- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- prep station cooler
- 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:
- Raw eggs were stored over ready to eat food in the prep line cooler bottom. Corrected by storing the eggs on bottom shelf.
- 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
- Prohibition
- Items:
- Jewelry bracelet's)
- Locations:
- food prep area
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
02/03/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- 3-compartment sink(s)
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- FACILITY ADDED A PIPE EXTENSION ON PIPES UNDER 3 COMPARTMENT SINK THAT ELIMINATES AIR GAP. ALL AIR GAPS SHALL STAY IN PLACE AND NOT ELIMINATED. REMOVE PIPE EXTENSIONS IMMEDIATELY., CORRECTED-EXTENSION REMOVED TODAY-AIR GAP IN PLACE.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- SANITIZER BUCKETS OBSERVED IN HANDSINKS. ALL HANDSINKS SHALL BE EASILY ACCESSIBLE. REMOVE BUCKETS FROM SINKS IMMEDIATELY., CORRECTED BY REMOVING BUCKETS TODAY.
- 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)
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- 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.
- 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
|
08/19/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 38F AND THE MOZERELLA CHEESE WAS AT 34.8F. THE CONDENSER LEAK WAS REPAIRED. VIOLATION HAD BEEN 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)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- INDIVIDUALLY PORTIONED COLESLAW AND BLUE CHEESE CONTAINERS WERE DATE MARKED AND THE VIOLATION HAD BEEN CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS WERE PURCHASED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
03/04/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 4 DOOR BEVERAGE AIR IN RAIL COOLER WAS AT 53F AND THE SALAMI WAS AT 61F. THE POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. DO NOT SERVE THE PHF TO THE PUBLIC THAT ARE STORED FOR MORE THAN 4 HOURS IN THIS COOLER. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PH FOOD IS STORED IN THE TEMPERATURE DANGER ZONE(41F-135F) FOR MORE THAN 4 HOURS. AT THE TIME OF INSPECTION THE OPERATOR REMOVED THE FOOD FROM THIS COOLER AND STORED IN OTHER COOLERS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. ,
- 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, Potentially Haza
- 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:
- INDIVIDUALLY PORTIONED COLESLAW AND BLUE CHEESE CONTAINERS WERE NOT DATE MARKED. DATE MARK THE READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) WITH IN 24 HOURS OF THE PREPARATION. MAXIMUM ALLOWED TIME TO STORE IS 7 DAYS INCLUDING THE PREPARATION DATE. AFTER 7 DAYS DISCARD THE RTE, PHF BECAUSE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/21/2014 | Routine Inspection |
Restaurant representatives - add corrected or new information about Captain Nemo's Wayne Llc, 4422 S. Wayne Rd, Wayne, MI 48184 »