- Critical: Backflow Prevention
- Comment:
- Corrected: An air gap of approximately 2 inches between the drain line and the drain bowl in the dishwashing area has been observed. The air break has been delimited and there is now an air gap.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Common Name
- Comment:
- Corrected: Observed spray bottles near the dish washer that were now properly labeled with "degreaser," a common name of a chemical.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling Methods
- Comment:
- Corrected: Cooling is now accomplished by using metal containers and only filling approximately half of the containers with food. Observed two metal containers of ground beef at 40 F in the walk-in cooler that were now not covered with a lid. Observed two metal containers of chopped tomatoes at 39 F in the walk-in cooler that were covered with a lid.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Comment:
- Corrected: Observed all raw chicken being stored on the bottom shelf of the walk-in cooler. Observed cooked pork being stored on the top shelf of the walk in cooler. Observed raw shrimp being stored on the second shelf below the cooked pork in the walk-in cooler. Raw fajita chicken is now being stored below the pepper and onion mix in the reach-in cooler near the fajita prep station. Frozen in house raw chicken is now being stored below frozen raw fish in the "Continental" stand-up freezer.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed cooked ground beef at 40 F, and chopped tomatoes at 39 F in the walk in cooler. Observed chopped tomatoes at 35 F, chopped lettuce at 38 F, sliced tomatoes at 34 F, raw chicken at 38 F, and cooked pork at 39 F in the reach-in cooler by the fajita prep station.
- 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: Using a Handwashing Sink
- Comment:
- Corrected: Observed the hand washing sink near the raw food prep area that was not blocked by a garbage can. The hand washing sink is now easily accessible to all employees.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Comment:
- Corrected: The PIC had a meeting to retrain all employees when to wash their hands. Observed employees properly washing their hands before donning gloves. Observed employee remove gloves, wash their hands, and put a new pair of gloves on.
- 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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03/16/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- An air gap is required. Observed a drain line that descends below the flood rim (air break) of the drain bowl in the dish washing area. The drain line is coming from the ware washing machine. Provide an air gap of approximately 1.5 times the width of the drain line.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Common Name
- Items:
- Working containers-toxics degreaser
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be identified with the common name of the material. Observed a spray bottle in the dish washing area that was not labeled. Label all spray bottles with the common name of the material inside the spray bottle. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Cooling shall be accomplished by placing food in shallow pans, separating food into smaller and thinner portions, or other effective methods. Observed two bus tubs of refried beans at 48-60 F in the walk-in cooler that were covered with a lid. Observed two bus tubs of ground beef at 47 F in the walk-in cooler that were covered with a lid. Observed two bus tubs of chopped tomatoes at 44 F in the walk-in cooler that were covered with a lid. Cooling shall be accomplished under refrigeration to achieve a temperature of 41 F or less. Cool refried beans, ground beef, and chopped tomatoes under refrigeration or in an ice bath, in shallow uncovered pans, in a single layer. Stirring food also aids in the cooling process. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- 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:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation and holding and raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish. Raw chicken was being stored on the top shelf in the walk in cooler above avocados on the second shelf. Raw beef was being stored on the third shelf of the walk-in cooler below the avocados on the second shelf and below the raw chicken on the top shelf in the walk-in cooler. Raw fajita chicken was being stored above a pepper and onion mix in the reach-in cooler near the fajita prep station. Frozen in house prepared raw chicken was being stored above frozen raw fish in the "Continental" stand-up freezer. Store raw chicken on the third shelf, raw beef on the second shelf, and avocados on the top shelf in the walk-in cooler. Store the pepper and onion mix above raw chicken in the reach-in cooler near the fajita prep station. Store frozen in house prepared raw chicken below frozen fish in the "Continental" stand-up freezer. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed refried beans at 48-60 F in the walk-in cooler, cooked ground beef at 47 F, and chopped tomatoes at 44 F in the walk in cooler. Observed chopped tomatoes at 46 F, chopped lettuce at 46 F, sliced tomatoes at 47 F, raw chicken at 48 F, and cooked pork at 48 F in the reach-in cooler by the fajita prep station. Maintain all cold food at 41 F or less. Discard all food that was above 41 F in the walk-in cooler and the reach-in cooler by the fajita prep station. ,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink near the raw food prep area that was blocked by a garbage can. Hand washing sinks can not be blocked and must be accessible at all times for employee use. ,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, after handling soiled equipment, and before donning a new pair of gloves. Observed an employee wearing gloves, put a piece of raw chicken on the grill. The employee changed their gloves and started to put a fajita plate together. Employees must wash their hands after any contamination occurs, at each task change, and at each glove change. Train staff on "when to wash" requirements. ,
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing near the fajita prep station that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- 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.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed multiple containers in the kitchen area that were not labeled. Label all containers that contain food or food ingredients with the common food name
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Observed plates being used as serving utensils in the bus tubs of the refried beans, chopped tomatoes, and cooked ground beef in the walk-in cooler. Discontinue use of plates as serving utensils. Use utensils that have handles to serve or portion food.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Observed wiping clothes on the cook line that were being stored on the counter. Observed wiping clothes in the bar area that were being stored on the counter. Store wiping cloths in a chemical sanitizing solution between uses.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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02/13/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY: PROVIDING AN AIR GAP OF AT LEAST 1 INCH FOR THE ICE MACHINE. PROVIDING AN AIR GAP FOR THE BAR ICE BIN. SECURING THE DRAIN LINES FROM THE WALK-IN COOLERS TO HAVE A PERMANENT AIR GAP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Capacity
- Comment:
- CORRECTED BY ADJUSTING THE HOT WATER HEATER AND ALL FIXTURES PROVIDING ADEQUATE HOT WATER.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY INSTALLING A LARGER DRAIN BOWL AND PIPING TO ENSURE THE 3-COMPARTMENT SINK DRAINS PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Contents of the Plans and Spec
- Comment:
- CORRECTED BY REPAIRING FLOOR AT BAR AND INSTALLING THE POP GUN, ICE BIN, BEER COOLER AND SHELVING.
- General violation description:
- 8-201.12 - The plans and specifications for a food establishment, including a food establishment specified under # 8-201.13, shall include, as required by the regulatory authority based on the type of operation, type of food preparation, and foods prepared, the following information to demonstrate conformance with Code provisions: (A) Intended menu
- Drying Mops
- Comment:
- CORRECTED BY INSTALLING MOP HANGERS OVER THE MOP SINK.
- 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.
- Fixed Equipment, Spacing or Se
- Comment:
- CORRECTED BY SEALING THE NOTED ITEMS TO THE WALL.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Floor and Wall Junctures, Cove
- Comment:
- COVE BASE HAS BEEN INSTALLED ALONG THE SHORT WALL BY STAINLESS STEEL TABLE FOR CHIPS, ALONG THE WALL BEHIND THE FREEZER AND ICE MACHINE, ALONG THE NON-BRICK BAR AREA, IN THE LARGE DRY STORAGE ROOM AND THE AREA BY THE MOP SINK - CORRECTED. A VARIANCE FORM HAS BEEN SUBMITTED FOR COVE BASE IN THE RESTROOMS AND BRICK WALL AREA BY THE BAR AND CHIP/SALSA STATION.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED BY ENSURING THE PREP COOLER HAS AN AIR TEMPERATURE OF 38F/39F.
- 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.
- Handwashing Signage
- Comment:
- CORRECTED BY POSTING HANDWASH SIGNS AT ALL HANDWASH SINKS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Intensity
- Comment:
- CORRECTED BY INSTALLING MORE LIGHTING BY THE DISH MACHINE AREA.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Light Bulbs, Protective Shield
- Comment:
- CORRECTED BY INSTALLING COATED LIGHT BULBS IN NOTED AREAS.
- 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
- Miscellaneous Sources of Conta
- Comment:
- CORRECTED BY INSTALLING A SPLASHGUARD ON THE HANDWASH SINK BY THE MEAT PREP TABLE.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Surface Characteristics
- Comment:
- THE CEILING TILES OVER THE 1-DOOR FREEZER AND STAINLESS STEEL TABLE WERE REPLACED WITH SMOOTH, EASILY CLEANABLE CEILING TILES - CORRECTED. A VARIANCE HAS BEEN SUBMITTED FOR THE CEILING TILES THAT ARE OVER THE CHIP AND SAUCE AREA.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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01/08/2015 | Follow-up |
Restaurant representatives - add corrected or new information about Camino Real Mexican, 3851 Fort St, Wyandotte, MI 48192 »