- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- MEATSAUCE OBSERVED TO BE BETWEEN 115F AND 128F INSIDE HOT HOLDING CABINET AND ON STEAM TABLE., POTENTIALLY HAZARDOUS FOODS REHEATED TO 165F AND HELD HOT AT 135F.
- 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)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- GIRLS RESTROOM employee restroom
- Problems:
- Runs for less than 15 seconds without need for reactivation Self-closing faucet
- Corrections:
- Repair/replace so that it runs for at least 15 seconds without need to reactivate.
- Comment:
- WATER AT HOT WATER FAUCETS ONLY RUNS FOR ONE SECOND BEFORE FAUCETS CLOSE AGAIN - WATER HAS TO BE ACTIVATED NUMEROUS TIMES IN ORDER TO EFFECTIVELY CLEAN HANDS - REPAIR IMMEDIATELY. FLOW OF HOT AND COLD WATER MUST RUN CONTINUOUSLY FOR AT LEAST 15 SECOND BEFORE HAVING TO BE REACTIVATED. LUNCH EMPLOYEES USE THE GIRLS RESTROOM IN BASEMENT ACROSS FROM CAFETERIA. THE UPSAIRS LOUNGE HANDSINK IS NOT CONVENIENTLY LOCATED AS REQUIRED.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF CUTLERY KITS AND MILK STRAWS STORED ON FLOOR IN KITCHEN DRY STORAGE AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- hot holding unit
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- HOT HOLDING CABINET IN CAFETERIA NOT MAINTAINING SAFE HOT HOLDING TEMPERATURES - REPAIR IMMEDIATELY.
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- DOORWAY WALL SURFACES Kitchen Area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE DOORWAY WALL SURFACES LEADING INTO KITCHEN - PROVIDE SMOOTH, DURABLE, NONABSORBENT, EASILY CLEANABLE SURFACES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/16/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce at 50 degrees stored in steam unit on serving line in cafeteria. Discard. Mark items if using time as a control or keep at or under 41 degrees. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately. Corrected at time of inspection by education and by manager putting back in cooler. Manager states that cut lettuce was put out a half hour ago from pre washed bag. Manager states that if lettuce does not go down to 41 degrees or less before lunch ends she will discard and not use next day.
- 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)
|
10/29/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures fan(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed exhaust fan leading to outside to kitchen with excessive dust on it. Clean fan. Physical facilities must be clean. Correct immediately
- 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.
|
05/14/2014 | Routine |
- Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED ABOUT 4 DRAIN FLIES IN KITCHEN HALL WAY PREP AREA. ESTABLISHMENT MUST BE FREE OF PESTS. ELIMINATE ALL DRAIN FLIES. CALL PEST CONTROL COMPANY AND CLEAN ALL FLOOR DRAINS. CORRECT IMMEDIATELY
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED NO TONGS OR INDIVIDUALLY WRAPPED APPLES AT SELF SERVICE LINE IN CAFETERIA. KIDS TOUCHING APPLES WITH FINGER. PROVIDE TONGS, INDIVIDUALLY WRAP APPLES OR HAVE ADULT KITCHEN HELP GIVE KIDS APPLES WITH GLOVES. FOOD MUST BE PROTECTED. CORRECT IMMEDIATELY
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
11/04/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED 3 RAGS STORED ON HAND SINK IN KITCHEN. HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES. DO NOT STORE ITEMS ON SINK. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY REMOVING ITEMS FROM HAND SINK. CORRECTED
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures fan(s) circulating
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED LARGE FLOOR FAN UNDER TABLE AND EXHAUST FAN LEADING TO OUTSIDE WITH EXCESS DUST ON IT. CLEAN FANS. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A. OBSERVED 2 SPATULAS CHIPPING. DISCARD AND REPLACE. B. OBSERVED 2 TALL OVENS NOT WORKING. REMOVE FROM FACILITY OR FIX. ACCORDING TO MANAGER, OVENS WERE USED IN THE PAST. THESE OVENS ARE NOT UNDER A HOOD. BEFORE FIXING OR REPLACING, CONTACT THE HAMTRAMCK BUILDING DEPARTMENT FOR APPROVAL OF OVENS TO BE USED. EQUIPMENT MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY.
- 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.
- Mechanical
- Items:
- Mechanical ventilation hood
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HOOD UNDER STOVE/OVEN UNIT AND ABOVE 2 TALL OVENS. GET APPROVAL FROM THE HAMTRAMCK BUILDING DEPARTMENT TO USE THESE ITEMS WITHOUT A HOOD. CORRECT IMMEDIATELY
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
06/03/2013 | Routine |
| No violation noted during this evaluation. | 12/13/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed extremely dirty wall exhaust fan. Clean to sight and touch as needed.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed broken food warming equipment in the kitchen. Repair or replace.
- 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.
|
12/06/2011 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water backing up from drain bowls under the 3 compartment sink. Water was draining on the floor of the kitchen. Plumbing must be maintained. Repair the clogged drain line and wash the floor after water is mopped up. Check the grease trap and the garbage disposal for clogs. The sink was repaired in my presence by the school's plumbers. The sink is now draining properly. No food was prepared or served in the kitchen at the time of the incident. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed very dusty wall vent fan in kitchen. Clean the fan cover to prevent dust from falling on the 3 compartment sink.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed damaged wall surface where paper towel dispenser was removed above the 3 compartment sink. Repair the wall to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/10/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/20/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/19/2008 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- COMPLIANCE 7-102.11 THE SPRAY CLEANER AND THE SPRAY SANITIZER ARE NOW LABELED.
- 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.
|
11/09/2007 | |
| No violation noted during this evaluation. | 01/04/2007 | |
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