- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT 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)
- Handwashing Signage
- Comment:
- BOTH THE MEN'S AND WOMEN'S REST ROOMS NOW HAVE SIGNS DIRECTING STAFF TO WASH THEIR HANDS. VIOLATION IS CORRECTED.
- 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.
|
05/26/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- near 3-compartment sink
- Comment:
- THE BINGO HALL THREE COMPARTMENT SINK IS USED FOR FOOD PREP. THE DRAINPIPE FOR THE RINSE AND SANITIZE COMPARTMENTS RESTS ON THE DRAIN BOWL RIM. PIPE WAS RAISED AT TIME OF VISIT FOR AN ADEQUATE AIR GAP SEPARATION. VIOLATION CORRECTED AT TIME OF INSPECTION.
- 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
- Critical: Consumption of Animal Foods th
- Comment:
- THE MENUS HAVE THE CONSUMER ADVISORY, BUT THE ITEMS TO WHICH THEY APPLY ARE NOT ASTERISKED. MENUS MODIFIED AT TIME OF VISIT WITH A MAGIC MARKER. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- in the reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CUPS OF CHILI PREPARED YESTERDAY WERE NOT DATE MARKED. CUPS WERE MARKED WITH EXPIRATION DATE AT TIME OF VISIT. VIOLATION CORRECTED AT TIME OF INSPECTION.
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- PACKETS OF BOTH CHLORINE AND QUAT SANITIZER POWDER ARE PRESENT AT THE BAR. QUAT TEST STRIPS ARE NOT ON SITE. ACQUIRE QUAT TEST STRIPS IN TEN DAYS OR LESS. A PHOTO OF THE STRIPS CAN BE E-MAILED TO ME TO SERVE AS ADEQUATE 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)
- Handwashing Signage
- Comment:
- SIGNS DIRECTING USERS TO WASH HANDS WERE NOT PRESENT IN THE MEN'S AND WOMEN'S REST ROOMS. PROVIDE DURABLE WATERPROOF SIGNS.,
- 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.
|
04/22/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED FISH AT 28 F INSIDE COOLER THAWING ON FLAT PAN SHEETS OF METAL AND IN SMALL INDIVIDUAL CONTAINERS. FISH IS TAKEN OUT OF FREEZER AND PLACED IN WALK-IN COOLER. CORRECTED. DISCUSSED KEEPING LOG SHEETS ON FISH TEMPERATURES. COPIES OF TEMPERATURE DATA WILL BE SUBMITTED WITHIN 2 WEEKS.
- 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)
|
05/23/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- MOP SINK HAS AVB PROTECTION. CORRECTED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED FISH THAWING IN WALK-IN AND SOME OF THE FISH WERE 41 F WHILE OTHERS WERE 46 F - 48 F. THE FISH THAT WERE 46 F- 48 F WERE DISCARDED. FOLLOW UP WITHIN 5 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)
|
05/15/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED MOP SINK WITHOUT AND ATMOSPHERIC VACUUM BREAKER(AVB). A DEVICE SHALL BE INSTALLED IN PLUMBING SYSTEM TO PRECLUDE BACKFLOW OF A SOLID, LIQUID, OR GAS CONTAMINANT ON WATER SUPPLY SYSTEM AT EACH POINT IN THE FOOD ESTABLISHMENT. PROVIDE AVB. FOLLOW UP WITHIN 10 DAYS.,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- EGG SALAD WAS 45 F AND UNCOOKED BACON 46 F IN WALK-IN COOLER. EXCEPT DURING PREPARATION , COOKING, COOLING OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) NEED TO BE 41 F OR LESS FOR COLD HOLDING. KEEP PHF AT 41 F OR LESS. EGG SALAD WAS DISCARDED BECAUSE IT WAS DATED 04-27-14 AND BACON PUT I ANOTHER COOLER CORRECTED. MONITOR COOLER AND FOOD TEMPERATURES. FOLLOW UP WITHIN 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)
|
04/29/2014 | Routine |
| No violation noted during this evaluation. | 04/25/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE BEVERAGE NOZZLES AT THE BAR AND THE BINGO SIDE BEVERAGE NOZZLES WERE DIRTY TODAY, ESPECIALLY THE PEPSI NOZZLE, CLEAN REGULARLY TO AVOID SOIL/MOLD/MILDEW BUILD-UP., CLEANED AT TIME OF INSPECTION. MONITOR DAILY.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
05/04/2011 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- bar Kitchen Area
- Problems:
- Not provided In service area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT FIXTURE IN MOP SINK ROOM IS NOT SHIELDED. PROVIDE LIGHT SHIELDS OR SHATTER-RESISTANT BULBS.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- hall kitchen reach-in refrigerator(s)
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- NO THERMOMETER IN ONE OF THE HALL REFRIGERATORS. PROVIDE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
05/13/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- IN THE HALL KITCHEN CLEAN THE RANGE BURNER DRIP PANS AND CHANGE FOIL.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- IN THE HALL KITCHEN REMOVE DUST AND DIRT FROM THE IN SIDE OF LOUVERS ON DOOR OF HOT WATER HEATER ROOM.
- 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.
- 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:
- IN THE HALL SIDE OF THE WALK-IN COOLER DO NOT STORE THE BAG OF ONIONS ON THE FLOOR.
- 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
|
11/10/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Overhead air diffuser
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner and free of old dust accumulations the overhead air diffuser(s) located in the kitchen areas. Simply wash often to remove accumulations.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Dish washing Area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the wall area immediately in front of the three compartment sinks. Simply wash the splash accumulations often to remove, resulting in a clean wall surfaces in front of sinks.
- 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.
|
05/20/2009 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- reach in cooler(s) Proceedural
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Reorganize reach-in cooler so that all raw hamburger meats are properly stored BELOW AND AWAY from all ready to eat type food items. , The Person in charge, CFM Cheryl corrected this violation at the time of the Inspection by correctly organizing the product within the reach-in cooler, placing the raw meats on the bottom most shelf. GOOD. Keep up this important Food Safety practice.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Grill line wall(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner with more frequent washings the wall area on reverse side next to the fryers. Wash often to remove any grease buildups.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- food prep area
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Begin practice of thawing frozen food items either under cold running water OR under refrigeration to achieve proper thawing.
- 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
|
08/13/2008 | Routine Inspection |
- Critical: Food Contact with Soiled Items
- Items:
- Equipment
- Locations:
- Utility room Utility sink
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- Do not store even temporarily, food relate equipment/utensils within the utility room near / over the mop sink., Utensil(s) relocated from the utility room at the time of inspection. GOOD. Simply keep these items out of utility room.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate all containers of food products in the walk-in cooler a minimum 6" off the floor to minimize the chance of accidental contaminations.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
|
02/22/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Democratic Club Of Taylor, 23400 Wick, Taylor, MI 48180 »