- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected Observed hot-dogs and chili date marked with date prepared and date to discard. Date however was for total of 8 days 2/4/15 - 2/11/15. Reminded employee's that date marking begins on date item was prepared or thawed for service as day 1 plus 6 days afterwards for discard, for a total of 7 days (ie. 2/3/15 - 2/9/15). Dates were changed.
- 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
- Critical: When to Wash
- Comment:
- Corrected Observed employee wash hands before serving food. Employee's have been reminded by manager to wash hands before serving customers.
- 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
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02/05/2015 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- AFTER OPENING POTENTIALLY HAZARDOUS READY TO EAT FOOD THAT IS MEANT TO BE HELD LONGER THAN A PERIOD OF 24 HOURS, IT MUST BE DATE MARKED WITH DATE OPENED AND DATE IT MUST BE CONSUMED OR DISCARDED. OBSERVED IN COOLERS 1. HOT DOGS NOT DATE MARKED WITH TIME THAWED. 2. A SMALL TUB OF CHILI NOT DATE MARKED FROM TIME IT WAS PUT IN THE REFRIGERATOR. PROPERLY DATE MARK ITEMS THAT ARE THAWED OR ITEMS THAT ARE PREPARED/OPENED AND KEPT FOR LONGER THAN 24 HOURS BUT NOT TO EXCEED 7 DAYS. PROPER DATE MARKING I.E. 1-23-15 - 1-29-15. ,
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES MUST WASH HANDS AFTER DONNING NEW GLOVES TO WORK WITH FOOD. OBSERVED EMPLOYEE PUT ON A PAIR OF GLOVES WITHOUT FIRST WASHING THEIR HANDS. EMPLOYEES MUST BE TRAINED ON PROPER HANDWASHING, AND WHEN TO WASH HANDS. ,
- 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
- Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT FREE OF AN ACCUMULATION OF GREASE. OBSERVED BLODGETT CONVECTION OVEN AND POPCORN MACHINE WITH RISIDUAL POPCORN AND GREASE INSIDE. CLEAN REGULARLY AS TO NOT HAVE A BUILD UP OF DEBRIS.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD MUST BE PROTECTED FROM CONTAMINATION BY STORING AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED BOXES OF POPCORN ON THE FLOOR IN THE BACK OF THE KITCHEN. STORE FOOD AT MINIMUM 6 INCHES ABOVE THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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01/23/2015 | Routine |
Restaurant representatives - add corrected or new information about Breezin', 18000 Vernier Rd, Harper Woods, MI 48225 »