- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- on the counter(s)
- Problems:
- With accumulation of debris
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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03/05/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- below the beverage station
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed at time of inspection mold growing in the drain under the water (pop) machine. Correct by cleaning at a frequency able to prevent the build up of mold and food debris. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
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03/06/2014 | Routine |
- 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.
- Comment:
- FOOD PACKAGE WAS STORED ON THE FLOOR OF THE WALK IN FREEZER. STORE IT 6 INCHES ABOVE THE FLOOR. AT THE TIME OF INSPECTION IT WAS STORED ON THE SHELF AND THE VIOLATION WAS CORRECTED.
- 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
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03/06/2012 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- NOTICED AN OPENED CAN OF CHOCOLATE SYRUP IN THE WALK IN COOLER. THE OPEN CANS MAY GET RUSTED AT THE OPEN END AND THE RUST MAY FALL INTO THE FOOD CONTAMINATING IT. TRANSFER THE CONTENTS INTO A FOOD GRADE STORAGE CONTAINER TO AVOID POSSIBLE CONTAMINATION. THE OPERATOR CORRECTED THE VIOLATION AT THE TIME OF INSPECTION BY TRANSFERRING THE CONTENTS INTO THE FOOD GRADE CONTAINER.
- 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
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03/14/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- The upper interior components of the ice machine have been cleaned and sanitized. Observed clean to sight and touch. 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
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03/18/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold growth and lime build up on the upper interior components of the ice machine. Remove all components and clean and sanitize them according to the manufacturer's instruction. ,
- 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed dried food debris on the interior surface of both microwaves in the facility. Keep cooking equipment clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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03/11/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LUNCH MEATS, TUNA SALAD NOT DATE MARKED. ALL POTENTIALLY HAZARDOUS FOODS PREPARED AND HELD FOR OVER 24 HOURS MUST BE DATE MARKED CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY PLACING DATES ON ITEMS 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS AFTER REPORTING TO WORK THEN STARTED TOUCHING UTENSILS. EMPLOYEES MUST WAS HANDS AFTER REPORTING TO WORK BEFORE TOUCHING UTENSILS OR FOOD. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND PROPER HAND WASHING CORRECT IMMEDIATELY
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- BOTH HAND WASHING SINKS IN KITCHEN/ PREP AREAS HAD NO PAPER TOWEL. RAG HANGING AT SINK. DO NOT USE RAG TO DRY HANDS. PAPER TOWELS MUST BE USED. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT BOTH SINKS. RAG REMOVED FROM HAND WASHING SINK CORRECTED
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- DIPPER WELL TURNED OFF AT COFFEE MAKING LINE AREA. KEEP DIPPER WELL AT ALL TIMES WHEN IN USE UTENSILS ARE IN WELL. CORRECTED AT TIME OF INSPECTION BY TURNING ON DIPPER WELL. CORRECTED
- 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) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 4 WET RAGS STORED ON COUNTER TOPS. STORE IN SANITIZER SOLUTION IN BETWEEN USE CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY STORING RAGS IN 100 PPM CHLORINE IN BETWEEN USE
- 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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09/03/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- A COUPLE OF EMPLOYEE DRINKING CUPS FOUND WITH NO LID OR STRAW. ALL EMPLOYEE DRINKING CUPS MUST HAVE A LID AND STRAW. CORRECT IMMEDIATELY RISK CONTROL PLAN PROVIDED AND FILLED OUT BY MANAGER AT TIME OF INSPECTION EMPLOYEE EATING BY UTENSIL STORAGE/ FOOD AREA. EAT IN CUSTOMER AREA OR AT OFFICE DESK AWAY FROM FOOD AND UTENSILS CORRECTED BY DISCARDING DRINKING CUPS AND BY EDUCATION CORRECTED
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES NOT WASHING HANDS BEFORE GLOVE USE. EMPLOYEE ALSO OBSERVED WIPING HANDS IN RAG. EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A PAIR OF GLOVES AND WHEN SOILED. CLOTH RAG CAN NOT BE USED TO DRY OR WIPE HANDS. CORRECTED BY EDUCATION AND BY PROPER HAND WASHING CORRECTED
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEE PREPARING SANDWICHES WITHOUT A HAT OR HAIR NET. EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET CORRECT IMMEDIATELY
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- A COUPLE OF WET RAGS STORED ON COUNTER TOPS. STORE IN SANITIZER SOLUTION IN BETWEEN USE CORRECT IMMEDIATELY
- 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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04/01/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- A COUPLE OF EMPLOYEE DRINKING CUPS HAVE NO LIDS OR STRAW. ALL EMPLOYEE DRINKING CUPS MUST HAVE A LID AND STRAW CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING BOTH CUPS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- NO EMPLOYEES WEARING HATS OR HAIR NETS ALL EMPLOYEES PREPARING FOOD (SANDWICHES) MUST WEAR A HAT OR HAIR NET CORRECT IMMEDIATELY
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE HAND WASHING SIGNS TO BOTH RESTROOM'S
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Comment:
- FRONT DOOR PROPPED OPEN. KEEP CLOSED OR PROVIDE TIGHT FITTING SCREEN CORRECTED AT TIME OF INSPECTION BY CLOSING DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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10/03/2008 | Routine Inspection |
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