- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared 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 cooked chicken breasts, cooked roast beef and cooked diced potatoes that were located 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., Corrected: The PIC properly date marked the cooked chicken breasts, cooked roast beef and cooked diced potatoes that were located in the walk-in cooler during the routine 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink in the banquet storage area that was blocked by a stack of 10-gallon buckets. Hand washing sinks can not be blocked and must be accessible at all times for employee use. , Corrected: PIC moved the stack of 10-gallon buckets away from the hand wash sink. The hand wash sink is now easily accessible.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed clean forks, knifes, and spoons in the dish rack in the banquet storage area with the food contact surfaces stored facing upwards where the food contact surfaces could be potentially contaminated. Store forks, knifes, and spoons inverted with the handles facing up and the food contact surfaces facing down 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
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01/27/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- speed rack
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs on trays on speed rack containing various packaging items (wax paper, storage bags). Clean trays.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/15/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk-in cooler(s) drain
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Walk in cooler door gasket is broken. Replace.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- coffee station
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Underside of (dispensing surface) coffee machines are dirty. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Faucet at 3 compartment sink (prep area) is leaking. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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12/17/2013 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink prep area
- Locations:
- prep area
- Problems:
- Not provided At hand sink
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at hand sink closest to main prep area. Soap must be provided at all times., This is a repeat Priority Foundation (Pf) violation. A Risk Control Plan will be completed by PIC in lieu of an office consultation., Soap provided at hand sink during inspection. Submit completed Risk Control Plan to WCHD within one week (6/24/13). Fax to number on RCP or mail to out office in Wayne. Michigan.
- 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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06/17/2013 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- OBSERVED SOAP AT DISH MACHINE AREA HAND SINK. 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: System Maintained in Good Repa
- Comment:
- OBSERVED WORKING AVB ON MOP SINK. NO LEAKS DETECTED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Handwashing Signage
- Comment:
- OBSERVED HAND WASHING SIGNS IN RESTROOM'S. CORRECTED
- 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.
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED NO EXCESS ICE ON WALLS IN WALK IN FREEZER. CORRECTED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/17/2012 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO SOAP AT DISH MACHINE AREA HAND SINK. PROVIDE SOAP. CORRECT IMMEDIATELY,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED MAJOR LEAK ON MOP SINK TOP VACUUM BREAKER. FIX LEAK ON VACUUM BREAKER AND MAKE SURE VACUUM BREAKER IS WORKING TO PROTECT WATER SUPPLY. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGNS IN MEN'S AND WOMAN'S RESTROOM. PROVIDE A HAND WASHING SIGN FOR EACH OF THESE RESTROOM REMINDING EMPLOYEES TO WASH HANDS. CORRECT IMMEDIATELY,
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESS ICE ON INSIDE DOOR OF WALK IN FREEZER AND FLOOR/WALL/SHELF AREA OF WALK IN FREEZER. CLEAN UP ALL EXCESS ICE. NON FOOD CONTACT SURFACES MUST BE CLEAN . CORRECT IMMEDIATELY,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/06/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- SEVERAL NEW BOARDS IN USE TODAY
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Preventing Contamination from
- Comment:
- NO BARE HAND CONTACT OBSERVED
- 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
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07/12/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TWO LARGE BOARDS AND NUMEROUS SMALLER ONES HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- SALAD BEING HANDLED WITH BARE HANDS PLEASE ALWAYS USE GLOVE(S) OR UTENSIL(S) WHEN WORKING WITH READY TO EAT FOODS,
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- kitchen RECEPTACLE(S)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- PLEASE USE LIDDED RECEPTACLES IN KITCHEN
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Miscellaneous Sources
- Items:
- Food
- Locations:
- kitchen Fan guard(s)
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- Comment:
- DUSTY FAN ON FLOOR BLOWING IN DIRECTION TOWARD FOOD PREP AREAS PLEASE KEEP CLEAN AND TURN AWAY FROM FOOD PREP AREAS TO HELP MINIMIZE DUST CONTAMINATION POTENTIAL
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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06/22/2012 | Routine Inspection |
Restaurant representatives - add corrected or new information about Grand Harbor Banquet Center, 1 St. John Street, Wyandotte, MI 48192 »