- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Sliced ham, sliced pepperoni, sliced salami, sliced tomatoes, and pizza sauce in the walk-in cooler are now properly date marked.
- 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: Reheating for Hot Holding
- Comment:
- C, Corrected: Food establishment is now reheating chicken noodle soup and chili on the flat top griddle to 165 F. The process of reheating now takes approximately 30 to 45 minutes.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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01/16/2015 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed sliced ham, sliced pepperoni, sliced salami, sliced tomatoes, and pizza sauce in the walk-in cooler that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- Food that is reheated for hot holding shall be reheated to at least 165 F. The process of reheating shall take less than 2 hours. Observed chicken noodle soup and chili that was being reheated on a steam table and reheating to 165 F took longer than 2 hours. Employ new reheating procedures so soups can be reheated to at least 165 F in 2 hours or less. , ,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Utensils shall be stored covered or inverted. Observed utensils such as spatulas, whisks, and other utensils stored with the food contact portion facing upwards. Store all utensils with the food contact portion inverted to prevent potential contamination.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed the a handle on the left sink of the 3-compartment sink that was broken. The handle works as a stopper on the 3-comparttment sink and water could not be held properly in the sink. Repair handle so water can be held at the left sink of the 3-compartment sink.
- 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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01/05/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The bottom of the door of the walk in cooler is broken and is sticking out and rough. Repair so door is smooth, durable and easily cleanable. Correct by next inspection. There is ice build-up on the wall in the walk in freezer, remove ice build-up, repair leak behind fan by next inspection, recheck in 6 months.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Handwash reminder signage is needed in the womens restroom. Correct by next inspection, recheck in 6 months.
- 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.
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07/30/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HAND WASH SINK IN KITCHEN AREA IS NOW EQUIPPED WITH A LIQUID HAND SOAP DISPENSER. VIOLATION CORRECTED.
- 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)
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03/04/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Locations:
- hand wash sink(s)
- Comment:
- DISHWASH SOAP CURRENTLY BEING USED AS HAND SOAP AT HAND WASH SINK. THESE TYPES OF SINKS SHALL BE PROVIDED WITH HAND CLEANING LIQUID, POWDER OR BAR SOAP. HAND SOAP DISPENSERS WITH HAND SOAP ARE ON SITE BUT ARE NOT YET INSTALLED. INSTALL A SOAP DISPENSER BY THE HAND SINK BY FEBRUARY 28, 2014.,
- 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)
- Cleaning Ventilation Systems,
- Locations:
- in the men's restroom
- Comment:
- CEILING VENT OF MEN'S REST ROOM IS DIRTY. AIR DUCTS SHALL BE CLEANED SO THEY ARE NOT A SOURCE OF CONTAMINATION BY DUST OR DIRT. CLEAN VENTS WITH 90 DAYS.
- 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.
- Drying Mops
- Comment:
- MOP STORED IN MOP BUCKET WATER. AFTER USE, MOPS SHALL BE PLACED IN A MANNER THAT ALLOWS THEM TO AIR DRY WITHOUT SOILING WALLS OR ANYTHING ELSE. MOP RELOCATED TO WRINGER BOX OF MOP BUCKET. ITEM CORRECTED AT TIME OF INSPECTION.
- 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.
- Food Storage
- Locations:
- in the Walk-in cooler
- Comment:
- ONIONS WERE STORED ON THE FLOOR OF THE WALK-IN COOLER. FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING IT AT LEAST 6 INCHES OFF THE FLOOR. CORRECTED AT TIME OF INSPECTION BY PUTTING ONION BAGS ON LOWEST RACK OF WALK-IN COOLER.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COVER IS MISSING FROM PAPER TOWEL DISPENSER AT THE HAND WASHING SINK. EQUIPMENT SHALL BE MAINTAINED IN A STATE OF GOOD REPAIR. REPLACE/REPAIR PAPER TOWEL DISPENSER BY NEXT 90 DAYS.
- 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.
- Thawing
- Comment:
- SLICED TURKEY IN A BAG BEING THAWED IN A CONTAINER OF STANDING WATER. POTENTIALLY HAZARDOUS FOOD MUST BE THAWED UNDER REFRIGERATION AT LESS THAN 41 F, UNDER RUNNING WATER OF 70 F OR COLDER OR IN A MICROWAVE AS PART OF THE COOKING PROCESS. BAG OF TURKEY TAKEN INTO WALK-IN COOLER. CORRECTED AT TIME OF INSPECTION.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTH IN BUCKET HAD CHLORINE SANITIZER AT 200 PPM. CLOTHS FOR WIPING FOOD SPILLS SHALL BE STORED IN SANITIZER SOLUTION OF 50-100 PPM (FOR CHLORINE). REFILL BUCKET WITH SANITIZER OF PROPER CONCENTRATION. CORRECTED AT TIME OF INSPECTION.
- 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
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02/19/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- LETTUCE WAS 38.8F, SALAMI 40.7F, SHREDDED CHEESE 37F, HAM 34.9 F, AND CHEESE SLICES 40.1F. VIOLATION WAS CORRECTED BY ADDING COOLANT TO COOLER AND CHEESE SLICES WERE PLACED IN REACH-IN COOLER AT SMALLER PORTIONS BY MAKING SMALLER STACKS OF CHEESE. 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)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- DATE MARKING PROCEDURE IS WRITTEN ON COOLER DOOR FOR ALL FOOD EMPLOYEES. CORRECTED.
- 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
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08/16/2013 | 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:
- OBSERVED POTENTIALLY HAZARDOUS FOODS(PHF) NOT COLD HOLDING AT PROPER TEMPERATURES INSIDE REACH IN COOLER. LETTUCE WAS 49.4F, CHEESE 52.2F, SALAMI SLICES 49F, AND HAM 50F. EXCEPT FOR DURING PREPARATION,COOKING,COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL PHF MUST BE MAINTAINED AT 41F OR LESS. KEEP PHF FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY CORRECTION WITHIN 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)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- PHF ARE MARKED WITH VARIOUS DATES BUT THERE IS NO SET PROCEDURE ON WHEN TO DISCARD FOODS. ALL PHF,READY-TO-EAT FOODS HELD FOR MORE THAN 24 HOURS SHOULD INDICATE WHEN THE FOOD SHALL BE CONSUMED OR DISCARDED, OR SOLD ON THE PREMISES WHEN HELD AT 41F OR LESS FOR A MAXIMUM OF 7 DAYS. THE DAY THE ORIGINAL CONTAINER IS OPENED IS CONSIDERED DAY 1 OR COUNTED AS DAY 1. PRACTICE BETTER DATE MARKING PROCEDURES. WILL VERIFY WITHIN 10 DAYS.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN COOLER HAS ICICLES IN THE CEILING. EQUIPMENT SHALL BE MAINTAINED IN A STATE OF GOOD REPAIR. REPAIR WALK-IN COOLER EQUIPMENT IMMEDIATELY. WILL VERIFY AT NEXT INSPECTION.
- 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
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A SMALL LEAK IN PLUMBING SYSTEM NEAR FRONT COUNTER. A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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08/12/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CEILING IN KITCHEN HAS OLD WATER DAMAGE AND A HOLE AT THE END OF THE COOKLINE. REPAIR CEILING BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR GASKETS ON REFRIGERATED DRAWERS BY NEXT INSPECTION, GASKETS ARE COMING OFF AND GET IN THE WAY OF THE DRAWERS OPENING. REPAIR BY NEXT INSPECTION.
- 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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02/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Fd Holding Llc/Dba Tubby's, 23440 Michigan Ave., Dearborn, MI 48124 »