- Critical: Before Use After Cleaning
- Comment:
- Observed quat sanitizer. Corrected
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Handwashing Sink, Installation
- Comment:
- Observed hot water in all restroom's. Continue to improve hot water situation in restroom's. Corrected
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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06/04/2015 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed no quaternary ammonium (quat) sanitizer. (rag bucket testes at 200ppm quat). According to manager they just ran out. Establishment must have sanitizer. Provide sanitizer to establishment to sanitize food contact surfaces. Correct immediately,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water at hand sinks in restroom's near cafeteria and restroom's near entrance. Provide hot water to these hand sinks. Correct immediately,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed back door leading to outside in kitchen not tight sealing. Provide weather strip to back door or fix door to make tight sealing. Correct by next routine 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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05/14/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- prep sink
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Prep sink floor drains (4) are dirty. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- walk in freezer(s), walk-in cooler(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Gaskets are broken and cracked on walk in cooler and walk in freezer doors.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- prep sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Water leaking onto floor in front of hand washing sink (near door to serving area). Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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11/20/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- Two hand sinks in food prep area now reaching at least 100 F. VIOLATION CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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08/15/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility front
- Locations:
- kitchen employee restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Two of three hand wash sinks dispensing water at 78 F. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100 F. Repair., Repair sinks. Do NOT use these sinks until repaired. WCHD will return within 10 days to ensure violation is corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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:
- Raw ground turkey stored above ready to eat lunch meats (ham, salami) in walk-in cooler. Raw foods must be stored on shelving top-to-bottom according to final cook temperature. See handout provided., Raw turkey moved to lower shelf of walk-in cooler. VIOLATION CORRECTED during inspection.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Ventilation hood canopy
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Ventilation hoods are dusty. 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- Frozen packaged lunch meat thawing in standing water in 2 sinks. Food shall be thawed completely submerged under running water.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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05/22/2014 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- LIGHT BROWN RESIDUE FOUND INSIDE THE ICE MACHINE. CLEAN.
- 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
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- restroom(s)
- Problems:
- Runs for less than 15 seconds without need for reactivation Metering faucet
- Corrections:
- Repair/replace so that it runs for at least 15 seconds without need to reactivate.
- Comment:
- EMPLOYEE RESTROOM FAUCET RUN FOR 7 SECONDS.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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11/20/2013 | Routine |
- Critical: Sanitizers, Criteria
- Items:
- Sanitizer(s)
- Problems:
- Do not comply with law
- Corrections:
- Remove from facility.
- Comment:
- A CHLORINE SANITIZER BUCKET FOUND WITH EXTREMELY HIGH LEVELS OF SANITIZER-AT 250 PPM. ALL SANITIZERS SHALL FALL INTO PROPER RANGE. DISCARD SANITIZER AND REFILL WITH CORRECT RANGE OF SANITIZER IMMEDIATELY., CORRECTED-ITEM DISCARED AND EMPLOYEE REFILLED WITH CORRECT SANITIZER LEVELS TODAY.
- General violation description:
- 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- walk in freezer(s) floor
- Problems:
- Not clean
- 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.
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06/05/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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12/07/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Dish wash area Dish machine
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Reinstall the suction tubing into the Quats sanitizer so that this unit always supplies sanitizer to the dish machine. Simply reinstall vacuum line.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- walk in freezer(s)
- Problems:
- Less than 10 foot candles
- Comment:
- Replace non-functioning fluorescent overhead light bulb adjacent to the entry door of the walk in freezer. This will help provide required illumination in the front area of this freezer.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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05/04/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen food prep table
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the can opener blade. This blade comes into contact with bulk foods being prepared so it must be maintained clean at all times. Simply keep clean with frequent trips through the dish machine., The Person in Charge had a staff member place the entire can opener contraption through the dish machine at the time of todays Routine Inspection. Good Compliance. Simply keep this can opener clean well into the future with frequent washings.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to encourage frequent and PROPER staff hand wash activities.
- 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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10/21/2011 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility sink mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly air drying all mops between uses. This practice will help to minimize bacterial loading on the mop heads as well as to reduce any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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10/01/2010 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- walk in freezer ceiling lights
- Problems:
- Not provided In walk in freezer
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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09/16/2009 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- A DENTED CAN OF SLICED RIPE OLIVE WAS OBSERVED IN THE FOOD STORAGE ROOM. FOOD PACKAGES SHALL BE IN GOOD CONDITIONS AND PROTECT THE INTEGRITY OF THE CONTENTS. PIC PUT THE CAN ASIDE IN THE RETURNABLE ITEMS TO RETURN THE DENTED CAN TO THE SUPPLIER. VIOLATION IS CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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09/18/2008 | Routine Inspection |
- Critical: Eating, drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE BEVERAGES IN FOOD PREP AREA WITHOUT LIDS. EMPLOYEE BEVERAGES MUST HAVE A LID AND A STRAW. CORRECTED AT TIME OF INSPECTION BY MANAGER INSTRUCTING EMPLOYEES TO HAVE LIDS AND STRAWS FOR THEIR BEVERAGES.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- QUAT SANITIZER DISPENSER AT 3-COMPARTMENT SINK NOT DISPENSING CORRECT AMOUNT OF SANITIZER. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. HAVE UNIT ADJUSTED SO IT DISPENSES THE CORRECT AMOUNT OF SANITIZER. QUAT SANITIZER MUST BE 200-300 PPM. EMPLOYEES DOING A GOOD JOB OF DILUTING THE SANITIZER SOLUTION TO THE CORRECT CONCENTRATION USING TEST STRIPS.
- 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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10/04/2007 | |
- Critical: Backflow Prevention, Air Gap
- Comment:
- VIOLATION CORRECTED. A SOLID,DURABLE,HARD PIPED ONE INCH AIR GAP HAS BEEN PROVIDED AT THE ICE MACHINE DRAIN/DRAINLINE INTERFACE IN THE KITCHEN.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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01/19/2007 | |
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