- Critical: Backflow Prevention Device, Wh
- Comment:
- THE VENTED DOUBLE CHECK VALVE FOR THE RETRACTOR HOSE REEL REMAINS. CORRECT THIS ITEM AS DETAILED ABOVE PRIOR TO JANUARY 10, 2015.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Comment:
- IN THE BACK WALK-IN COOLER, A CONTAINER OF BUTTER FOR POTATOES WAS 38 F. IN THE FRONT (EAST) WALK-IN COOLER, RAW CHICKEN WAS 35 F. VIOLATION IS 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)
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12/22/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- Above the 2-compartment sink
- Comment:
- THE WATERLINE TO THE RETRACTOR REEL SPRAY HOSE HAS A VENTED DOUBLE CHECK VALVE (DCV) BACKFLOW PREVENTER WHICH IS NOT RELIABLE ENOUGH FOR THIS APPLICATION. INSTALL AN APPROVED PRESSURE VACUUM BREAKER (PVB) OR REDUCED PRESSURE ZONE BACKFLOW PREVENTER (RPZ) HORIZONTALLY TO REPLACE THE EXISTING DCV. FOLLOW INSTALLATION SPECIFICATIONS FROM MANUFACTURER OF THE DEVICE YOU INSTALL. ANOTHER OPTION WOULD BE TO REMOVE ANY LOCKING CAPABILITY FROM THE HOSE REEL SO THAT THE HOSE ALWAYS FULLY RETRACTS UP TO THE RUBBER STOP RING WHEN NOT IN USE. THIS WOULD BE CONSIDERED AN ADEQUATE AIR GAP. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY THAT AN APPROPRIATE CORRECTION HAS BEEN TAKEN., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Locations:
- in the Walk-in cooler
- Comment:
- RAW CHICKEN IN THE FRONT (EAST) WALK-IN COOLER WAS 45 - 45 F. IN THE BACK WALK-IN COOLER, CONTENTS WERE 43 F. COOLER COMPRESSORS WERE RE-ADJUSTED AT TIME OF VISIT. FOOD IN BOTH COOLERS MUST BE AT 41 F OR COLDER. A RE-VISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY THAT ALL CONTENTS OF BOTH WALK-IN COOLERS ARE BELOW 41 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: Ready-to-Eat, Potentially Haza
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE REAR WALK-IN COOLER, TWO ZIP-LOK BAGS OF SHREDDED CHEDDAR CHEESE WERE NOT DATE MARKED. BOTH BAGS WERE MARKED WITH A "USE BY" DATE AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- 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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12/09/2014 | Routine |
- 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:
- Kitchen made ranch in walk-in cooler is not datemarked. Date mark with an expiration date of not more than 7 days from date of preparation (date prepared is day #1)., PHFs dated during inspection. VIOLATION 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
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s) Ready-to-eat food(s)
- Locations:
- prep table
- Problems:
- No written procedures, Without time control mark
- Corrections:
- Written procedures shall be made available upon request., Provide clear easy to read time marks.
- Comment:
- Ribs sitting on prep table at 66 F. PIC states that time is used as a temperature control, but there is no time marking or written plan on-site. Internal temperature of food must not be higher than 70 F., Container of ribs has been time marked. PIC must submit written procedures to be approved by inspector (and approved plans must be kept on site). Violation will be corrected when and if plans are approved by inspector. Send plans to inspector via email or fax (ATTN: Melinda)., Time as temperature control submitted(via email) and approved. VIOLATION CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- 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:
- Kitchen made ranch in walk-in cooler is not datemarked. Date mark with an expiration date of not more than 7 days from date of preparation (date prepared is day #1)., PHFs dated during inspection. VIOLATION 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
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s) Ready-to-eat food(s)
- Locations:
- prep table
- Problems:
- No written procedures, Without time control mark
- Corrections:
- Written procedures shall be made available upon request., Provide clear easy to read time marks.
- Comment:
- Ribs sitting on prep table at 66 F. PIC states that time is used as a temperature control, but there is no time marking or written plan on-site. Internal temperature of food must not be higher than 70 F., Container of ribs has been time marked. PIC must submit written procedures to be approved by inspector (and approved plans must be kept on site). Violation will be corrected when and if plans are approved by inspector. Send plans to inspector via email or fax (ATTN: Melinda)., Time as temperature control submitted(via email) and approved. VIOLATION CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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06/20/2014 | Routine |
Restaurant representatives - add corrected or new information about Fort Shack Llc, 17168 Fort Street, Riverview, MI 48193 »