- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Slicer guard and can opener blade have food debris on them. Clean and sanitize these items after use. Corrected by cleaning and sanitizing the slicer and can opener blade.
- 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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09/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. PREP COOLER TOP IS HOLDING FOOD AT/BELOW 41F. TOMATOES AND SAUSAGE AT 38F. ITEMS REMOVED EACH NIGHT AND PUT IN REACH-IN COOLER, PREP COOLER TURNED OFF. EACH DAY PREP COOLER TURNED ON ABOUT A HALF HOUR BEFORE PUTTING FOOD IN IT. TEMPS ARE TAKEN THROUGHOUT THE DAY.
- 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
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOODS AND DISCARDING AT END OF 7TH DAY.
- 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: Separation
- Comment:
- CORRECTED BY SEPARATING CHEMICALS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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04/09/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA PREP COOLE TOP ON THE RIGHT SIDE HAS RAW SAUSAGE 46F, RAW GROUND BEEF 47F-49F, COOKED CHICKEN 48F, PIENAPPLE AND MILD PEPPERS 44F. THE REST OF THE COOLER HAS ALL FOODS 41F AND BELOW. REPAIR COOLER TO HOLD TEHSE ITEMS AT/BELOW 41F.,
- 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
- 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:
- FACILITY MAKES ALL OF THE SALAD DRESSINGS AND WING SAUCES. THESE ITEMS PLUS THE PIZZA SAUCE, COOKED CHICKEN, HAM (OPENED PACKAGE AND DICED) OBSERVED WITHOUT ANY DATE MARKING. MUST DATE MARK THESE ITEMS WITH PREP DATE, USE BY DATE OR BOTH AND NOT TO EXCEED 6 DAYS FROM THE DAY PRODUCT MADE OR OPENED. (EXAMPLE: RANCH MADE TODAY 3/27 USE BY 4/2).,
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED SANITIZER SPRAY BOTTLES STORED ON BOTTOM SHELF OF PREP TABLES CLOSE TO FOOD AND SINGLE USE ITEMS. SEPARATE CHEMICALS FROM FOOD AND SINGLE USE ITEMS.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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03/27/2014 | Routine |
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