- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Cookline Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no paper towels missing from two hand wash sinks. Corrected at time of inspection. Provided. Fill out and submit risk control plan. If violation re occur at the next routine inspection an office consultation with associated fee may occur.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed at time of inspection soup holding in hot holder at 90 F. Person in charge stated soup was warmed on stove then brought to temperature in hot hold. Soup should be cooked to temperate before stored on the hot holder. Soup had been out for about a half hour. Soup was brought to the kitchen and re heated to 165 F before placing it back in the hot holder. Corrected.
- 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)
|
06/08/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Cookline Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- exhaust hood cookline
- 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.
|
12/04/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COCA COLA REACH IN SINGLE DOOR COOLER WAS AT 45F AND THE BEEF SHAVARMA WAS AT 46.6F. AT THE TIME OF INSPECTION THE OPERATOR ADJUSTED THE COOLER TO LOWER TEMPERATURE AND NOTICED ABOUT 41F AFTER 10 MINUTES. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. ADJUST YOUR COOLERS TO THE SUMMER TIME. THE BEEF SHAVARMA WAS PREPARED THIS AFTERNOON. NO OTHER PHF WAS FOUND IN THIS COOLER.
- 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)
|
06/11/2014 | Routine Inspection |
- Critical: Packaged and Unpackaged Food -
- Items:
- Fruit(s) and vegetable(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- THE SALAD BOWL WAS STORED ON THE TOP OF THE LETTUCE CONTAINER. DO NOT STACK FOOD CONTAINERS BECAUSE THE FOOD MAY BE CONTAMINATED. USE A LID OR DELI TISSUE TO SEPARATE FOOD CONTAINERS. VIOLATION WAS CORRECTED BY EDUCATION.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- The hand wash station in the kitchen was blocked with a cart and a cap was stored in the sink. Do not block the hand wash station at any time because it discourages employees to wash hands. At the time of inspection everything was cleared and the violation was corrected.
- 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)
|
12/02/2013 | Routine Inspection |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS PROVIDED AT THE HAND WASH STATION BY THE SIDE OF THE KITCHEN ENTRANCE. PAPER TOWEL WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/20/2013 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE TREATED WOOD WITH PLAIN WOOD AND PAINTING WITH DURABLE PAINT TO SEAL.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
|
12/20/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Kitchen Area
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- THE VEGETABLE DICER IS MOUNTED ONTO TREATED (WOLMERIZED) WOOD. REPLACED THE WOOD TO BE SAFE AND FREE OF CHEMICALS. IF USING WOOD, ENSURE PROPER SEALING TO BE NON-ABSORBENT.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- prep cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CORRECTED BY DATE MARKING THE FETA CHEESE.
- 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
|
12/05/2012 | Routine |
- Critical: Cooling
- Comment:
- CORRECTED BY COOLING RAPIDLY IN SHALLOW PANS AND COOLER ADJUSTED COLDER. PIC STATED THAT HEY HAVE BEEN TRACKING TEMPS AND COOLING WITHIN REQUIRED TIMES.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
|
06/22/2012 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- Cooler/s
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- LARGE PLASTIC CONTAINER OF CHICK PEAS, COOKED YESTERDAY, STILL HAS NOT REACHED 41F. COOL RAPIDLY AS STATED ABOVE. DISPOSE OF THAT FOOD. PROVIDE SHALLOW METAL PANS TO COOL FOOD RAPIDLY. COMPLETE THE RISK CONTROL PLAN. SUBMIT AT FOLLOW OR FAX TO WCHD,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Raw animal product(s)
- Locations:
- reach-in cooler
- Problems:
- Stored over/next to Ready-to-eat food(s), Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep., Keep separate.
- Comment:
- RAW CHICKEN STORED NEXT TO BUTTER, AND OVER RAW BEEF. STORE RAW CHICKEN BELOW/AWAY FROM ALL OTHER FOOD. CORRECTED BY RE-ARRANGING TO BE AS STATED.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE UPRIGHT COOLER THAT IS USED FOR COOLING COOKED FOOD S INADEQUATE. THE COOLER IS OPENED FREQUENTLY AND IS AT 44F AIR TEMP. OBSERVED OTHER FOOD AT 43F. NO FOOD IS AT 41F OR LOWER. REPAIR, ADJUST, OR REPLACE TO HOLD AT 38F OR LOWER TO ALLOW FOOD TO COOL WITHIN REQUIRED TIME. DISCONTINUE COOLING FOOD IN T HE COOLER UNTIL RAPID COOLING REQUIREMENTS CAN BE MET.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- ice scoop(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- STORE ICE SCOOP WITH HANDLE OUT OF THE ICE. CORRECTED BY STORING IN A CLEAN CONTAINER.
- 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
|
06/08/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Utensil Storage
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED KNIVES STORED BETWEEN THE MAKE TABLE AND THE WALL. STORE IN A SANITARY LOCATION. CORRECTED BY CLEANING, AND WILL STORE ON MAKE TABLE COUNTER.
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- Cookline vertical broiler
- Comment:
- 1) OBSERVED CHICKEN SHAWARMA (HOUSE MADE) ON THE VERTICAL BROILER AT 95F OUTER PART AND 115F IN THE CENTER, WITH THE BROILER TURNED OFF. THE BROILER MUST BE ON WHEN FOOD IS PRESENT. DO NOT ALLOW THE FOOD TO COOL DURING THE COOKING PROCESS. *KEEP THE BURNER ON AT ALL TIMES WHEN FOOD IS PRESENT. 2) THE PERSON IN CHARGE STATED THAT THE CHICKEN IS COOKED TO 155F-165F. CHICKEN MUST BE COOKED TO 165F MINIMUM. COOK TO 165F AS REQUIRED. NOTE: THE BURNER WAS TURNED BACK ON AT INSPECTION. A FOLLOW UP WILL BE CONDUCTED IN APPROX 10 DAYS.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FETA CHEESE OPENED A MONTH AGO WITHOUT DATE MARKING. DISPOSE OF THE CHEESE. DATE MARK AT TIME THE CHEESE IS OPENED IN THE FUTURE. USE OR DISCARD WITHIN 6 DAYS AFTER OPENING TO MINIMIZE LISTERIA RISK (CAN BE FATAL). CORRECTED: THE FETA CHEESE WAS DISCARDED. THE OPERATOR WILL USE SMALL PORTIONS AND DATE MARK, REMAINDER WILL BE FROZEN UNTIL NEEDED.
- 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:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN SCREENED FOR "BIG 5" FOODBORNE ILLNESS DIAGNOSES/SYMPTOMS. USING THE FORMS PROVIDED, PLEASE SCREEN ALL EMPLOYEES WORKING WITH FOOD AND/OR BEVERAGES, OR DEVELOP YOUR OWN PROCEDURE FOR SCREENING THAT COMPLIES WITH THE MICHIGAN FOOD CODE. ALSO, ENSURE THAT EMPLOYEES KNOW NOT TO RETURN TO WORK AFTER EXPERIENCING INFECTIOUS VOMITING/DIARRHEA UNTIL FREE OF SYMPTOMS FOR AT LEAST 24 HOURS OR PHYSICIANS APPROVAL.,
- 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, Food thermometer(s) probe
- Locations:
- vertical broiler
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide additional equipment to meet requirement above.
- Comment:
- PROVIDE A SMALL DIAMETER PROBE CAPABLE OF TESTING SLICES OF CHICKEN SHAWARMA FROM THE VERTICAL BROILER TO ENSURE 165F MINIMUM FINAL COOK TEMPERATURE.
- 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)
|
12/01/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Canton Pita, 45450 Ford Rd., Canton, MI 48187 »