- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed at time of inspection heat sanitizing dishwasher is not measuring 160 F on surface of utensils as measured by an irreversible thermometer. Correct by repairing/replacing dishwasher so that it is heating surface of utensils to 160 F. Correct immediately a follow up will occur in about 10 days. Use three compartment sink to wash rinse sanitize until dishwasher is fixed. , ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed at time of inspection dry storage flour, and spices without label on container. Correct by providing a label for dry storage food taken out of the original packaging. Correct as soon as possible a follow up will occur a the next routine inspection.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed no hand wash sign in men's bathroom. Correct by providing as soon as possible a follow up will occur at the next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection shelving in reach in cooler is rusty. Non food contact surfaces should be smooth and easily cleanable to prevent the growth and spread of pathogens and contamination of particulate matter in food. Correct by removing rust and coating shelves with a smooth non absorbent paint/epoxy or replacing shelves. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
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02/17/2015 | Routine |
Restaurant representatives - add corrected or new information about Corporate Dining @yazaki, 6801 N. Haggerty Rd, Canton, MI 48187 »