- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection can opener blade had a build up of old food residue on the blade. Food contact surfaces shall be kept clean to sight and touch. Corrected at time of inspection can opener was removed for cleaning. Corrected.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed at time of inspection open containers of hot dogs and bratwurst at the bar cooler and in the cook line cooler with no date marks. Also pre cooked chicken with no date marks. All ready to eat potentially hazardous food shall be provided with date marks from the time they were opened or prepared. Corrected at time of inspection date marks were provided for food. This is a repeat violation fill out provided risk control plan and Provided to David Pearson at the Wayne County Health Department within 7 days. If violation is occurs at the next inspection an office consultation with associated fee may occur.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no hand wash sign in men's bathroom. Correct by providing as soon as possible 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.
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04/20/2015 | Routine |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- OPEN BAGS OF TURKEY AND LUNCH MEATS OBSERVED WITH A DATE MARKING OF 9/1. ALL FOODS SHALL BE IN SAFE CONDITION. DISCARD ALL THESE MEATS IMMEDIATELY., CORRECTED-MEATS DISCARDED.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- bar sink
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- TOMATOES, COOKED CHICKEN, CUT LEAFY GREEN OPEN BAGS OBSERVED WITHOUT DATE MARKINGS. ALL REQUIRED FOODS SHALL BE DATE MARKED. MARK ITEMS IMMEDIATELY AND DAILY., CORRECTED-FOODS MARKED DURING INSPECTION TODAY.
- 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: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- LID ON CAN OF FOOD OBSERVED N FILTHY CONDITION. ALL CANNED FOOD SHALL BE IN CLEAN CONDITION. DISCARD CAN IMMEDIATELY., CORRECTED-CAN DISCARDED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- cooking bank oven (s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WOMEN EMPLOYEES TOILET IS BROKEN. MANY KITCHEN FLOOR TILES ARE BROKEN. ALL FACILITIES SHALL BE KEPT IN GOOD STANDING CONDITION. REPAIR TOILET AND FLOORING IMMEDIATELY. RECHECK AT NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/11/2014 | Routine |
Restaurant representatives - add corrected or new information about Fellows Creek Golf Management Llc, 2936 Lotz Rd, Canton Twp, MI 48188 »