- Good Repair and Calibration
- Items:
- Food thermometer(s)
- Locations:
- 4-door cooler(s)
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- AMBIENT AIR TEMPERATURE MEASURING DEVICES SHALL BE MAINTAINED IN GOOD REPAIR AND BE ACCURATE WITHIN THE INTENDED RANGE OF USE. OBSERVED HANGING THERMOMETER IN 4 DOOR REFRIGERATOR WAS NOT WORKING PROPERLY FOR AMBIENT AIR TEMPERATURE. DIGITAL THERMOMETER ON OUTSIDE OF DOOR IS ACCURATE. REPLACE HANGING THERMOMETER WITH ONE THAT ACCURATELY MEASURES TEMPERATURE WITHIN SCALE OF 0 DEGREES TO 100 DEGREES FAHRENHEIT.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A COVERED WASTE RECEPTACLE MUST BE PROVIDED FOR SANITARY NAPKINS. OBSERVED IN EMPLOYEE RESTROOM NO COVERED WASTE RECEPTACLE PROVIDED. PROVIDE RECEPTACLE WITH A LID.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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01/22/2015 | Routine |
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed wiping cloth left in the front counter handsink. Handsinks must be kept accessible. The wiping cloth was removed in my presence. Violation corrected.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed dipper well for food scoops shut off due to water leak. Plumbing mmust be maintained. Repair the dipper well to eliminate the leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/22/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop stored in non-draining ice pail. The end of the ice scoop was touching warm water because the ice had melted in the container. Food containers must be properly stored. The ice scoop was moved to the approved holder inside the ice machine. Violation corrected.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dust on non-food contact surfaces of the pop dispenser in dining room. Non-food contact equipment must be kept clean. Clean to sight and touch.
- 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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01/15/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty toilet and handsink in the employee restroom, as well as moldy drain bowl under the pop dispenser in the cupboard. Clean these items 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.
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07/16/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold in drain bowl and end of drain lines in cupboard under the pop dispenser. Clean these items 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop on floor when not in use. Hang mop up to air dry when not in use.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed dripping faucet on the 3 compartment sink. Repair the faucet to eliminate the drip.
- 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.
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01/24/2013 | Routine |
| No violation noted during this evaluation. | 07/26/2012 | Routine Inspection |
- 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 DATES ON BATTER AND HUNKS OF LUNCH MEATS OPENED AND RESEAL/REWRAPPED SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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
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01/18/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER CLEANED AND SANITIZED
- 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: Eating, Drinking or Tobacco
- Comment:
- , , LIDDED CUPS WITH STRAWS USED FOR EMPLOYEE DRINKS
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- CREPE BATTER KEPT REFRIGERATED 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)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATEMARKING OBSERVED WHERE REQUIRED
- 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: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED IN THE BIG5 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.
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09/27/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- , CLEAN DRIED FOOD RESIDUE OBSERVED ON THE BACKSIDE OF THE MEAT SLICER BLADE.......ENSURE ALL THE FOOD CONTACT SURFACES ON THE MEAT SLICER ARE CLEANED AND SANITIZED.....THIS MAY REQUIRE TAKING THE SLICER APART. ,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Comment:
- USE LIDDED CUP WITH STRAW FOR EMPLOYEE DRINKS ....NO TWIST CAP BOTTLE AS OBSERVED AT VISIT, , ,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CREPE BATTER WITH RAW EGG RECORDED AT 57F......MAINTAIN ALL POTENTIALLY HAZARDOUS 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)
- 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 DATES ON BATTER, LUNCH MEAT HUNKS , AND SLICED LUNCH MEAT9TURKEY , CORNEDBEEF ETC)........ADD 6 DAYS TO THE PREP DATE TO DETERMINE DISCARD DATES. NO DATE MARKING OBSERVED ON LUNCH MEAT (SLICED OR HUNKS) OR LARGE CONTAINERS OF BATTER MIX STORED IN BACK COOLER. ENSURE ALL POTENTAILLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED ARE DATED WITH A DISCARD DATE.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES , SYMPTOMS AND THE RESPONSIBILTY TO REPORT ILLNESSES AND SYMPTOMS........EMPLOYEE WAS NOT KNOWLEDGEABLE IN THE ABOVE. PROVIDED OPERATOR WITH HEALTH FORMS (1A & 1B )AND HANDOUT" FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" TO USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- 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.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- PROVIDE THERMOMETER TO MONITOR FOOD TEMPERATURES
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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09/01/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Bubbleberry, 37614 W. Six Mile, Laurel Place Mall, Livonia, MI 48152 »