- Cleaning, Frequency and Restri
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Observed at time of inspection filters under hood have a thick build up of dust. Correct by cleaning at a frequency able to prevent the buidl up of dust. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
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04/15/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- prep line
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above 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
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10/07/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THE OPERATOR PURCHASED THE CHLORINE TEST STRIPS. HERE AFTER THE OPERATOR IS GOING TO USE THE BLEACH AS THE SANITIZER. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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)
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04/17/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy Quaternary Ammonia Test Strips to find the concentration of the sanitizer solution. A follow up inspection will be conducted with in 10 days.,
- 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)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- There is a gap underneath the back door. Close that gap to prevent the pests (mice) entering into the facility. Correct this violation by next inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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04/09/2014 | Routine Inspection |
| No violation noted during this evaluation. | 10/23/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SAUCES HAVING GARLIC IN OIL, COOKED CHICKEN PIZZA CHEESE, INDIAN CHEESE, CUT TOMATOES AT 48-51F IN THE TOP AND BOTTOM OF THE PREP COOLER. THIS IS A REPEAT VIOLATION. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. CORRECTED: THE FOOD WAS MOVED TO THE WALK IN COOLER.
- 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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10/23/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN THE PREP COOLER.
- 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: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING RAW CHICKEN BELOW OTHER FOOD AND UNCLEAN PRODUCE SEPARATE.
- 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
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05/01/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE PREP COOLER OBSERVED COOKED CHICKEN AT 43F-50F AND TOFU AT 50F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F. DISCARD ANY POTENTIALLY HAZARDOUS FOODS OVER 41F AND MOVE OTHER ITEMS TO COOLER THAT CAN HOLD 41F OR BELOW. ALL FOOD OVER 45F WAS DISCARDED, AND REMAINDER MOVER TO A 41F COOLER.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- 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:
- IN THE WALK-IN COOLER OBSERVED RAW CHICKEN STORED OVER PACKAGES OF CHEESE, UNCLEAN PRODUCE OVER READY TO EAT FOODS, AND UNCOVERED FOODS. TO PREVENT CROSS CONTAMINATION, STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS, STORE UNCLEAN PRODUCE BELOW READY TO EAT FOODS, AND COVER FOODS. ,
- 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
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04/10/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: ALL SURFACES AND EQUIPMENT HAS BEEN CLEAN AND IS CLEAN TO SIGHT AND TOUCH.
- 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
- Food Preparation
- Comment:
- CORRECTED: A SPLASH GUARD HAS BEEN INSTALLED ON THE LEFT SIDE OF THE HAND SINK AT THE PREP COOLER.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: -THE WALK-IN COOLER IS NOW HOLDING PROPER TEMPERATURES BELOW 41F. -ALL COLD HOLD UNITS HAVE BEEN TURNED ON AND ARE HOLD TEMPS BELOW 41F. -ALL UNUSED EQUIPMENT HAS BEEN REMOVED -THE FAN WITHIN THE RESTROOM HAS BEEN REPLACED AND IS WORKING PROPERLY. -THE MICROWAVE OVEN HAS BEEN REMOVED FROM THE FACILITY.
- 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.
- Junctures, Coved/Enclosed/Seal
- Comment:
- CORRECTED: VINYL COVE BASE HAS BEEN INSTALLED AT ALL FLOOR / WALL JUNCTURES IN THE FOOD SERVICE AREAS.
- 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.
- Outer Openings, Protected
- Comment:
- CORRECTED: THE WEATHER STRIP AT THE BASE OF THE BACK DOOR HAS BEEN REPLACED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Surface Characteristics, Indoo
- Comment:
- CORRECTED: -THE CEILING TILES WITIN IN THE KITCHEN AREA HAVE BEEN REPLACED WITH VINYL CLAD TILES. -THE TILES USED TO COVER THE TOP OF THE WALK-IN COOLER HAVE BEEN REPLACED WITH CLEANABLE VINYL CLAD TILES. -THE DIVIDER WALL AT THE MOP SINK HAS BEEN COVERED WITH FRP PANEL. -THE FLOOR OF THE WALK-IN COOLER HAS BEEN REPAIRED.
- 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
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01/20/2012 | Follow-up |
Restaurant representatives - add corrected or new information about Desi Pizza (Curry On Crust), 45490 Ford Rd, Canton, MI 48187 »