- Critical: Before Use After Cleaning
- Comment:
- The dishmachine has 100ppm chlorine today, Corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- The beverage nozzles are clean today. 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
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06/17/2015 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- The dishmachine has 0ppm chlorine today, repair/adjust, correct immediately, recheck in 10 days, use three compartment sink for sanitizing until repaired.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The beverage nozzles at the waitstation are soiled today, clean immediately, recheck within 10 days.,
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Owner must wear a hat or hairnet while cooking, no hair restraint was worn today, recheck in 6 months, next routine inspection.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- An outdoor storage areas is needed for the gasoline cans that are in the employee restroom, this is extremely not safe to store indoors, and it creates a very strong odor in the restroom. Relocate paint cans, gasoline, etc. from employee restroom. Relocate immediately, recheck in 10 days.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The ventilation hood filters are soiled today, clean regularly, recheck in 6 months, next routine.
- 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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05/13/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- 3 COMPARTMENT SINK WAS OBSERVED WITH CHLORINE SANITIZING SOLUTION AT 50 PPM. 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
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12/03/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED DISH WASH MACHINE'S CHLORINE SOLUTION SANITIZING BELOW 50 PPM. CHLORINE SANITIZING SOLUTION MUST BE BETWEEN 50-100 PPM. RESTAURANT IS USING 3 COMPARTMENT SINK TO SANITIZE DISHES AT 50 PPM. DISHWARE WILL BE IMMERSED IN CHLORINE SOLUTION FOR AT LEAST 10 SECONDS. FOLLOW UP WITHIN 10 DAYS TO VERIFY CORRECTION. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED WON TON AT 45*F IN REACH IN COOLER ACROSS FROM OVENS. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F AND BELOW. WON TON WAS PLACED IN COOLER AND BROUGHT TO 41*F BY END OF INSPECTION. 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED FOOD INSIDE HAND WASHING SINK NEAR OVENS. HAND WASHING SINK SHALL BE ACCESSIBLE FOR HAND WASHING ONLY. PERSON-IN-CHARGE(PIC) CLEANED OUT THE HAND WASHING SINK. CORRECTED.
- 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)
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11/25/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWEL IS PROVIDED AT REAR HAND WASH SINK. 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: Ready-to-Eat, Potentially Haza
- Comment:
- COOKED SHRIMP, CHICKEN, AND EGG ROLLS ARE ALL DATE MARKED INSIDE THE WALK-IN COOLER. 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
- In-Use Utensils, Between-Use S
- Comment:
- ICE SCOOP IS STORED IN A CLEAN AND SANITIZED CONTAINER. CORRECTED.
- 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
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06/13/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT REAR HAND WASH SINK IN THE BACK OF THE KITCHEN AREA. DRYING PROVISIONS LIKE DISPOSABLE PAPER TOWELS SHALL BE AT EACH HAND WASH SINK OR ADJACENT TO IT. PROVIDE. FOLLOW UP WITHIN 10 DAYS.,
- 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:
- 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 NO DATE MARKINGS ON THE COOKED CHICKEN, SHRIMP, AND EGG ROLLS INSIDE THE WALK-IN COOLER. ALL READY-TO-EAT POTENTIALLY HAZARDOUS FOODS(PHF) STORED FOR MORE THAN 24 HOURS SHALL BE DATE MARKED. DATE MARK PHF STORED FOR MORE THAN 1 DAY INSIDE COOLER. FOLLOW UP WITHIN 10 DAYS. RISK CONTROL PLAN PROVIDED.,
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- A BAG OF POTATOES AND CARROTS WERE STORED ON THE FLOOR OF THE WALK-IN COOLER. FOOD SHALL BE STORED AT LEAST 6 INCHES OFF THE FLOOR. PERSON-IN-CHARGE(PIC) REMOVE BAGS OFF THE FLOOR AND PLACED ON SHELVING. CORRECTED.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE SCOOP FULLY SUBMERGE IN TUB OF ICE. DURING PAUSES OF SERVICE, UTENSILS SUCH AS ICE SCOOPS SHALL BE STORED ON A CLEAN AND SANITIZED SURFACE. KEEP ICE SCOOP ON CLEAN SURFACE. VERIFY AT NEXT INSPECTION.,
- 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
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05/22/2014 | 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:
- READY-TO-EAT POTENTIALLY HAZARDOUS FOODS PREPARED AND HELD FOR MORE THAN 24 HOURS IN A RESTAURANT NEED TO BE DATE MARKED. FOOD SHALL BE MARKED TO INDICATE THE DATE TO DISCARD WHICH SHOULD BE NO MORE THAN 7 DAYS. INCLUDE THE DAY YOU FIRST USE OR OPEN THE FOOD AS DAY 1. COOKED EGG ROLLS WERE NOT DATE MARKED IN WALK-IN COOLER. DATE MARK EGG ROLLS. WILL VERIFY CORRECTION WITHIN 10 DAYS. PIC CORRECTED BY DATE MARKING EGGS DURING 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 accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- A HAND WASHING SINK SHALL BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. OBSERVED SCOURING PADS INSIDE HAND WASHING SINK. KEEP HAND WASHING SINK CLEAR OF ITEMS. USE FOR HAND WASHING ONLY. PERSON-IN- CHARGE(PIC) REMOVED SCOURING PADS. CORRECTED.
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED EGG ROLL SKINS STORED ON THE FLOOR OF THE WALK-IN FREEZER. PIC CORRECTED BY PLACING BOXES ON SHELVES. CORRECTED.
- 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
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11/06/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- LEAK REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/30/2013 | Follow-up |
- 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:
- COOKED CHICKEN AND COOKED EGG ROLLS NOT MARKED. PROVIDE DATE MARKS., DATE MARKS PROVIDED.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED WATER LEAKING IN TO BUCKET IN WALK IN COOLER. REPAIR.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Effectiveness
- Items:
- Hair restraint hat
- 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
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED NON FOOD GRADE PAINT BRUSH IN USE. PROVIDE A FOOD GRADE BRUSH.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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05/21/2013 | Routine |
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