANDS.,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- ladies restroom(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- REPAIR THE DOOR CLOSER ON THE LADIES REST ROOM DOOR.
- 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.
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12/20/2010 | Routine Inspection |
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