- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Cookline floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- 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.
- 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
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05/06/2015 | Routine |
- Critical: Cooling Methods
- Comment:
- Observed at time of inspection all food in walk in cooler at 41 F or below. Food is still stored in deep containers but staff are cooling food rapidly with ice bath and ice wands before placing in cooler. Staff are now taking temperatures of the food to make sure it is at 41 F or below before it is placed in the cooler. Corrected.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Food Temperature Measuring Dev
- Comment:
- Observed at time of inspection digital probe thermometer provided. Corrected.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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11/17/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- Observed at time of inspection in walk in cooler 4 inch deep plastic pan of baked beans at 55 F. All other food was at 41 F or below. Employees stated beans had been cooked at 8:00 am. Beans had been cooler for approximately 7 hours, employees stated they do not normally take temperatures of the product as its cooling. When cooling potentially hazardous food it must be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F or below within 4 hours. To help accomplish this food should be separated into small pans no more then 2 inches deep. Metal pans help conduct cold air to food and speed up the cooling processes. Ice wands or ice baths can also be used to help cool food faster. Beans were Correct immediately. A follow up will occur in about 10 days. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no probe thermometer in facility for testing the temperature of food. Correct immediately by providing. This is a repeat violation a follow up will occur in about 10 days. Fill out risk control plan.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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11/07/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- Received Fax of a receipt of digital stab thermometer. Violation corrected.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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05/13/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection stab food thermometer not provided for taking temperatures of food. Correct by providing immediately a follow up will occur in about 10 days. If a fax or e-mail of a receipt is provided to David Pearson at the Wayne County Health Department a follow up will not be needed. If you have any questions you can reach David Pearson at phone number below for the Wayne County Health Department. E-mail: Dpearson@waynecounty.com Fax: 734-727-7165 Phone: 734-727-5891,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in prep cooler food on top pico and cut tomato's, guacamole, sour cream at 50-55 F. Food in bottom of prep was all at 41 F or below. Pico and cut tomato's were discarded guacamole and sour cream had only been out for 3 hours and were placed in walk in cooler for rapid cooling. The dial on the inside of the cooler was adjusted, at the end of the inspection prep cooler was holding all food at 41 F or below. Corrected.
- 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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05/07/2014 | Routine |
| No violation noted during this evaluation. | 11/18/2013 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- 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)
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11/04/2013 | Routine |
- Critical: Backflow Prevention Device, De
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Temperature Measuring Devices
- 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)
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05/01/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR IN RAIL COOLER WAS AT 43.7F AND THE MEAT TACO'S WERE AT 43.4 F AND THE SOUR CREAM WAS AT 51F IN THE PREP AREA. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. THE OPERATOR DISCARDED EVERYTHING IN THE COOLER. DO NOT USE THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. IN THE MEAN TIME USE TIME AS A PUBLIC HEALTH CONTROL OR USE AN ICE TRAY TO STORE THE WORKING CONTAINERS. VIOLATION WAS CORRECTED BY DISCARDING EVERYTHING IN THE COOLER AND THE OPERATOR IS PLANNING TO USE THE ABOVE TWO METHODS UNTIL IT IS FIXED.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE HAND WASH STATION HOT WATER FAUCET WAS MISSING. REPLACE IT.
- 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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10/03/2012 | Routine |
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The beverage dispensing nozzles were not cleaned. Clean them everyday. They were cleaned and sanitized at the time of inspection and the violation was corrected.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- At the front hand wash station, the hot water faucet is not working. Get it repaired 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.
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04/13/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 40F AND THE INDVEDUALLY PORTIONED TOMATO BALSA WAS AT 32F. OVERNIGHT THEY WERE FROZEN. THE COOLER CONDENSER COILS WERE CLEANED. VIOLATION HAD BEEN CORRECTED.
- 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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11/09/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 46F AND THE TOMATO SAUCE WAS AT 51F. NO OTHER FOOD PRODUCT WAS STORED IN THE COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
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11/02/2011 | 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:
- THE SINGLE DOOR SMALL COOLER WAS AT 45F IN THE BEGINNING AND REACHED 42F LATER. THE TOMATO SAUCE WAS AT 47F. (CUT TOMATOES AND TOMATO SAUCE WAS CONSIDERED POTENTIALLY HAZARDOUS FOOD BECAUSE OF HIGH WATER CONTENT AND LOW ACIDITY ). A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. MAKE SURE THAT ALL THE PHF IN THIS COOLER IS DISCARDED IF THE ITEMS WERE STORED FOR MORE THAN 4 HOURS AND THE TEMPERATURE IS MORE THAN 41F. WE RECOMMEND TO SET THE COOLER AT 38F TO COMPENSATE FOR THE FREQUENT OPENINGS. , ,
- 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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10/13/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- FOOD DEBRIS HAS ACCUMULATED IN THE TWO DOOR IN RAIL COOLER BOTTOM SHELF. AT THE TIME OF INSPECTION IT WAS WASHED,RINSED AND SANITIZED AND THE VIOLATION WAS CORRECTED.
- 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
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04/12/2011 | Routine Inspection |
- Items:
- Nonfood contact surface(s)
- Locations:
- behind fryers
- Problems:
- With accumulation of debris
- Corrections:
- Keep 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- behind fryers
- Problems:
- With accumulation of debris
- Corrections:
- Keep 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.
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10/21/2010 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED SHUT-OFF VALVES LOCATED DOWNSTREAM OF THE ATMOSPHERIC VACUUM BREAKER (AVB) ON THE MOP SINK. SHUT-OFF VALVES DOWNSTREAM OF THE AVB MAY CAUSE IT TO FAIL. TO PROTECT THE PUBLIC WATER SUPPLY, INSTALL A HOSE BIB VACUUM BREAKER ON RIGHT SIDE OF THE MOP SINK Y-VALVE, DOWNSTREAM OF THE SHUT-OFF VALVE. (THE LEFT SIDE LEADS TO A WALL MOUNTED SANITIZER UNIT THAT HAS BUILT IN BACKFLOW PREVENTION.) CORRECTED AT TIME OF INSPECTION BY PROPERLY INSTALLING A HOSE BIB VACUUM BREAKER DOWNSTREAM OF THE SHUT-OFF VALVE.
- 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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04/07/2010 | Routine Inspection |
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