- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- With improper time control mark Longer than 4 hours past removal from temperature control
- Corrections:
- Discard.
- Comment:
- OBSERVED TIME MARKS ON TOMATO AND LETTUCE BEING HELD PAST THE TIME. OPERATOR STATED THAT FOOD EMPLOYEE DID NOT CHANGE TIME MARKS AT TIME OF CHANGE., CORRECTED BY DISCARDING FOODS AND PLACING CORRECT TIME MARKS ON TOMATO, LETTUCE, AND CHEESE.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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09/05/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED IN THE WALK IN COOLER AND THE SALAD COOLER RAW WITH PULLED PORK AND RAW CHICKEN ON TOP OF LETTUCE. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY SEPARATING RAW ANIMAL FOODS DURING STORAGE PREPARATION, HOLDING, AND DISPLAY. HAND OUT GIVEN TO ILLUSTRATE DISPLAY KEEP RAW FOODS AND READY EAT FOODS SEPARATED. CORRECTED BY REORGANIZING AND RETRAINING.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER NEEDS TO BE PLACED IN THE COOLER BELOW THE SHAKE MACHINE AND THE COOLER LOCATED IN THE FRONT NEAR FRONT REGISTER. LOCATED IN THE FRONT NEAR FRONT REGISTER TEMPERATURE MEASURING DEVICED SHALL BE PROVIDED IN THE WARMEST PART OF THE COOLER TO MAINTAIN TEMPERATURES. PROVIDE HANGING THERMOMETER. CORRECTED DURING INSPECTION BY PROVIDING THERMOMETERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEE OBSERVED WORKING CASHIER DUTIES THEN SWITCHING ACTIVITY TO PREPARE DRINKS WITHOUT WASHING HANDS FIRST. FOOD EMPLOYEE SHALL CLEAN THEIR HANDS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION AND AFTER ENGAGING IN OTHER ACTIVITIES THAT CONTAMINATE HANDS. WASH HANDS BEFORE PREPARING FOOD. CORRECTED BY RETRAINING.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- floor
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FLOORS HAVE AN ACCUMULATION OF GREASE IN FRY AREA. NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES. KEEP FLOORS CLEAN. VERIFY AT 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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09/12/2013 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen Drive Up Window Area
- Problems:
- Not provided In service area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Reattach the missing "Smoothy" cover to the front of the machine located adjacent to the drive up window. This cover must remain in-place to protect the exposed circular florescent bulb from accidental breakage.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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09/12/2012 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen Air Diffusers
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Clean and keep cleaner & in good repair the overhead air diffusers located within the rear kitchen area. Simply maintain and clean frequently as dirts / greases become visable.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen dry storage room
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Properly elevate all boxes of food products a minimum 6" off the kitchen floor to reduce the chance of accidental contamination resulting from incidental contact with floor cleaning equipment.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
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09/12/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REMOVE ICE FROM BOTTOM OF WALK-IN FREEZER DOOR. REPAIR HINGES ON LEFT DOOR OF CABINET UNDER BEVERAGE STATION IN DINING ROOM SO DOOR SHUTS PROPERLY.
- 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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09/22/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Hood
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- TOP BACK AREA IS SOILED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- HAMBURGER BAG LEFT ON FLOOR BUT GOT DISCARDED DURING THE VISIT. VIOLATION CORRECTED.
- 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- 1-door refrigerator(s) Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dining area
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- STRAWS ARE STORED UNDER THE POP MACHINE BESIDE OPEN GARBAGE CAN BUT GOT RELOCATED DURING THE VISIT. VIOLATION CORRECTED.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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09/10/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- kitchen Hood
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- TOP HOOD AREA IS COVERED WITH CHARCOALED GREASE. DO CLEAN. REVISIT IS WITHION 10 DAYS.,
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- kitchen Hood
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- TOP HOOD AREA IS COVERED WITH CHARCOALED GREASE. DO CLEAN. REVISIT IS WITHION 10 DAYS., ,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- shelving under the counter
- Problems:
- Not separated from Single-service items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- BLEACH SOLUTION GOT RELOCATED AWAY FROM SINGLE USE ITEMS DURING THE VISIT. VIOLATION CORRECTED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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03/20/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Ice machine(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities, Physical facilities, Physical facilities
- Locations:
- under the counter pop machine, under the counter pop machine
- Problems:
- In poor repair, In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace., Repair/replace.
- Comment:
- CABINET DOORS UNDER THE MACHINE IS BROKEN. DO REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/09/2008 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Hood
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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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04/04/2008 | Routine Inspection |
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