- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no hand washing signs at hand sinks in restroom. Provide hand washing signs to these hand sinks in restroom's. Correct immediately
- 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.
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05/19/2015 | Routine |
| No violation noted during this evaluation. | 11/20/2014 | Routine |
| No violation noted during this evaluation. | 05/22/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CONSUMER ADVISORY HAS BEEN PROVIDED. CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- DATE MARKING HAS BE APPLIED TO CHEESE SLICES. ALL OTHER ITEMS PREVIOUSLY FOUND NOT DATE MARKED WERE NOT PRESENT. 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
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11/20/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD THERMOMETER HAS BEEN CALIBRATED. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- 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:
- ITEMS FOUND WITHOUT DATE MARKING: HOT DOGS, BACON, CHEESE, CHILI, AND COLESLAW. DATE MARK ALL POTENTIALLY HAZARDOUS COOKED FOOD AND PREPACKAGED FOODS STARTING THE DAY THEY ARE PREPARED OR OPENED. ,
- 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
- Availability
- Comment:
- SERVICE SINK NOT PROVIDED. VARIANCE MAY BE ON FILE.
- General violation description:
- 6-306.10 - A service sink or curbed cleaning facility shall be provided as specified under # 5-203.13(A).
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- 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-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Ice bin(s) ice scoop(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- 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
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11/06/2013 | Routine |
| No violation noted during this evaluation. | 05/22/2013 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling tiles
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace the missing ceiling tile to the overhead area adjacent to the kitchen grill. Simply keep all ceiling tiles properly in-place to provide a smooth and easily cleanable overhead surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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11/30/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and remove all onion skins from the top surfaces of the flip top retarder located within the small kitchen area. Do not let old food residuals accumulate on these equipment surfaces without frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/31/2012 | Routine Inspection |
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- Wash Room
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Keep the wash room door(s) properly
- General violation description:
- 6-501.19 - y closed when they are not being cleaned. Do not prop open between uses...Keep odors contained. :-)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in public restroom
- Locations:
- Wash Room
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a covered waste receptacle to the womens wash room. Keep lid closed when not in immediate use.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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11/21/2011 | Routine Inspection |
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- bar grill
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label the working containers of 'food related liquids' such as water, oil, sauces, with the common name of the liquid that they contain. This practice will help to minimize any accidental staff misuse of these products.
- 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.
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05/24/2011 | Routine Inspection |
- Critical:
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Found two sanitizer bottles over the food preparation table. They were removed an were stored away from the food at the time of inspection 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
- Critical:
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Found two sanitizer bottles over the food preparation table. They were removed an were stored away from the food at the time of inspection 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
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Found two sanitizer bottles over the food preparation table. They were removed an were stored away from the food at the time of inspection 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
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Some non working unused coolers are soiled. Keep them 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.
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Some non working unused coolers are soiled. Keep them 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Some non working unused coolers are soiled. Keep them 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.
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11/23/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- THE FOLLOWING CORRECTIONS WERE OBSERVED: 1. AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE 3 COMPARTMENT SINK DRAIN LINE AND THE RIM OF THE DRAIN BOWL LOCATED IN THE BASEMENT. PER THE OPERATOR, THE AIR GAP WAS CREATED BY CUTTING OFF A PORTION OF THE LINE AND RAISING IT UP. 2. AIR GAPS OF AT LEAST 1 INCH WERE ALSO OBSERVED BETWEEN THE END OF A SMALLER PVC DRAIN LINE AND A DRAIN TUBE AND THE RIM OF THE DRAIN BOWL NOTED ABOVE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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: Conveying sewage
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR STATED THAT WASTE MOP WATER IS NOT DISPOSED OF OUTSIDE THE ESTABLISHMENT. THE OPERATOR AGREED TO HAVE WASTE MOP WATER DISPOSED OF DOWN THE TOILET. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
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06/23/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- WHEN ASKED ABOUT THE WASHING OF FRUITS AND VEGETABLES, THE OPERATOR STATED THAT TOMATOES ARE WASHED IN THE BAR 3 COMPARTMENT SINK CLOSEST TO THE KITCHEN. WHEN EXAMINED, ALL 3 SINKS WERE TIED DIRECTLY TO A SINGLE PVC DRAIN LINE. THIS DRAIN LINE ENTERS INTO THE FLOOR AND WHEN TRACED FROM THE BASEMENT, IT APPEARS TO DISCHARGE INTO A LARGE PVC DRAIN BOWL AGAINST THE BASEMENT WALL. THE END OF THIS DRAIN LINE AND A SECOND SMALLER ONE WERE FOUND AT THE LEVEL OF THE RIM OF THE DRAIN BOWL. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE PVC DRAIN LINE (FROM THE 3 COMPARTMENT SINK) AND THE RIM OF THE DRAIN BOWL LOCATED IN THE BASEMENT. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: IF THE SECOND PVC DRAIN LINE NOTED ABOVE, ORIGINATES FROM EQUIPMENT WHERE FOOD OR UTENSILS ARE PLACED, THEN IT WILL BE NECESSARY TO PROVIDE AN AIR GAP FOR THIS LINE AS WELL. ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- 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: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- UPON INTERVIEWING THE PERSON IN CHARGE, IT WAS FOUND THAT WASTE MOP WATER MAY SOMETIMES BE DISPOSED OF DOWN AN OUTDOOR DRAIN IN THE ALLEY. SEWAGE SHALL BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. THE STORM DRAIN IS NOT AN ACCEPTABLE MEANS OF CONVEYING WASTE - MOP WATER. DISCONTINUE THIS PRACTICE IMMEDIATELY. COMPLIANCE WILL BE CHECKED WITHIN 10 DAYS. ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WHEN ASKED, THE PERSON IN CHARGE STATED THAT THE ESTABLISHMENT DOES NOT HAVE A MOP SINK. AT LEAST 1 MOP SINK SHOULD BE PRESENT IN THE ESTABLISHMENT FOR THE DISPOSAL OF WASTE MOP WATER AND SIMILAR WASTES. PROVIDE A MOP SINK IN THIS ESTABLISHMENT OR IF NOT FEASIBLE, THEN APPLY FOR A VARIANCE WAIVING THIS REQUIREMENT. EITHER THE INSTALLATION OF A MOP SINK OR AN APPROVED VARIANCE WILL BE CHECKED FOR AT THE NEXT ROUTINE INSPECTION. COMMENTS: IN THE INTERIM, ENSURE THAT ALL WASTE MOP WATER IS DISPOSED OF DOWN THE TOILET.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
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05/13/2010 | Routine Inspection |
- Critical: Conveying sewage
- Comment:
- no leak present today
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Comment:
- cheese tested 41 f rcp submitted and approved
- 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)
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11/30/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Dabrewskis, 220 Southfield, Ecorse, MI 48229 »