- Critical: Potentially Hazardous Food (Ti
- Comment:
- Glass door cooler is holding foods to 41 F or less-rice pudding 36 F, 36F
- General violation description:
- 3-501.16 - blueberry pie 39 F. VIOLATION CORRECTED.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- All PHFs are dated correctly. 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
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06/30/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- Dining area glass door reach in cooler, kitchen
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Glass door desert cooler in dining room is not holding potentially hazardous foods (PHFs) to internal temperatures of 41 F or less: kitchen made rice pudding-45 F, 45 F
- General violation description:
- 3-501.16 - also cream cheese and pie at 45 F., Liquid eggs sitting in bowl at 70 F. PHF must be stored at 41 F or below OR 135 F or above. Eggs thrown out. VIOLATION CORRECTED., This is a Priority (P) violation. Do not store Potentially Hazardous Foods (PHFs) in this unit until repaired. WCHD will return within 7-10 days. ,
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- kitchen Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat, Potentially hazardous foods held refrigerated over 24 hours are not datemarked: cooked potatoes (2), coleslaw, rice pudding, sliced roast beef, sliced turkey, sliced cooked ham, potato soup, spinach pie. Date mark with an expiration date of not more than 7 days from prep date (day of prep + 6 days). , This is a repeat Priority Foundation (Pf) violation. PIC has opted to complete Risk Control Plan (RCP) in lieu of an office consultation. WCHD will return within 7-10 days to ensure violation is corrected and pick up Risk Control Plan.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- kitchen dining room, kitchen floor
- Problems:
- Greasy, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Wall above stainless splash guard in dishroom is greasy. Fries, Red Bull can on floor between backs of ranges. 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.
- Outer Openings, Protected
- Locations:
- kitchen Back Door
- Comment:
- Back screen door torn. Replace screen.
- 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
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Many ceiling tiles in kitchen are peeling. Ceiling tile in women's restroom. Repair.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- kitchen dish washing area
- Problems:
- Not nonabsorbent in areas subject to moisture Warewashing
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor in dishwashing area is unsealed concrete. Seal/tile floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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06/01/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at kitchen hand wash sink. Provide., Paper towels provided at hand sink. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Employee handled peppers, onions for a salad with bare hands. Ready to eat foods must be handled using single service gloves, tongs, deli tissue, or other utensils., Inspector spoke with employee(s) regarding bare hand contact. Employee washed hands and donned gloves. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- kitchen Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat, Potentially Hazardous Foods in walk in cooler is not date marked: cooked rice, chili, chicken legs, kitchen made coleslaw, mashed potatoes, soup. Date mark with an expiration date of not more than 7 days from preparation date (day of prep + 6 days)., 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Broken eggshells and stainless bowl on the floor between flat top and stove. 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- hall hot water tank
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Missing ceiling tiles above ice machine. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- kitchen dish washing area
- Problems:
- Not nonabsorbent in areas subject to moisture Warewashing
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor in dishwashing area is unsealed concrete. Seal/tile floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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11/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Prep cooler is now holding foods at 41 F or below: apple sauce 36 F, coleslaw 40 F, quartered tomatoes 41 F. 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)
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06/20/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- small prep cooler in kitchen is holding foods or below 41 F-cheese 41 F, mayo 40 F, CORRECTED., Wait station cooler is NOT holding temperatures below 41 F-applesauce 48 F, cole slaw 48 F, cottage cheese 50 F (top), ranch 50 F (bottom). Violation is NOT corrected. WCHD will return within 7 days to ensure 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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05/15/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink line
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at cookline hand sink. Provide., Soap provided. VIOLATION CORRECTED during inspection., This is a repeat Priority Foundation (Pf) violation. Risk Control Plan will be completed in lieu of an office consultation. Complete RCP and return to inspector at follow up inspection, or fax to 734-727-7165 ATTN: Melinda
- 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), Cold food item(s)
- Locations:
- kitchen prep cooler, Wait station
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Wait station cooler is not holding food to internal temperatures of 41 F or below: coleslaw 52 F, 1000 Island dressing, quartered tomatoes 49 F. , Small prep cooler in kitchen is not holding foods to internal temperature of 41 F or less: chess 47 F, 49 F
- General violation description:
- 3-501.16 - sausage links 49 F, 49 F., Do not store Potentially Hazardous Foods (PHF) in these coolers until repaired. Use properly working coolers or put food on ice & maintain at 41 F. WCHD will return within 7 days to ensure this violation is corrected., , ,
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Sides of stoves, deep fryers covered in grease. 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.
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- kitchen dish washing area
- Problems:
- Not nonabsorbent in areas subject to moisture Warewashing
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor in dishwashing area is unsealed concrete. Seal/tile floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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05/01/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Chlorine sanitizer at 100 ppm chlorine. VIOLATION CORRECTED.
- 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
- Comment:
- PHF date marked. RCP submitted. 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
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10/09/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink, Soap at handsink line
- Locations:
- Wait station, kitchen
- Problems:
- Not provided, Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks., Provide adequate supply of soap at all hand sinks.
- Comment:
- Soap provided.. 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler, walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- PHFs in cooler not date marked: tuna salad, chicken salad, sliced turkey, cooked ribs, cooked rice. Date mark with an expiration date of not more than 7 days (date of prep is day 1). , PHFs all 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
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- kitchen dish washing area
- Problems:
- Not nonabsorbent in areas subject to moisture Warewashing
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor in dish washing area is unsealed concrete. Seal/tile floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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06/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Gibraltar Grill, 29010 Gibraltar Rd, Gibraltar, MI 48173 »