- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOOD ITEMS IN THE WALK-IN COOLER OBSERVED AT 38-39*F TODAY. THE WALK-IN COOLER HAS BEEN SERVICED.
- 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: Responsibility of Permit Holde
- Comment:
- CORRECTED. ALL EMPLOYEES HAVE BEEN TRAINED ON ILLNESS REPORTING REQUIREMENTS. ILLNESS SIGN POSTED IN OFFICE AREA.
- 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.
- Critical: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS FREQUENTLY AND AT EACH GLOVE CHANGE.
- 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
|
11/13/2014 | 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:
- Potentially hazardous food shall be maintained at 41 F or less. Observed sliced tomatoes at 54 F, shredded lettuce at 44 F, cooked hamburgers at 44 F, and chili sauce at 63 F in the walk in cooler. Keep all sliced tomatoes, shredded lettuce, cooked hamburgers, and chili sauce at 41 F or less. ,
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- The permit holder shall require food employees to report to the person in charge information about their health if the employee has an illness diagnosed by a health practitioner due to: Norovirus, Hepatitis A, Shigella, E. coli., and Salmonella (Big 5). PIC or employees could not identify the Big 5 foodborne illnesses. Retrain all staff on the Big 5 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.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Before handling ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands before donning new gloves. Observed employee changing gloves and did not wash their hands before putting on new pair of gloves. Wash hands before putting on a new pair of gloves. ,
- 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Cleaned single-service and single-use articles shall be stored at least 6 inches off of the floor. Observed "sample packet" boxes stored on the floor. Store "sample packet" boxes off of the floor.
- 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
- Frozen Food
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- Stored frozen foods shall be maintained frozen. Observed hot dogs, chicken patties, popcorn chicken, breaded shrimp, and raw hamburger patties that were located in the walk-in freezer and not frozen. Maintain hot dogs, chicken patties, popcorn chicken. breaded shrimp and raw hamburger patties that are located in the walk-in freezer frozen.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair and equipment components such as doors and seals shall be kept in tact and tight. Observed walk-walk cooler and walk-in freezer that did not maintain proper temperatures. Observed reach-in cooler doors at the prep station that did not stay closed. Repair walk-in cooler and walk-in freezer to maintain proper temperatures. Repair reach-in cooler doors that they are sealed and tight fitting.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Nonfood-contact surfaces shall be easily cleanable. Observed cardboard on the bottom shelves of the freezer with boxes on top of it. Discard cardboard so the shelves of the walk in cooler are easily cleanable.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Clothes in-use for wiping counters and other equipment shall be located in a chlorine sanitizing solution of 50-100 parts per million (ppm). Observed in-use sanitizing clothes in chlorine sanitizer solution with 0 ppm located at the grill station, at the fryer station, and at the prep station. Replace chlorine sanitizer solution at grill station, at the fryer station, and at the prep station so that the solution maintains 50-100 ppm chlorine.
- 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
|
10/21/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVING MISSING OUTSIDE WALK IN COOLER. REPAIR.
- 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.
|
11/05/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Canned item(s)
- Comment:
- ONCE A CAN OF PINEAPPLE IS OPENED, YOU MUST TRANSFER IT TO ANOTHER FOOD SAFE STORAGE CONTAINER. CAN OF OPENED PINEAPPLE ( GALVANIZED) IN WALK IN COOLER WAS OPEN AND SPOILED. KEEP FOODS IN FOOD SAFE COVERED CONTAINERS AT ALL TIMES. , DISCARDED AT TIME OF INSPECTION. CORRECTED.
- 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 components doors
- Locations:
- walk in freezer(s) door(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN FREEZER FAN HAS SEVERE ICE BUILD-UP. DEFROST FREEZER ON A REGULAR BASIS. KEEP ALL EQUIPMENT IN GOOD REPAIR.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- WALK IN FREEZER LIGHTING IS INADEQUATE. ONE BULB WAS MISSING TODAY FROM THE LARGE LIGHT, THE SIDE LIGHT WAS OUT. PROVIDE ADEQUATE LIGHTING AT ALL TIMES.
- 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
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE LIGHT SHIELD IN THE WALK IN FREEZER IS BROKEN, REPAIR LIGHTING ISSUE WITHIN 6 MONTHS.
- 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
|
11/08/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk in freezer(s) door(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK-IN FREEZER DOOR HANDLE WAS MISSING. THE GASKETS WERE DAMAGED.. ALL EQUIPMENT MUST BE IN GOOD REPAIR. REPAIR OR REPLACE THE WALK-IN FREEZER DOOR.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES WERE NOT WEARING HATS OR HAIR COVERINGS. HAIR MUST BE RESTRAINED AND COVERED WITH A HAT OR HAIR NET. PROVIDE HAIR COVERINGS.
- 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
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Comment:
- THE BATHROOM DOOR DID NOT HAVE A SELF-CLOSING DEVICE AND WAS WIDE OPEN. BATHROOM DOORS MUST BE KEPT CLOSED EXCEPT DURING CLEANING AND BE PROVIDED WITH A SELF-CLOSING DEVICE. INSTALL A SELF-CLOSER AND KEEP DOOR CLOSED.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
11/28/2011 | Routine Inspection |
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS(RED PEPPERS) ON THE WALK IN COOLER FLOOR. KEEP IT CLEAN. AT THE TIME OF INSPECTION IT WAS CLEANED AND THE VIOLATION WAS CORRECTED.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS(RED PEPPERS) ON THE WALK IN COOLER FLOOR. KEEP IT CLEAN. AT THE TIME OF INSPECTION IT WAS CLEANED AND THE VIOLATION WAS CORRECTED.
- 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
|
11/29/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- SHIELD INSTALLED.
- 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: System Maintained in Good Repa
- Comment:
- DRAIN APPEARS TO BE REPAIRED. GREASE TRAP - NO ODOR TODAY. METER CABINET - NO ACCUMULATION OF WATER SEEN TODAY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/15/2009 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Comment:
- INSTALL A SHIELD ON THE RIGHT SIDE OF THE HANDWASH SINK (ON WEST SIDE OF KITCHEN BY BURGER FREEZER) TO PREVENT SPLASH ON THE FREEZER, UTENSILS, OR FOOD.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE DRAINLINE FROM THE RINSE AND SANITIZE WELLS OF THE 3 COMP. SINK LEAKS --- REPAIR THE DRAINLINE. THE GREASE TRAP HAS A STRONG ODOR -- CLEAN THE GREASE TRAP. WATER HAS ACCUMULATED IN THE METER CABINET AND UNDER THE HAND WASH SINK. ELIMINATE LEAKS IF PREENT. CHANGE THE STRUCTURE OF THE CABINET SO WATER CANNOT ACCUMULATE WITHOUT MANAGERS BEING AWARE OF THE NEED TO CLEAN THIS PART OF THE FLOOR. DO YOU NEED A SOLID CABINET STRUCTURE OT WOULD AN OPEN STRUCTURE THAT ALLOWS EASY ACCESS TO THE FLOOR FOR CLEANING AND OBSERVATION OF LEAKS WORK BETTER?,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL THE PAPER TOWELL DISPENSERS OR AT LEAST SET A ROLL OF TOWELS AT EACH HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/25/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK-IN COOLER THERMOMETERS READ 43 DEGREES FARENHEIT. IN THE COOLER : CHILI= 47 DEGREES, WRAPPED PORTIONS OF BEEF = 43 DEGREES, MUSHROOM SAUCE IN PAN = 43 DEGREES. REPAIR OR ADJUST THE WALK-IN COOLER SO IT IS AT 38 - 39 DEGREES F. AND SO THE FOOD WILL BE HELD AT 41 DEGREES OR LESS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REMOVE THE ICE FROM THE CEILING AND UNIT OF THE WALK-IN FREEZER. ADJUST OR REPAIR THE UNIT. THE GREASE DRAINS ON EITHER SIDE OF THE GRILL RUN ONTO THE GRILL STAND CROSS MEMBERS THEN INTO A PAN ON THE FLOOR. ALSO THE ONE ON THE NORTH END OF GRILL IS NOT SEALED AT TOP ALLOWING GREASE TO RUN DOWN THE OUTSIDE OF THE DRAIN. REPAIR THE NORTH END GREASE DRAIN SO IT IS SEALED AT GRILL. PROVIDE A RACK OR STAND FOR THE CATCH PANS SO GREASE AND DEBRIS DOES NOT SPLASH ONTO FLOOR OR WALLS. REPAIR THE GREASE DRAIN ON NORTH END OF GRILL. , , REMOVE THE ICE FROM THE CEILING AND UNIT OF THE WALK-IN FREEZER. ADJUST OR REPAIR THE UNIT. THE GREASE DRAINS ON EITHER SIDE OF THE GRILL RUN ONTO THE GILL STAND CROSS MEMBERS THEN INTO A PAN ON THE FLOOR. ALSO THE ONE ON THE NORTH END OF GRILL IS NOT SEALED AT TOP ALLOWING GREASE TO RUN DOWN THE OUTSIDE OF THE DRAIN. REPAIR THE NORT END GREASE DRAIN SO IT IS SEALED AT GRILL. PROVIDE A RACK OR STAND FOR THE CATCH PANS SO GREASE AND DEBRI DOES NOT SPLASH ONTO FLOOR OR WALLS. REPAIR THE GREASE DRAIN ON NORTH END OF GRILL.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER HAS ACCUMULATED ON FLOOR UNDER WATER METER -- EITHER THE WALL TO FLOOR JUNCTURE OF THE CABINET IS NOT SEALED (ALLOWING WATER TO RUN UNDERNEATH WHEN FLOORS ARE CLEANED) OR THE WATER METER LEAKS. ELIMINATE THE WATER ACCUMULATION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/14/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Checkers Hamburgers, 26715 Eureka, Taylor, MI 48180 »