- Repairing
- Items:
- Physical facilities
- Locations:
- in the dry storage room
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE THE INOPERABLE FLUORESCENT LIGHT FIXTURE IN THE DRY GOOD STORAGE ROOM.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/15/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- Corrected by cutting and raising drain pipes to form air gaps.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding whipped cream in a 41f cooler and holding coffee cream in an ice bath and using 4 hour time control with time markings.
- 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)
|
02/05/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- Not corrected: Provide air gaps on wait station ice bin and also prep line food sink drain pipe. Both pipes are in the cabinet under the ice cream freezer - draining into thew floor drain. Provide air gaps 2 time the pipe diameters.,
- 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: Potentially Hazardous Food (Ti
- Comment:
- Not corrected: whipped cream held above the ice cream freezer was 57f. Half & half cream at dining room wait station ice bath was 60f. Hold at or below 41f. Both were discarded. Correct immediately. Food in the cook line cooler was at 41f. ,
- 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)
|
01/09/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- The drain pipe from the wait station ice bin is laying on the floor drain. Elevate end of pipe to form an air gap and secure in place., ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Wait station prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) In the east end (right) cook line cold table: Cut tomatoes/lettuce and shredded cheese at 47-48f in the cooler top and ham was 47f in the left top drawer of same cooler. 2) Whipped cream was 54f in the open top cooler attached to the ice cream freezer at the wait station. Hold at or below 41f. Correct violation today. Noted food from the cook line cooler was discarded and the whipped cream put into a 40f cooler., Complete the risk control plan., ,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The top right drawer of the cook line cold table is difficult to close and does not seal. Food in the cooler was above 41f. Repair the drawer.
- 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.
|
12/05/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding at PHF at 41f in cooler and cream is no longer held in ice baths, now held in cooler. Use of time control was discussed.
- 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: When to Wash
- Comment:
- Corrected: Observed hand washing between soiled and clean wares, and re-educating employees on requirement.
- 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
|
06/30/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- Wait station Ice bath, Wait station prep cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- 1) In the kitchen wait station prep cooler top: observed cut lettuce at 49f, sour cream 47f, house made ranch dressing 48f. 2) Kitchen wait station ice bath: half and half cream at 52f and the ice melt water was 55f. 3) Dining room wait station ice bath: half and half cream at 57f and 62f. The ice was too low around the cream containers. Hold at or below 41f. Ensure effective ice bath for proper, safe cold holding. Monitor temps throughout each shift.,
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- dish washing area
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- The dish washing employee handles soiled customer wares, then handled clean wares (plates) without washing hands between soiled and clean dishes. Wash hands between soiled and clean dishes to prevent re-contamination of the cleaned dishes.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the kitchen floor more frequently, especially grout lines that are packed with food debris.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- dish washing area
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- Replace missing grout between floor tiles to prevent drain fly harborage under tiles and to prevent damage to tile adhesive the may lead to more damage.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/03/2014 | Routine |
| No violation noted during this evaluation. | 12/03/2013 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Cookline
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- PREP UTENSILS AND CUTTING BOARDS ARE NOT WASHED WITHIN EVERY 4 HOURS (CLEANED EVERY 8 HOURS). WASH, RINSE, SANITIZE EVERY 4 HOURS OR MORE OFTEN. CORRECTED: THE PIC STATED THAT THOSE WARES WILL BE CLEANED EVERY 3 HOURS.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline Cooler Drawer
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN COOK LINE DRAWERS: PEPPER JACK AND MOZZARELA CHEESE, MACARONI SALAD AT 48-50F. HOLD AT OR BELOW 41F. CORRECTED BY DISCARDING AND WILL USE WALK IN COOLER. REPAIR THE GASKET ON THE DRAWER.
- 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)
|
06/25/2013 | Routine |
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- kitchen
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Unused equipment sitting in small back dining area and in back of kitchen (reach-in freezer). Remove.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Surface Characteristics
- Locations:
- mop sink area
- Problems:
- Not nonabsorbent in areas subject to moisture
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of wall in mop sink area is wood. Seal wood with waterproof sealant or non absorbent material (e.g. FRP, stainless steel, etc.).
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
12/14/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- PIC attached new container & primed dispensing unit. Sanitizer at approximately 300 ppm quat. VIOLATION CORRECTED., Sanitizer concentration of quaternary ammonia (3 compartment sink) at zero (0) ppm. A quaternary ammonia compound shall have a range of 200-500 ppm. Container is empty.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- countertop(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Smoothie prep area has dried smoothie residue on counter. 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.
|
06/08/2012 | Routine Inspection |
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- grease barrel/container
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Grease accumulation under grease barrel in parking lot. Power wash the area underneath and surrounding container.
- 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.
|
11/03/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Fan on floor of kitchen has greasy blades and blade guard. 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.
|
05/17/2011 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding, Light shielding
- Locations:
- dish room, Dry Storage room
- Problems:
- Not provided In dishwash area, Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SOME OF LIGHTS IN DISHROOM AND DRY STORAGE ROOM ARE NOT SHIELDED.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- Mop sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR LEAKING MOP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/30/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- behind ice machine floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SWEEP FLOOR BEHIND ICE MACHINE.
- 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.
- Repairing
- Items:
- Physical facilities, Physical facilities Wall(s)
- Locations:
- pop machine(s), walk-in cooler(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- BOARD BELOW POP MACHINE IS WARPED FROM WATER DAMAGE. REPLACE/REPAIR., STAINLESS COVING IN WALK-IN COOLER SEPARATED FROM WALL. REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/24/2010 | Routine Inspection |
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s) juncture
- Locations:
- Grill line
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVING TILE MISSING FROM WALL AT ENTRANCE TO GRILL AREA (GRILL SIDE). INSTALL COVING TILE IN THIS AREA TO PREVENT ROT AND FOOD RESIDUE.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
|
11/23/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline cold holding wells
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Items disposed of. VIOLATION CORRECTED DURING ROUTINE INSPECTION., PICO SAUCE AT 50 F, RANCHERO SAUCE AT 48 F, BATTER AT 44 F. INTERNAL TEMPERATURE OF FOOD MUST BE AT 41 F OR LESS.
- 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)
|
05/29/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Denny's, 2033 Rawsonville Rd., Van Buren, MI 48111 »