- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Rear oven (s)
- Problems:
- Not provided
- 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
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Rear
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES AT COOKLINE OBSERVED TOUCHING READY TO EAT FOODS WITH THEIR BARE HANDS. ALL READY TO EAT FOODS SHALL NOT BE HANDLED WITH BARE HANDS-USE GLOVES AND/OR UTENSILS AND TRAIN STAFF ON REQUIREMENT IMMEDIATELY., CORRECTED DURING TODAY'S VISIT VIA EDUCATION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- COOKLINE WALLS AND FLOORING AREA OBSERVED IN UNCLEAN CONDITION. ALL AREAS SHALL BE IN CLEAN CONDITION. INCREASE CLEANING FREQUENCY ON ENTIRE ESTABLISHMENT IMMEDIATELY. RECHECK IN 90 DAYS.
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- Cookline floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ENTIRE FACIILTY FOORS IN SUB-PAR CONDITION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/22/2015 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- Dishmachine is sanitizing at 50 ppm chlorine. VIOLATION CORRECTION.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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09/07/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Comment:
- Observed at time of inspection dish machine appears to be evaporating bleach solution out of the dishwasher before it is coming into contact with the food. Temperature of the water was 150 F. correct by adjusting machine so that it is correctly sanitizing with 50-100 ppm chlorine solution. Owner called repair man and he will be out to fix the machine today. A follow up will occur in about two days to verify that the machine has been repaired.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of Inspection corned beef in hot holder holding at 155 F. Violation corrected.
- 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)
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09/05/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed at time of inspection hot water sanitizing dishwasher is not reaching 160 F at plate surface. Correct by repair/adjusting dishwasher so that surface of utensils and plates is reaching 160 F. Correct immediately a follow up will occur in about 10 days.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed at time of inspection corned beef on hot holder tempting between 104 F and 120 F. All Potentially hot held food shall be held at a minimum of 135 F. Correct by adjusting hot holder so that it hold food at 135 F. Corned beef had been in hot holder for approximately 2 hours. Corned beef was removed and cooked back up to 165 F. Correct as soon as possible. A follow up will occur in about 10 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed filters under hood have a build up off grease and food debris. Shelves in the basement have dust and cob webs building up on the bottom shelves. Correct by cleaning at a frequency able to prevent the build up of grease and soil 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.
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07/31/2014 | Routine |
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