- Critical: Equipment Food-Contact Surface
- Comment:
- PIC STATED THE CUTTING BOARDS ARE BEING WASHED AND SANITIZED EVERY FOUR HOURS. NEW CUTTING BOARD ON ORDER FOR THE STAINED BOARD. 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
- Critical: Food Labels
- Comment:
- PIC STATED THAT LABELS ARE IN THE PROCESS OF BEING CREATED.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED THAT SANDWICHES IN THE GRAB-N-GO COOLER ARE FOUND AT 51 AND 48 DEGREES. THE BACK WALL COOLER SANDWICHES AT 54 DEGREES-OPERATOR STATED THOSE ITEMS WERE JUST MADE PROVIDE A PRODUCT TEMPERATURE OF 41 DEGREES OR LESS. PROVIDE A RISK CONTROL PLAN A TO HOW THE VIOLTATION WILL BE 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)
|
06/07/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Comment:
- PIC STATED THE CUTTING BOARDS ARE BEING WASHED AND SANITIZED EVERY FOUR HOURS. NEW CUTTING BOARD ON ORDER FOR THE STAINED BOARD. 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
- Critical: Food Labels
- Comment:
- PIC STATED THAT LABELS ARE IN THE PROCESS OF BEING CREATED.,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Sanitizing Solutions, Testing
- Comment:
- Test kit provided
- 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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05/07/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- BASED ON OPERATOR THE CUTTING BOARD IS CLEANED EVERY NIGHT. FOOD CONTACT SURFACES UNDER CONTINUOUS USE SHALL BE WASHED-RINSED -SANTIZED EVERY FOUR 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: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- OBSERVED THAT THE PRE-PACKAGED FOOD ITEMS MADE WITHIN THE FACILITY ARE LACKING INFORMATION ON THE LABELS. PROVIDE COMPLETE LABELING INFORMATION AS STATED IN THE CODE., ,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THAT FOODS IN THE BACKWALL COOLERS AND GRAB-N-GO COOLER FOUND AT ABOVE 41 DEGREES
- General violation description:
- 3-501.16 - TURKEY SANDWICH AT 58 & 48 DEGREES, TUNA SANDWICH AT 46 & 55 DEGREES, WRAP SANDWICH AT 44 DEGREES AND SLICED TOMATOES AT 49 DEGREES. HOLD COLD FOODS AT 41 DEGREES OR BELOW.,
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THAT THERE IS NOT A TEST KIT ON HAND.,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED THAT FOODSERVICE EMPLOYEES ARE WITHOUT HAIR RESTRAINTS.
- 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
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED THAT FOOD SHELVING WAS FOUND LESS THAT 6 INCHES ABOVE THE FLOOR IN THE WALK-IN UNITS.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED PLUMBING LEAK AT 3-COMPARTMENT SINK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/29/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWELS WERE AT THE HANDWASH SINK AS YOU ENTER FACILITY. EMPLOYEE TOOK THE PAPER TOWELS FROM THE OTHER HANDWASH SINK AND PUT AT THIS HANDWASH SINK, THUS THE OTHER HANDWASH SINK DID NOT HAVE PAPER TOWEL. PROVIDE PAPER TOWEL AT BOTH HANDWASH SINKS AT ALL TIMES., CORRECTED BY PROVIDING PAPER TOWELS AT BOTH HANDWASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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04/23/2014 | Routine |
- Critical: When to Wash
- Comment:
- OBSERVED EMPLOYEES SWITCHING TASKS AND NOT WASHING THEIR HANDS. HAND SINK IS BLOCKED WITH EQUIPMENT AND PERSONAL ITEMS. EMPLOYEES MUST WASH HANDS IN BETWEEN TASKS AND SWITCHING GLOVES. CORRECTED AT TIME OF INSPECTION - DISCUSSED HAND WASHING REQUIREMENTS WITH THE P.I.C AND WASH SINK WAS MADE AVAILABLE.
- 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
- Storing Equip./Uten./Lin./Sing
- Comment:
- OBSERVED PERSONAL ITEMS AND APRONS STORED ON TOP OF THE CLEAN SLICER. CLEAN TOMATO SLICER STORED ON THE FLOOR UNDER THE 3-COMP SINK WITH CHEMICALS. PROPERLY STORE CLEAN DISHES AND UTENSILS AWAY FROM POSSIBLE SOURCES OF CONTAMINATION. PROPERLY STORE PERSONAL ITEMS. CORRECTED AT TIME OF INSPECTION
- 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
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04/18/2012 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- hand wash sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Hot water at handsink is leaking, faucet turned off. Faucet on other hand sink is working. Repair immediately.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/26/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE REACH IN COOLER IS 38F(TURKEY) AND 41 (TUNA SALAD) RIGHT SIDE.
- 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)
|
07/14/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- RIGHT SIDE COOLER IS WORKING WELL TEMPS ARE UNDER 37F ON ALL POTENTIALLY HAZARDOUS FOODS. BOTH COOLERS WERE REPAIRED. LEFT SIDE COOLER IS HIGH TODAY, ROAST BEEF , CHICKEN, BACON, TUNA SALAD, AT 50-51F. CORRECT PROBLEM IMMEDIATELY. THERMOMETERS WERE CALIBRATED TODAY AT ESTABLISHMENT. ALL FOOD WAS REMOVED FROM THE LEFT UNIT AND THE REFRIG. COMPANY WILL BE HERE TOMORROW ACCORD. TO MANAGER.,
- 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)
|
06/14/2010 | 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:
- CUT MELONS/FRUIT SALAD WAS 50F IN FAR RIGHT COOLER. TURKEY WAS 44F. POTENTIALLY HAZARDOUS FOOD ITEMS IN THE MIDDLE COOLER WERE 43F, MONITOR TEMPS IN THIS COOLER AS WELL. THE COOLER ON THE LEFT HAD ALL POTENTIALLY HAZARDOUS ITEMS, TUNA SALAD, TURKEY, ETC AT 50F. DISCARD THE PREP TOP TABLE ITEMS IMMEDIATELY. REPAIR ALL UNITS, KEEP TEMP LOGS EVERY TWO HOURS FILL OUT A RISK CONTROL PLAN, EDUCATE ALL EMPLOYEES ON TEMPERATURE REQUIREMENTS FOR POTENTIALLY HAZARDOUS FOODS IMMEDIATELY.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT MELONS/FRUIT SALAD WAS 50F IN FAR RIGHT COOLER. TURKEY WAS 44F. POTENTIALLY HAZARDOUS FOOD ITEMS IN THE MIDDLE COOLER WERE 43F, MONITOR TEMPS IN THIS COOLER AS WELL. THE COOLER ON THE LEFT HAD ALL POTENTIALLY HAZARDOUS ITEMS, TUNA SALAD, TURKEY, ETC AT 50F. DISCARD THE PREP TOP TABLE ITEMS IMMEDIATELY. REPAIR ALL UNITS, KEEP TEMP LOGS EVERY TWO HOURS FILL OUT A RISK CONTROL PLAN, EDUCATE ALL EMPLOYEES ON TEMPERATURE REQUIREMENTS FOR POTENTIALLY HAZARDOUS FOODS IMMEDIATELY., ,
- 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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05/03/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE DISPLAY COOLER WAS AT 46.8 F AND THE TURKEY SANDWICH WAS AT 43.6F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. OPERATOR WANTS TO CHOOSE TIME AS PUBLIC HEALTH CONTROL FROM TODAY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. PREPARE A WRITTEN PROCEDURE AND MARK THE TEMPERATURE AND THE DISCARD TIMES. AT THE TIME OF INSPECTION THE WRITTEN PROCEDURE WAS PREPARED AND THE PRODUCT LOG WAS MAINTAINED. 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- HAND WASH STATION WAS BLOCKED WITH A GARBAGE CAN. IT WAS REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. NEVER BLOCK THE HAND WASH STATION BECAUSE IT DISCOURAGES EMPLOYEES TO WASH HANDS.
- 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)
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10/06/2009 | Routine Inspection |
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- HAND WASH STATION WAS BLOCKED BY MOP AND A DUST COLLECTOR. THEY WERE REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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)
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- HAND WASH STATION WAS BLOCKED BY MOP AND A DUST COLLECTOR. THEY WERE REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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)
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04/24/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Earl Of Sandwich (#14), Metro Airport-North Terminal, Gate D26 & D28, Romulus, MI 48242 »