- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD held cold must be maintained at an internal temperature of 41F or below. Observed in lowboy cooler hummus at 46F, Sauage 47F, Sliced ham 48F and sliced tomatoes 45F. Ambient temperature of cooler in bottom compartment is 45F. Potentially hazardous items must be moved until cooler is serviced and temperatures can maintain at 41F or below to avoid bacterial growth. At time of inspection items were moved into 1-door upright cooler to get them below 41F, 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be maintained at a cleaning frequency necessary to avoid accumulation of debris. Observed underneath stove an accumulation of grease and debris. Keep floors cleaned more frequently.
- 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.
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02/04/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDTOWELS AT KITCHEN HANDSINK AND EMPLOYEE RESTROOM. , HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- reach-in cooler Kitchen Area
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- TWO BAGS OF HOT DOGS DATE MARKED FOR 7/2 - BARTENDER AND NEW COOK UNAWARE IF THE HOT DOGS WERE FROZEN BUT NOT RE-DATED AFTER THAWING., POTENTIALLY HAZARDOUS READY TO EAT FOODS DISCARDED.
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CHIPPING PAINT ON CEILING AND WALL INSIDE THE WALK-IN COOLER - OBSERVE BARE WOOD EXPOSED - PROVIDE A SMOOTH, NON-ABSORBENT, EASILY CLEANABLE SURFACE.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- condiment cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- kitchen
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- 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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07/23/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler Kitchen Area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS (RICE, MASHED POTATOES, CHILI) STORED INSIDE THE KITCHEN REACH-IN COOLER WITHOUT A CONSUME BY DATE. EXPIRED COLESLAW DATED 1/13-1/18 - DISCARDED., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 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
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- kitchen wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZING SOLUTION EXCEEDS 50-100 PPM CHLORINE IN KITCHEN WIPING CLOTH CONTAINER., CHEMICAL TEST STRIPS AVAILABLE AND USED AS REQUIRED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Facility
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CEILINGS: 1) PERFORATED KITCHEN CEILING TILES SOILED, DAMAGED, MISSING - REPLACE TO PROVIDE A SMOOTH, DURABLE, EASILY CLEANABLE SURFACE. 2) HANGING, CHIPPING PAINT INSIDE THE WALK-IN COOLER. MAINTAIN FLOORS, WALLS AND CEILINGS IN A SMOOTH, EASILY CLEANABLE CONDITION.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen cookline
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- UTENSILS STORED INISDE SANITIZING SOLUTION AT COOKLINE., UTENSILS STORED ON CLEAN, DRY SURFACE AND CLEANED/ SANITIZED EVERY FOUR HOURS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- INSTALL A MOP SINK - VARIANCE SUBMITTED IN 2013.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- ALL COOLERS Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANGING THERMOMETERS INSIDE KITCHEN COOLERS - SUPPLY ALL 3 COOLERS AND FREEZER,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- employee restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- RESTROOM DOOR NO LONGER PROPPED OPEN.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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01/22/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling tiles
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- PERFORATED/ STAINED /DAMAGED CEILING TILES INSIDE THE KITCHEN - REPLACE WITH SMOOTH, EASILY CLEANABLE TILES.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- glass chiller bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EXCESSIVE AMOUNT OF ICE ACCUMULATED AT BAR GLASS CHILER - DEFROST.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- bar 3-compartment sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO COLD WATER SUPPLY AT BAR 3-COMPARTMENT SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- restroom(s)
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- KITCHEN EMPLOYEE RESTROOM DOOR AND WOMEN'S RESTROOM DOOR PROPPED OPEN.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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07/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Good Fellas Lounge, 20912 Harper Ave, Harper Woods, MI 48225 »