- 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:
- Observed at time of inspection hot dogs and bratwurst in reach in cooler without date marks. Corrected at time of inspection dates provided. 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection in walk in cooler and freezer food debris build up on the floors. On the inside of the walk in freezer ice building up on the condenser. On the hoods in concession 1 grease build up on the filters under the hood. Correct by cleaning all non food contact surfaces at a frequency able to prevent the build up of food particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored soiled Counter
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection soiled sanitizer cloths stored on counter tops. Sanitizer cloths must be stored clean and dry or completely submerged in sanitizer solution. Corrected at time of inspection sanitizer cloths removed for cleaning. Corrected.
- 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
|
10/27/2014 | Routine |
| No violation noted during this evaluation. | 10/25/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN BACK OF MEAT SLICER OF OBSERVED FOOD RESIDUE ACCUMULATING ON THE BACK OF THE BLADE ...RECOMMEND : BREAKING DOWN SLICER AND RUNNING THE EQUIPMENT THROUGH THE DISHWASHER......CAREFULLY INSPECTING BEFORE REASSEMBLY.
- 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: 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED/......NO DATES OBSERVED ON BAGIED LUNCH MEATS, SPINACH DIP, ROAST BEEF, COOKED RICE, ETC......NO DATING OBSERVED.
- 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
|
02/15/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NOTICED THE DRAIN PLATES OF THE DRINK DISPENSERS ARE SOILED IN BOTH THE CONCESSION STANDS. CLEAN THE DRINK DISPENSER DRAIN PLATE AT THE END OF THE DAY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- IN THE SECOND CONCESSION STAND THERE WAS NO SOAP . PROVIDE SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- IN THE SECOND CONCESSION STAND NO PAPER TOWEL WAS PROVIDED. PROVIDED PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
02/09/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ICE MAKER IN THE BASEMENT WAS CLEANED, WASHED,RINSED AND SANITIZED. VIOLATION HAD BEEN 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
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 40F AND THE CHEESE WAS AT 39F. VIOLATION HAD BEEN CORRECTED. THE OPERATOR DID NOT KNOW WHAT KIND OF REPAIR WAS DONE. 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: Storage, Separation
- Comment:
- AT THE TIME OF INSPECTION ALL THE CHEMICAL BOTTLES IN BOTH CONCESSION STANDS WERE STORED IN THE CABINET AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
03/03/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THE SIDE WALL OF THE ICE MAKER IN THE BASEMENT WAS SOILED. EMPTY THE ICE MAKER, CLEAN, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SINGLE DOOR TRAULSON REACH IN COOLER WAS AT 47F AND THE HALF & HALF WAS AT 48F, THE HOT DOGS WERE AT 46.5F DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD IN THIS COOLER AND DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MEETS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- SANITIZER SPRAY BOTTLES WERE STORED ON THE COUNTER WITH FOOD, SINGLE SERVICE ITEMS IN BOTH CONCESSION STANDS 1&2. STORE THEM AWAY FROM FOOD AND UTENSILS AND SINGLE SERVICE ITEMS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ALL THE DRINK DISPENSER HOLDERS AND DRAIN PLATES (BOTH 1 & 2 CONCESSION STANDS) ARE SOILED. CLEAN THEM EVERY DAY OR WHEN EVER THEY ARE USED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE HOOD FILTERS IN THE NO:2 CONCESSION STAND.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT ALL THE HAND WASH STATIONS IN CONCESSION STAND 1.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Storing Equip./Uten./Lin./Sing
- 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:
- AN OPEN BOX OF SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR IN THE CONCESSION STAND 2. STORE THEM 6 INCHES ABOVE 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
|
02/22/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Observed 0ppm quaternary ammonium at the 3-compartment sink. Keep concentration between 200-400ppm for quat. san. The sanitizer bucket hooked to dispenser was empty. Bucket was changed at time of inspection, and concentration observed at 200ppm. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean non food contact surfaces of equipment as often as necessary. -drain board for soda pop dispenser needs cleaning. -interior components of cappuccino machines need cleaning. Keep non-food contact surfaces of equipment 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.
|
02/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- WALK IN COOLER AT 38 DEGREES. FOOD UNDER 41 DEGREES
- 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)
- Hand Drying Provision
- Comment:
- PAPER TOWELS AT HAND SINKS IN CONCESSION STANDS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Comment:
- NO LEAK UNDER HAND WASHING SINK IN MENS RESTROOM
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/16/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RANCH DRESSING AND CREAM CHEESES AT 45 DEGREES IN WALK IN COOLER DOWNSTAIRS. DISCARD. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. WALK IN COOLER MUST BE AT 38 DEGREES OR LESS AT ALL TIMES. CORRECT IMMEDIATELY,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INSIDE AND UNDER CAPPUCCINO MACHINES IN BOTH STANDS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1 DOOR TALL TRAUSON COOLER IN CONCESSION STAND 2 AREA AT 48 DEGREES. NO FOOD IN COOLER. COOLERS MUST BE AT 38 DEGREES OR LESS AT ALL TIMES. CORRECT IMMEDIATELY DO NOT STORE FOOD IN THAT COOLER UNTIL CORRECTED
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWELS TO HAND WASHING SINKS IN BOTH CONCESSION STANDS THAT ARE MISSING THEM,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- FIX LEAK UNDER HAND WASHING SINK IN MEN'S BATHROOM BY CONCESSION STAND 2 PLUMBING SYSTEM MUST BE MAINTAINED,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/25/2009 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- PROVIDE AIR GAP FOR ICE BINS AT EAST END CONCESSION STAND TO PREVENT THE POSSIBILITY OF BACKFLOW, AIR GAP MUST BE AT LEAST 1 INCH CORRECT IMMEDIATELY,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Comment:
- MANAGER STATES THAT JUST WASHING AND RINSING OF UTENSILS DONE AT 3 COMPARTMENT SINK. UTENSILS MUST BE WASHED, RINSED, SANITIZED (WITH 200 PPM QUAT OR 100 PPM CHLORINE) THEN AIR DRIED CORRECT IMMEDIATELY,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A. CLEAN SLUSHY MACHINE NOZZLE AND SURROUNDING AREA. VERY STICKY B. CLEAN INSIDE AND UNDER NOZZLE AREA OF CAPPUCCINO/HOT CHOCOLATE MACHINES IN BOTH CONCESSION STANDS NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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 BOXES ON GROUND IN WALK IN FREEZER FOOD AND UTENSILS BOXES ON GROUND IN DRY STORAGE ROOM DOWNSTAIRS. KEEP ALL FOOD AND UTENSILS AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES CORRECT IMMEDIATELY,
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In walk in freezer
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELD IN WALK IN FREEZER,
- 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
|
03/03/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Compuware Sport Arena, 14900 Beck, Plymouth, MI 48170 »