| No violation noted during this evaluation. | 05/08/2015 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed at time of inspection three compartment sink far left compartment dose not hold water. Wash rinse sanitize processes is still occurring in proper order. For the mean time middle compartment is set up as wash and left compartment is rinse. Correct by fixing/replacing sink so that all three compartments hold water. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/21/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
05/16/2013 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- drain(s) 3-compartment sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A BUCKET UNDER THE 3 COMPARTMENT SINK TO COLLECT WATER FROM A SLOW LEAK. REPAIR OR REPLACE DRAIN.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/09/2012 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AVAILABLE AT BACK HAND SINK (ROLL IS EMPTY). PAPER TOWEL MUST BE AVAILABLE AT ALL TIMES. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED MUFFIN PANS IN BACK HAND SINK. HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES AND USED ONLY FOR HANDWASHING. DO NOT STORE ANYTHING IN HAND SINK.
- 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)
|
05/02/2011 | Routine Inspection |
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED CONTAINER OF WHIPPED CREAM STORED IN ICE BIN. ICE USED AS AN INGREDIENT CANNOT BE USED TO KEEP FOOD COOL. STORE WHIPPED CREAM IN COOLER.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Comment:
- RESTROOM DOOR IS NOT SELF-CLOSING. RESTROOM DOORS MUST HAVE A SELF-CLOSING MECHANISM.
- 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.
|
05/03/2010 | Routine Inspection |
- Critical: Handwashing Sinks, Location
- Comment:
- HAND SINK INSTALLED IN BACK PREP AREA. VIOLATION CORRECTED.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
|
02/10/2010 | Follow-up |
- Critical: Handwashing Sinks, Location
- Comment:
- SINK AND RELATED SUPPLIES HAVE BEEN PURCHASED. SINK TO BE INSTALLED ON WALL CENTRALLY LOCATEDIN BACK AREA. INSTALLATION TO HAPPEN BY FEBRUARY 1, 2010. WILL RETURN AT THAT TIME TO FOLLOW UP.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
|
01/15/2010 | Follow-up |
- Critical: Handwashing Sinks, Location
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Not in same room as food handling, Not in same room as food handling
- Corrections:
- Provide hand sink in same room as food handling., Provide hand sink in same room as food handling.
- Comment:
- THERE IS NO HAND SINK IN BACK PREP AREA WHERE CAKES ARE DECORATED AND FROSTING IS MADE. HAND SINKS MUST BE LOCATED IN EACH SEPARATE AREA THAT IS USED FOR FOOD PREP. INSTALL HAND SINK IN BACK PREP AREA. WILL REVISIT IN APPROXIMATELY 30 DAYS, IF MORE TIME IS NEEDED, PLEASE CONTACT WAYNE COUNTY HEALTH DEPARTMENT AT 734-727-7400.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Handwashing Sinks, Location
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Not in same room as food handling, Not in same room as food handling
- Corrections:
- Provide hand sink in same room as food handling., Provide hand sink in same room as food handling.
- Comment:
- THERE IS NO HAND SINK IN BACK PREP AREA WHERE CAKES ARE DECORATED AND FROSTING IS MADE. HAND SINKS MUST BE LOCATED IN EACH SEPARATE AREA THAT IS USED FOR FOOD PREP. INSTALL HAND SINK IN BACK PREP AREA. WILL REVISIT IN APPROXIMATELY 30 DAYS, IF MORE TIME IS NEEDED, PLEASE CONTACT WAYNE COUNTY HEALTH DEPARTMENT AT 734-727-7400., ,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- When Plans Are Required
- Items:
- Plan(s) conversion
- Problems:
- Not submitted for approval before Conversion
- Corrections:
- Submit plans for approval prior to continuation of work.
- Comment:
- HOT WATER TANK WAS REPLACED WITH INSTANTANEOUS HOT WATER SYSTEM. PRIOR APPROVAL IS NEEDED FOR ANY CHANGES. SUBMIT REQUEST FOR APPROVAL TO WAYNE COUNTY HEALTH DEPARTMENT.
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
|
11/17/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Wood
- Comment:
- WOOD ON SHELF UNDER PREP TABLE. NON-FOOD CONTACT SURFACES THAT ARE EXPOSED TO SPLASH, SPILLAGE, OR OTHER FOOD SOILING MUST BE SMOOTH AND EASILY CLEANABLE. PAINT OR OTHERWISE COVER WOOD, OR REMOVE WOOD.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
06/01/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Chocolate Bar Cafe', 20737 Mack, Grosse Pointe Woods, MI 48236 »