- Outer Openings, Protected
- Items:
- Outer opening(s) window(s)
- Problems:
- Not provided with
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Outer openings of an establishment must be closed to prevent entry of pests. Observed an open window that is missing a screen in the cafeteria area. Install screen or keep window closed in the cafeteria.
- 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
|
05/08/2015 | Routine |
| No violation noted during this evaluation. | 11/20/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed chicken and burgers in the hot holding unit with temperatures ranging from 93 - 122 degrees F. Potentially hazardous foods must be held above 135 degrees F. Check to see these foods are cooked to 165 degrees F and then held above 135 degrees F. Record food temperatures on chart to insure accurate temperatures.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed window sill with cobwebs and dead insects. Facilities must be kept clean. Clean to sight and touch.
- 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.
|
11/10/2014 | Routine |
| No violation noted during this evaluation. | 05/28/2014 | Follow-up |
- 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. Repair or replace the thermometer to provide accurate food temperature measurements.
- 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed milk in the reach-in cooler at 49 degrees F and the air temperature of this cooler at 46 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty floors under the cooking equipment and the reach-in freezer. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed rust on front of the reach-in freezer near the middle door. Equipment must be maintained in good condition. Repair the freezer to provide a smooth and easily cleanable surface.
- 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.
|
05/15/2014 | Routine |
| No violation noted during this evaluation. | 11/26/2013 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed rusty shelf for large pan storage. Food contact equipment must be smooth and easily cleanable. Repair or replace the rusty shelf.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed rusty shelf for large pan storage. Food contact equipment must be smooth and easily cleanable. Repair or replace the rusty shelf.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed hot dogs in hot holding unit at temperatures ranging from 126 - 129 degrees F. Potentially hazardous foods must be held above 135 degrees F. Repair or replace the hot holding unit.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed hot dogs in hot holding unit at temperatures ranging from 126 - 129 degrees F. Potentially hazardous foods must be held above 135 degrees F. Repair or replace the hot holding unit.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed cobwebs on windowsill and steam pipes as well as the ceiling vent in the dry storage room. Physical facilities must be kept clean. Clean to sight and touch.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed cobwebs on windowsill and steam pipes as well as the ceiling vent in the dry storage room. Physical facilities must be kept clean. Clean to sight and touch.
- 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.
|
11/12/2013 | Routine |
| No violation noted during this evaluation. | 06/04/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- CREAM CHEESE RECORDED AT 54F AND WHITE MILK AT 46F IN UPRIGHT COOLER.....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. OPERATOR IS LEAVING TOO MUCH FOOD OUT AT ROOM TEMPERATURE AT BREAKFAST AS UPRIGHT COOLER IS HOLDING TEMPERATURE BELOW 41F . OPERATOR DOES NOT HAVE A WAY TO HOLD FOOD AT 41F OR BELOW WHEN OUT OF THE COOLER FOR EXTENDED TIME PERIODS.
- 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)
|
04/27/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED HAM AT 45F(TOP SHELF) ........CHOCHOLATE MILK(TOP SHELF) AT 45F.......YOGURT AND LOW FAT MILK(BOTTOM SHELF) AT 45F IN UPRIGHT REACH IN COOLER...........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM ,
- 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:
- 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 DATE ON DICED HAM MADE ON FRIDAY (3-23-12)......ADD 6 DAYS TO MDETERMINE DISCARD DATE OF 3-29-12
- 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
|
03/26/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS AT 41F OR BELOW
- 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)
|
10/28/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- CHOCHOLATE MILK ON 2ND SHELF OF COOLER AND YOGURT AT 46F.......CREAM CHEESE ON TOP SHELF AT 50F.......MILK ON THE BOTTOM SHELF WAS RECORDED AT 41F . OPERATOR MAY CHOOSE TO STORE THE POTENTIALLY HAZARDOUS FOODS ON THE COOLER BOTTOM AND THE NON POTENTIALLY HAADOUS FOODS AT THE TOP OF COOLER........HOWEVER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. ,
- 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)
|
10/20/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHOCOLATE AND WHITE MILK RECORDED AT 59F..........OVER 2 CRATES OF MILK STORED AT ROOM TEMPERATURE ......OPERATOR INDICATES MILK IS ONLY OUT OF COOLERS FOR A SHORT TIME. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW...............SHOULD THE SCHOOL DECIDE TO USE TIME AS A CONTROL ,,,,ALL MILK WILL HAVE TO BE DISCARDED THAT'S NOT USED ON EACH DAY. RECOMMEND REFRIGERATION OR ICE TO MAINTAIN 41F ALSO UPRIGHT COOLER IS HOLDING FOOD AT 50F.......CHOPPED/DICED HAM AT 51F CHECKED ORANGE JUICE WHICH IS NOT POTENTIALLY HAZARDOUS AND FOUND IT TO BE AT 5OF REPAIR COOLER TO MAINTAIN 41F OR BELOW INORDER TO HOLD POTENTIALLY HAZARDOUS FOODS AS HAM AND MILK AT 41F OR BELOW. REMOVE POTENTIALLY HAZARDOUS FOODS TO A COOLER CAPABLE OF MAINTAINING 41F OR BELOW
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHOCOLATE AND WHITE MILK RECORDED AT 59F..........OVER 2 CRATES OF MILK STORED AT ROOM TEMPERATURE ......OPERATOR INDICATES MILK IS ONLY OUT OF COOLERS FOR A SHORT TIME. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW...............SHOULD THE SCHOOL DECIDE TO USE TIME AS A CONTROL ,,,,ALL MILK WILL HAVE TO BE DISCARDED THAT'S NOT USED ON EACH DAY. RECOMMEND REFRIGERATION OR ICE TO MAINTAIN 41F ALSO UPRIGHT COOLER IS HOLDING FOOD AT 50F.......CHOPPED/DICED HAM AT 51F CHECKED ORANGE JUICE WHICH IS NOT POTENTIALLY HAZARDOUS AND FOUND IT TO BE AT 5OF REPAIR COOLER TO MAINTAIN 41F OR BELOW INORDER TO HOLD POTENTIALLY HAZARDOUS FOODS AS HAM AND MILK AT 41F OR BELOW. REMOVE POTENTIALLY HAZARDOUS FOODS TO A COOLER CAPABLE OF MAINTAINING 41F OR BELOW, ,
- 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)
|
09/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/30/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the broken hood filters by the next routine inspection.
- 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.
|
10/01/2009 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The overhead spray arm hangs below the flood rim above the garbage disposal sink. Suspend overhead sprayer, or replace so that an air gap of a minimum 1" exists between the flood rim and the water supply. Repair as soon as possible and a follow up inspection will be conducted within 10 days to confirm compliance., , ;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- General violation description:
- 5-202.13 -
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soil/mildew on the interior components of the ice machine. Remove components and clean and sanitize according to manufacturer's instruction. A follow up inspection will be conducted within 10 days to confirm compliance.,
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed cans w/dented seams. Discarded at time of inspection. Corrected.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
09/22/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Botsford Elem School, 19515 Lathers, Livonia, MI 48152 »