- Critical: Backflow Prevention Device, Wh
- Comment:
- Corrected Observed a hose bibb vacuum breaker has been installed on the mop sink to prevent possible failure from the pressure due to shut off valves being downstream of the AVB.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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04/14/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system must be installed to prevent backflow of liquids. Observed faucet at mop sink is improperly installed. Shut off valves should not be downstream of an atmospheric vacuum breaker (AVB). There are shut off valves on both sides of the "Y" splitter, which can cause undue pressure to the AVB and cause it to fail. Repair and replace system correctly to prevent from failing. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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03/17/2015 | Routine |
- Critical: Consumer Self-Service Operatio
- Items:
- Salad bar/ buffet
- Problems:
- Not provided
- Corrections:
- Provide personnel to monitor during service operations.
- Comment:
- Observed at time of inspection no supervision provided to salad bar. Students repeatedly dropped hand contact surface into ready to eat food. Corrected at time of inspection after reminding employees and volunteers to watch students at the salad bar. This is a repeat violation. Fill out provided risk control plan and submit to David Pearson at the Wayne County Health Department within 5 days. Corrected. Dpearson@waynecounty.com 734-727-5891 734-727-7400
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
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09/26/2014 | Routine |
- Critical: Consumer Self-Service Operatio
- Items:
- Salad bar/ buffet
- Problems:
- Not provided
- Corrections:
- Provide personnel to monitor during service operations.
- Comment:
- Observed at time of inspection no supervision at buffet line, witnessed students drop handle end of tongs into food or touching the food end of the tongs with hands. Corrected at time of inspection after discussion with employee/volunteer. Continue to provide supervision at salad bar.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- 3-compartment sink(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection iodine solution in three compartment sink below 25 ppm. Corrected at time of inspection, old solution drained and new solution made and tested between 12.5 and 25 ppm. 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
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03/21/2014 | Routine |
| No violation noted during this evaluation. | 09/11/2013 | Routine |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED 2 CHEMICAL SPRAY BOTTLES IN THE KITCHEN WITH NO LABELS INDICATING THE NAME OF THE CONTENTS. ALL WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS TO PREVENT MISUSE/CONTAMINATION. LABEL THE CHEMICAL SPRAY BOTTLES. CORRECT AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES WITH PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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09/24/2012 | Routine |
| No violation noted during this evaluation. | 09/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/21/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/16/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/25/2008 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- LARGE REACH-IN COOLER AND DISH MACHINE ARE NOT WORKING. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE OR DISCARD.
- 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.
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09/26/2007 | |
- Good Repair and Calibration
- Items:
- Food thermometer(s), Food thermometer(s) probe
- Locations:
- kitchen thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller, Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications., Calibrate in accordance with manufacturer specifications.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen dish washing area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Hobart dish machine is not functional. Dishes are done manually with 3 comp sink. This unit should be repaired for use as needed (back-up system) before next inspection.
- 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.
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05/17/2007 | |
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