- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOKLINE COLD HOLDING BINS HAD TUNA FISH AT 33 F, MAYONAISSE AT 30 F, AND SLICED TOMATOES AT 35 F. VIOLATION IS 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: Sanitizing Solutions, Testing
- Comment:
- BOTH QUAT AND CHLORINE TEST STRIPS ARE NOW ON SITE. VIOLATION IS CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/16/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- HAND WASH SINK NOW HAS A SECURE FAUCET AND IT PROVIDES HOT WATER. VIOLATION CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE "KAIRAK" COLD HOLDING UNIT HAD RAW HAMBURGER BEEF AT 39 F AND COOKED CHICKEN BREAST AT 31 F. UNIT TEMPERATURE GAUGE READ 36 F (AIR TEMPERATURE). THIS UNIT IS NOW IN COMPLIANCE. AT THE BACK (WEST) SIDE OF THE COOKLINE, TUNA FISH AND CHICKEN SALAD WERE 54 F. SHREDDED CHEDDAR CHEESE WAS 47 F. FACILITY WILL USE TIME AS A PUBLIC HEALTH CONTROL. RISK CONTROL PLAN AND " TIME AS A PUBLIC HEALTH CONTROL" HANDOUT PROVIDED. TUNA AND CHICKEN SALAD WERE DISCARDED DURING VISIT AND REPLACED WITH FRESH PRODUCT. STICKERS INDICATING DISCARD TIME WERE PLACED AT BINS AT TIME OF INSPECTION. ITEM WILL BE CONSIDERED CORRECTED UPON SUBMISSION OF RISK CONTROL PLAN AND WRITTEN POLICY PROCEDURE TO THIS OFFICE. DO THIS AS SOON AS POSSIBLE, FEBRUARY 13 2015 AT THE LATEST.,
- 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: Sanitizing Solutions, Testing
- Comment:
- NEITHER QUAT OR CHLORINE TEST STRIPS COULD BE FOUND. ACQUIRE BOTH TYPES OF STRIPS WITHIN 10 DAYS. RECEIPTS OR INVOICES FOR THEIR PURCHASE CAN BE E-MAILED OR FAXED TO WAYNE COUNTY HEALTH DEPT. OFFICE (SEE PAGE 1) TO SERVE AS PROOF OF CORRECTION.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/05/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- Altoshaam handsink faucet
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- THE HAND WASH SINK OPPOSITE THE THREE COMPARTMENT SINK HAS A LOOSE FAUCET AND DOES NOT PROVIDE ADEQUATE HOT WATER. TIGHTEN FAUCET AND REPAIR FIXTURE SO THAT WATER OF AT LEAST 100 F IS PROVIDED. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Locations:
- at the cookline
- Comment:
- AT THE NORTH END OF THE COOKLINE, THE "KAIRAK" WHEELED COLD FOOD HOLDING UNIT HAD RAW HAMBURGER AT 50 F, CHICKEN FILLETS AT 53 F AND COOKED BACON AT 58 F IN THE TOP BINS. ALONG THE BACK (WEST) END OF THE COOKLINE, THE TUNA FISH IN THE TOP BIN WAS 54 F. STAFF WERE INSTRUCTED TO DISCARD THESE ITEMS AFTER 6 HOURS HAVE ELAPSED. SERVICE BOTH THESE COOLERS IMMEDIATELY SO THAT CONTENTS ARE KEPT AT 41 F OR COLDER. UNTIL THEN, USE ONLY SMALL WORKING PORTIONS AND/OR USE WRAPPED ICE PACKS TO KEEP BELOW 41 F. ANOTHER OPTION IS TO USE TIME AS A CONTROL: MARK THE TIME OF PRODUCT REMOVAL FROM STORAGE, AND IF PRODUCT ISN'T USED WITHIN 6 HOURS, DISCARD IT. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION. ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- in the Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BOTH QUAT AND CHLORINE SANITIZER ARE ON SITE HERE, BUT NO TEST STRIPS COULD BE LOCATED BY STAFF. ACQUIRE BOTH QUAT AND CHLORINE SANITIZER TEST STRIPS IN 10 DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY TEST STRIPS ACQUISITION.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- in the 3-compartment sink
- Problems:
- Stored in water
- Comment:
- IN AN EMPTY COMPARTMENT OF THE THREE COMPARTMENT SINK, A PLASTIC CONTAINER OF WRAPPED UNOPENED PRIME RIB PACKETS IN STANDING WATER WAS PRESENT WITHOUT FLOWING WATER TO THE CONTAINER. BUCKET DRAINED AND PRIME RIM RELOCATED TO WALK-IN COOLER AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
01/22/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding chicken at 144f.
- 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: Preventing Contamination from
- Comment:
- Corrected by using gloves to prevent bare hand contact with RTE food.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
08/14/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Cookline hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Chicken was at 110-125 in the cook line lower hot holder. Hold at or 135f. The chicken was discarded and the holder temp was turned up. 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)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- The cook was assembling sandwiches with bare hands. Corrected by wearing gloves
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Storage area
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- The handle of the batter flour scoop is in the food. Store with handle out of the food. When the flour gets low, remove the scoop so that the handle does not fall over into the food. Corrected by removing the scoop.
- 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
|
07/31/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY REPAIRING THE MACHINE TO PROVIDE 100PPM CHLORINE SANITIZER.
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING SANITIZER TEST DEVICE.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/14/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- THE DISH MACHINE FAILED TO PRODUCE SANITIZER. REPAIR TO PROVIDE 50-100PPM CHLORINE.,
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- THE SANITIZER TEST STRIPS ARE DAMAGED BY CHLORINE - REPLACE TEST STRIPS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
01/21/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE CHLORINE SANITIZER TESTED AT 0 PPM. REPAIR TO PROVIDE SANITIZER. SANITIZE IN 3- COMPARTMENT SINK UNTIL REPAIRED., ,
- 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine, Sanitizer test kit quaternary ammonia
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., A designated employee storage/locker area shall be provided and used.
- Comment:
- NO TEST DEVICE FOR QUATERNARY AMMONIUM OR FOR CHLORINE. PROVIDE AND KEEP ACCESSIBLE AT ALL TIMES WHEN OPERATING., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Storage area
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- SMALL PLASTIC SAMPLE SPOONS STORED JUMBLES. STORE WITH HANDLES OUT OR UP TO PREVENT HAND CONTACT WITH FOOD PORTION OF SPOONS., OBSERVED HANDLE OF FOOD SCOOP IN THE DRY CHICKEN BATTER MIX IN THE BULK FOOD BIN. STORE WITH HANDLE OUT OF FOOD.
- 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
|
01/06/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING SHAKE PRODUCT (DAIRY) AT 41F IN HOPPER.
- 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: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: When to Wash
- Comment:
- CORRECTED BY PREVENTING CROSS CONTAMINATION AT GRILL BY DIVISION OF DUTIES - HAMBURGER COOKING AND ASSEMBLING ARE DIFFERENT EMPLOYEES, REDUCING THE NEED FOR GLOVE CHANGE / HAND WASHING.
- 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
|
07/23/2013 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- BOTH HOT WATER TANKS WERE BROKEN AND FACILITY HAD NO HOT WATER. CORRECTED AT INSPECTION BY REPAIRING 1 TANK AND HOT WATER WAS PROVIDED. IT IS RECOMMENDED TO HAVE A WRITTEN CONTINGENCY PLAN TO ENACT IN EVENT OF WATER/ HOT WATER FAILURE TO OPERATE SAFELY DURING THOSE TIMES
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE CUSTARD IN SHAKE MACHINE HOPPER WAS AT 47F. CORRECT IMMEDIATELY TO PROVIDE 41F. A FOLLOW UP WILL BE CONDUCTED 3-10 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK HANDLE HAMBURGER BUNS WITH BARE HANDS. USE GLOVES/ UTENSIL AS STATED IN FOOD CODE. THIS IS A REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN FOR FOLLOW UP. CHRONIC VIOLATION WILL RESULT IN OFFICE CONSULTATION WITH $200 FEE.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Cookline
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED COOK CROSS CONTAMINATE HAMBURGER BUNS BY HANDLING TONGS THAT HAD THE HANDLE IN RAW HAMBURGER THEN ASSEMBLING SANDWICHES, SAME COOK ALSO TOUCHED RAW HAMBURGER WHEN GETTING THE MEAT FROM THE COOLER FOR THE STOVE THEN ASSEMBLED SANDWICH WITHOUT WASHING HANDS/ CHANGING GLOVES BETWEEN RAW MEAT AND READY TO EAT FOOD. ALWAYS WASH HANDS/CHANGE GLOVES BETWEEN RAW MEAT AND READY TO EAT FOOD HANDLING. THE FOOD WAS DISCARDED AND COOK WASHED HANDS AND CHANGED GLOVES. A FOLLOW UP WILL BE CONDUCTED 3-10 DAYS.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FISH COOLER IS AT 47F FOOD TEMP. THE FISH IS TIME CONTROLLED FOR SAFETY. COOLERS MUST BE ABLE TO MAINTAIN FOOD AT 41F OR LOWER. REPAIR COOLER. PRIORITY VIOLATION NOT CITED BECAUSE FOOD WAS TIME CONTROLLED WITH MARKINGS.
- 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.
|
07/15/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED: NO DROPPINGS OR OTHER EVIDENCE OF PESTS OBSERVED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
02/11/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) rodents mice
- Locations:
- storage area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MOUSE DROPPINGS OBSERVED IN CORNER OF LAUNDRY ROOM UNDER SHELVING. ELIMINATE THE MICE WITHIN 10 DAYS. REMOVE THE DROPPINGS, AND CLEAN AND DISINFECT THE AREA IMMEDIATELY.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Locations:
- prep cooler
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- A BAG OF CHICKEN WAS FULL OF CONDENSATE WASTE WATER, STORED IN THE REACH IN COOLER UNDER THE OPEN TOP MEAT COOLER AT THE COOK LINE. APPARENTLY, THE COOLER HAD LEAKED INTO AN OPENING IN THE BAG. CORRECTED BY DISPOSING OF THE CHICKEN, AND THAT PART OF THE COOLER WILL NOT BE USED UNTIL REPAIRED PER THE STORE G.M. A SIGN WAS POSTED ON THE COOLER DOOR STATING SAME.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
01/25/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- No live cockroaches found-several found on trap. Traps outside of laundry/storage room are free from insects. Continue to use traps, monitor, and spray for pests. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/20/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) cockroaches
- Locations:
- back room
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- COCKROACHES FOUND IN BACK LAUNDRY/STORAGE ROOM. REMOVE PESTS FROM FACILITY., ADD MORE TRAPS THROUGHOUT KITCHEN AREA, CLEAN ANY HARBORAGE AREAS INSIDE AND OUTSIDE OF FACILITY., THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE THIS VIOLATION IS CORRECTED.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- ONE-SIXTEENTH (1/16) PANS USED AS SERVING UTENSILS FOR FLOUR, SUGAR, AND BATTER. USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION. ONE
- 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
|
09/05/2012 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY INSTALLING A NEW FAUCET TO PROVIDE HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY INSTALLING A NEW FAUCET TO PROVIDE HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/11/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Kitchen/ Food Prep Area, Front Counter Area
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- PRE-SET HAND WATER A THE KITCHEN HAND SINK WAS AT 72. PROVIDE WARM WATER. THE WATER WAS ADJUSTED TO PROVIDE 100F WATER. THE HAND SINK AT THE FRONT COUNTER/TAKE OUT AREA DOES NOT WORK. REPAIR THAT SINK TO ALLOW TIMELY/CONVENIENT HAND WASHING WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Kitchen/ Food Prep Area, Front Counter Area
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- PRE-SET HAND WATER A THE KITCHEN HAND SINK WAS AT 72. PROVIDE WARM WATER. THE WATER WAS ADJUSTED TO PROVIDE 100F WATER. THE HAND SINK AT THE FRONT COUNTER/TAKE OUT AREA DOES NOT WORK. REPAIR THAT SINK TO ALLOW TIMELY/CONVENIENT HAND WASHING WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/27/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen in establishment. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Comment:
- Reach-in cooler under counter is holding PHFs under 41 F-coleslaw 37 F, lemons 39 F. Top of main prep unit holding under 41 F-chicken salad 39 F, sliced tomatoes 39 F. Cooler next to grill holding under 41 F-chicken 39 F, ground beef 39 F, corned beef 39 F. VIOLATION 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: Controlling Pests
- Comment:
- No fruit flies seen in establishment. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Comment:
- Reach-in cooler under counter is holding PHFs under 41 F-coleslaw 37 F, lemons 39 F. Top of main prep unit holding under 41 F-chicken salad 39 F, sliced tomatoes 39 F. Cooler next to grill holding under 41 F-chicken 39 F, ground beef 39 F, corned beef 39 F. VIOLATION 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)
|
09/27/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- kitchen ice machine(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies on wall behind and to the side of the ice machine. No fruit flies seen anywhere else in kitchen or dining room. Eliminate from facility.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Two employee beverages without lids. , Lids placed on cups. VIOLATION CORRECTED during inspection.
- 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: Hot and cold holding
- Items:
- Cold food item(s), Cold food item(s), Cold food item(s)
- Locations:
- Front counter reach-in cooler(s), kitchen prep cooler, kitchen prep cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Reach in coolers under counter are not holding foods below 41 F: coleslaw 55 F, sour cream, 57 F. Coil is frozen: repair., Top of main prep unit in kitchen is not holding potentially hazardous foods at or below 41 F: chicken salad, 49 F
- General violation description:
- 3-501.16 - sliced tomatoes 49 F. , Items in prep unit next to grill are stacked above top of pans and these foods are not holding below 41 F: ground beef 45 F, chicken breast 49 F, Reuben and prime beef 45 F.,
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- kitchen ice machine(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies on wall behind and to the side of the ice machine. No fruit flies seen anywhere else in kitchen or dining room. Eliminate from facility.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Two employee beverages without lids. , Lids placed on cups. VIOLATION CORRECTED during inspection.
- 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: Hot and cold holding
- Items:
- Cold food item(s), Cold food item(s), Cold food item(s)
- Locations:
- Front counter reach-in cooler(s), kitchen prep cooler, kitchen prep cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Reach in coolers under counter are not holding foods below 41 F: coleslaw 55 F, sour cream, 57 F. Coil is frozen: repair., Top of main prep unit in kitchen is not holding potentially hazardous foods at or below 41 F: chicken salad, 49 F
- General violation description:
- 3-501.16 - sliced tomatoes 49 F. , Items in prep unit next to grill are stacked above top of pans and these foods are not holding below 41 F: ground beef 45 F, chicken breast 49 F, Reuben and prime beef 45 F.,
|
09/08/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Chicken moved to lower shelf
- General violation description:
- 3-302.11 - fish moved above chicken. Handout provided. VIOLATION CORRECTED DURING INSPECTION., RAW CHICKEN STORED ABOVE RAW FISH IN WALK-IN COOLER. RAW FOODS MUST BE STORED ON SHELVING TOP-TO-BOTTOM ACCORDING TO FINAL COOK TEMPERATURE: COOKED & READY-TO-EAT ON TOP SHELVES
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- under pop station
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD HAS ACCRUED IN DRAIN CUP UNDER DINING ROOM POP STATION. CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- ONE-SIXTEENTH (1/16) PANS USED AS SERVING UTENSILS FOR FLOUR, CHICKEN AND FISH BATTER. USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION.
- 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
|
02/22/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/25/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures, Physical facilities/structures
- Locations:
- under pop station, inside storage cabinet
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- MOLD/FOOD DEBRIS HAS ACCRUED IN DRAIN CUPS UNDER DINING ROOM POP STATION AND UNDER STORAGE CABINET IN DRIVE-THRU AREA. CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES. CLEAN CUPBOARDS WHERE BOTH OF THESE DRAINS ARE LOCATED.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- FOOD RESIDUE ON INTERIOR OF MICROWAVE (ON SHELF NEAR PREP SINK). CLEAN REGULARLY.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- mop closet
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET MOPS SITTING ON FLOOR IN AND AROUND MOP SINK. HANG TO AIR DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- walk in freezer, Dry storage area
- Problems:
- Improperly stored With handle in product, Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product., Store with handle extended out of product.
- Comment:
- SINGLE SERVICE CUPS USED AS SERVING UTENSILS IN WALK-IN FREEZER. ONE-SIXTEENTH (1/16) PANS USED AS SERVING UTENSILS FOR FLOUR, CHICKEN AND FISH BATTER. USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- Dry storage area, walk in freezer
- Problems:
- Improperly stored With handle in product, Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product., Store with handle extended out of product.
- Comment:
- SINGLE SERVICE CUPS USED AS SERVING UTENSILS IN WALK-IN FREEZER. ONE-SIXTEENTH (1/16) PANS USED AS SERVING UTENSILS FOR FLOUR, CHICKEN AND FISH BATTER. USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION.
- 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
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MANY OF PIECES OF CARDBOARD ON THE GROUND INSIDE DUMPSTER ENCLOSURE. KEEP ENCLOSURE CLEAN.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
06/07/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Chlorine concentration at ~100 ppm. VIOLATION 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
|
12/16/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Culver's Restaurant, 11001 Belleville Rd., Van Buren, MI 48111 »