- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed two cases of orange juice that was being stored on the floor of the walk-in cooler. Store all food 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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06/15/2015 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- WASTE RECEPTACLES MUST BE KEPT COVERED TO REMAIN INACCESSIBLE TO INSECTS AND RODENTS. OBSERVED BOTH LIDS ON GARBAGE DUMPSTER OPEN. KEEP DUMPSTER CLOSED WHEN NOT IN USE.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD MUST BE PROTECTED FROM CONTAMINATION BY STORING 6 IN FROM THE FLOOR. OBSERVED CARTONS OF ICE CREAM AND BOXES OF CAKE ON THE FLOOR IN THE WALK IN FREEZER. KEEP FOOD STORED OFF OF THE FLOOR AT A HEIGHT OF 6 IN OR MORE.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Ice machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. DOORS, SEALS, HINGES MUST BE INTACT, TIGHT AND ADJUSTED PROPERLY. OBSERVED COVER ON ICE BIN NOT FITTING PROPERLY. SCREWS WERE NOT SECURED. REPAIR EQUIPMENT WITH MANUFACTURER'S SPECIFICATIONS.
- 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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12/22/2014 | Routine |
- Critical: Demonstration
- Comment:
- TODAY THE PIC WAS ABLE TO DEMONSTRATE ADEQUATE FOOD SAFETY PRACTICES. THE EMPLOYEE HEALTH POLICY IS IN PLACE AND HAS BEEN REVIEWED BY ALL EMPLOYEES. VIOLATION CORRECTED.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
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07/10/2014 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- TODAY THERE WAS NO MANAGER OR PERSON WHO COULD DISPLAY ADEQUATE FOOD SAFETY KNOWLEDGE. A KNOWLEDGEABLE PERSON IN CHARGE MUST BE IN THE FACILITY AT ALL TIMES. THE CFM CERTIFICATE IS NOT POSTED IN ESTABLISHMENT. EDUCATE ALL EMPLOYEES ON FOOD HOLDING TEMPS, THERMOMETER USE, EMPLOYEE HEALTH, ETC. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE., THE PERSON IN CHARGE HAS NOT EDUCATED EMPLOYEES ON EMPLOYEE HEALTH REQUIREMENTS, THE EMPLOYEES TODAY WERE UNAWARE OF THE RULES REGARDING INCIDENTS OF VOMITING AND DIARRHEA AND WHEN TO LEAVE WORK OR RETURN TO WORK SAFELY ( 24 HOURS AFTER SYMPTOMS STOP). A HANDOUT ON THE BIG 5 AND REPORTING REQUIREMENTS WAS PROVIDED.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
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06/02/2014 | Routine |
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