Biggby Store 366, 21110 Mack Ave, Grosse Pointe Woods, MI 48236 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- counter(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CONTAINER OF CREAM CHEESE PACKETS AT 60F STORED ON MELTED ICE AT SERVING COUNTER., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- 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)
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- women's restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- WOMEN'S ROOM HANDSINK WATER TEMPERATURE AT 81F - PROVIDE 100F TO EACH HANDSINK FOR EFFECTIVE HANDWASHING.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
06/17/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling vent cover
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING VENT COVERS SOILED IN DINING AREA, WOMEN'S RESTROOM AND KITCHEN.
- 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.
|
06/19/2014 | Routine |
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