| No violation noted during this evaluation. | 09/29/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed at time of inspection fruit flies/gnats present in the kitchen. Correct by working with a pest control provider and cleaning out drains to remove harborage conditions to remove insects from the facility. Correct immediately a follow up will occur in about 10 days.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no hand wash sign in the men's or women's bathroom. All hand wash sinks useable by employees must have an employee hand wash sign. Correct by providing. A follow up will occur at the next routine inspection.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
08/20/2014 | Routine |
| No violation noted during this evaluation. | 09/24/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep 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
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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)
- Food-Contact Surfaces
- Items:
- Lubricant(s)
- Problems:
- Applied in manor that contaminates food-contact surfaces
- Corrections:
- Apply in manner that prevents contamination.
- General violation description:
- 4-902.11 - Lubricants as specified under # 7-205.11 shall be applied to FOOD-CONTACT SURFACES that require lubrication in a manner that does not contaminate FOOD-CONTACT SURFACES.
- Food-Contact Surfaces
- Items:
- Lubricant(s)
- Problems:
- Applied in manor that contaminates food-contact surfaces
- Corrections:
- Apply in manner that prevents contamination.
- General violation description:
- 4-902.11 - Lubricants as specified under # 7-205.11 shall be applied to FOOD-CONTACT SURFACES that require lubrication in a manner that does not contaminate FOOD-CONTACT SURFACES.
|
08/28/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE NON-FOOD CONTACT SURFACES OF EQUIPMENT OBSERVED IN NEED OF GENERAL CLEANING, ESPECIALLY THE FRONTS AND DOOR HANDLES OF CABINETS AND COOLERS, THE CABINET BENEATH THE SODA FOUNTAIN, THE COUNTERS NEAR THE BAGEL BINS, THE WIRE RACK SHELVING. ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT CLEAN. CLEAN NOTED AREAS NOW AND INCREASE THE CLEANING FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL AND TO REDUCE PEST HARBORAGE CONDITIONS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED THE PHYSICAL FACILITY TO BE SOILED IN GENERAL, ESPECIALLY THE WALL NEAR THE FRONT PREP AREA, THE FLOOR BENEATH THE SODA FOUNTAIN BAG IN BOX RACK, THE FLOOR/WALL JUNCTURES THROUGHOUT THE FACILITY. THE PHYSICAL FACILITY SHALL BE KEPT CLEAN. CLEAN NOTED AREAS NOW AND INCREASE THE CLEANING FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL AND TO REDUCE PEST HARBORAGE CONDITIONS.
- 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.
- Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED SEVERAL DRAIN FLIES NEAR THE MOP SINK AND NEAR THE SODA SYRUP BAG IN BOX RACK. ECOLAB IS THE FACILITY'S PEST CONTROL OPERATOR. ECOLAB INVOICE SHOWS THAT THE DRAIN FLIES ARE BEING TREATED. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTINUE TO WORK WITH THE PEST CONTROL OPERATOR TO CONTROL THE DRAIN FLY POPULATION. CLEAN NOTED AREAS AS DISCUSSED TO ELIMINATE PEST HARBORAGE CONDITIONS.
- 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- ACCUMULATION OF FOOD DEBRIS OBSERVED IN THE 2 MICROWAVE OVENS. MICROWAVE OVEN CAVITIES MUST BE CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL AND AT LEAST ONCE EVERY 24 HOURS. CLEAN THE MICROWAVE OVENS NOW AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF FOOD DEBRIS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WIPING CLOTHS LEFT OUT ON COUNTERS WHEN NOT IN USE. WET WIPING CLOTHS MUST BE KEPT SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE. PLACE WIPING CLOTHS IN THE PROVIDED SANITIZER BUCKETS WHEN NOT BEING USED TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
08/06/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- SOME FOOD DEBRIS UNDER BACK REACH-IN COOLER, CART HOLDING SOUP WELLS. CLEAN UNDER EQUIPMENT, MOVING EQUIPMENT IF POSSIBLE.
- 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.
|
08/02/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/15/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- PREP COOLER HOLDING CHICKEN SALAD, BLEU CHEESE AT 47F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. WILL RETURN WITHIN 10 DAYS TO FOLLOW UP.
- 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)
|
08/26/2010 | 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:
- PREP COOLER HOLDING DELI MEAT AT 50F, CHICKEN SALAD AT 53F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-20-10 TO VERIFY COMPLIANCE.,
- 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:
- PREP COOLER HOLDING DELI MEAT AT 50F, CHICKEN SALAD AT 53F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 8-20-10 TO VERIFY COMPLIANCE., ,
- 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, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CEILING ABOVE DISH AREA, CEILING VENTS HAVE SOME DUST. UNDER COUNTER CUBBY WHERE TRASH CAN IS LOCATED IS SOILED. PHYSICAL FACILITY MUST BE CLEANED AS OFTEN AS NECESSARY TO KEEP IT 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.
|
08/10/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CREAM CHEESE AT 41F IN TOP OF COOLER, SAUSAGE AT 41F IN TOP OF COOLER. BOTTOM AIR TEMP AT 36F. VIOLATION 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)
|
03/04/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- PREP COOLER HOLDING CREAM CHEESE AT 49F. BRING TEMPERATURE DOWN TO 41F OR BELOW. WILL RETURN ON/ABOUT 3-3-10.,
- 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)
|
02/22/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Einstein Bros Bagels #851, 19341 Mack, Grosse Pointe Woods, MI 48236 »