- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- 3-compartment sink(s) overhead sprayer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE 3-COMPARTMENT SINK., OVERHEAD SPRAYER SPRING COIL ADJUSTED TO PROVIDE A PROPER AIR GAP.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed 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:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS IN WALK-IN COOLER: 1) TOFU, SLICED OFF DELI LOAF, BLEU CHEESE WITHOUT A CONSUME BY DATE 2) VARIOUS HOMEMADE DRESSINGS WITH EXPIRED CONSUME BY DATES 3) VARIOUS HOMEMADE DRESSINGS WITH CONSUME BY DATES MORE THAN A TOTAL OF 7 DAYS, EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling vent cover(s) Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING VENT COVERS SOILED IN KITCHEN ABOVE PREP TABLE, MEN'S RESTROOM AND WOMEN'S RESTROOM.
- 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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08/05/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed 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:
- AN OPEN LOAF OF DELI MEAT WITHOUT A CONSUME BY DATE AND BAGS OF MEATS THAT HAD BEEN FROZEN WITH THE ORIGINAL DATES ONLY OBSERVED INSIDE THE WALK-IN COOLER., 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hand wash sink(s) Front Counter
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- COLD WATER SUPPLY TURNED OFF DUE TO LEAK - REPAIR AND RESTORE WATER SUPPLY IMMEDIATELY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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08/08/2013 | Routine |
| No violation noted during this evaluation. | 09/19/2012 | Routine |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED. MENU NOW HAS BOTH THE REMINDER AND DISCLAIMER NEXT TO THE LIME MAYO PREPARED WITH RAW EGGS. "*CONTAINS RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS" *LIME MAYO
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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04/02/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ANIMAL FOODS, SUCH AS EGGS, SERVED OR SOLD RAW OR UNDERCOOKED, OR WITHOUT OTHERWISE BEING PROCESSED TO ELIMINATE PATHOGENS, EITHER IN READY TO EAT FORM OR AS AN INGREDIENT IN ANOTHER READY TO EAT FOOD, THE PERMIT HOLDER SHALL INFORM CONSUMERS OF THE SIGNIFICANTLY INCREASED RISK OF CONSUMING SUCH FOODS BY WAY OF A DISCLOSURE AND REMINDER USING MENU ADVISORIES, TABLE TENTS, OR OTHER EFFECTIVE WRITTEN MEANS. THROUGH INTERVIEWING THE STAFF, IT WAS STATED THAT THE MAYONNAISE IS MADE FROM SCRATCH IN THE RESTAURANT USING RAW, UNPASTEURIZED EGGS. THERE IS NO MENU CONSUMER'S ADVISORY INFORMING THE CONSUMER OF SUCH. ADD A CONSUMER'S ADVISORY TO THE MENU.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE (PIC) SHALL BE KNOWLEDGEABLE OF SYMPTOMS AND ILLNESSES THAT EMPLOYEES MAY HAVE THAT SHOULD EXCLUDE THEM FROM WORKING WITH FOOD, SUCH AS: VOMITING, DIARRHEA, SORE THROAT WITH FEVER AND THE BIG 5 ILLNESSES (NOROVIRUS, E. COLI, SALMONELLA, SHIGELLA, HEPATITIS A). THE PERSON IN CHARGE WAS NOT AWARE OF THE SYMPTOMS OR BIG 5 ILLNESSES. THE PIC WAS INFORMED OF THE SYMPTOMS AND BIG 5 AND IS KNOWLEDGEABLE. A BIG 5 POSTER AND FORMS 1A & 1B WERE LEFT WITH THE ESTABLISHMENT. TRAIN ALL EMPLOYEES ABOUT THE BIG 5, SYMPTOMS, AND THAT THEY MUST BE SYMPTOM-FREE FOR 24 HOURS BEFORE RETURNING TO WORK WITH FOOD. CORRECTED AT INSPECTION.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY FOOD EMPLOYEES. OBSERVED THE 2 HAND SINKS IN THE KITCHEN AREA TO HAVE SIGNS SAYING "HAND WASH ONLY". THERE SHALL ALSO BE A SIGN THAT NOTIFIES EMPLOYEES TO WASH THEIR HANDS. CORRECTED AT INSPECTION. LEFT HAND WASHING REMINDER SIGNS.
- 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.
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03/07/2012 | Routine Inspection |
Restaurant representatives - add corrected or new information about Green Zone Pizza, 17008 Kercheval, Grosse Pointe, MI 48230 »