- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in the dispenser for the toilet room hadsink. Paper towels were provided n my presence. Violation 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the 3 compartment sink. Provide a chlorine test kit.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem food thermometer. Thermometer was calibrated in my presence. Violation corrected.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled handsink and toilet in the employee restroom. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing handle for te single door reach-in cooler. Install a new handle on the cooler.
- 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.
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05/30/2015 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CEILING TILES IN THE KITCHEN ARE NOT APPROVED FOR FOOD SERVICE AREAS. THE TILES ARE THE POROUS TYPE THAT ARE NOT SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT. CEILING TILES IN FOOD PREP AREAS MUST BE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT. REPLACE THE CEILING TILES WITH THE REQUIRED TYPE.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL CEILING TILES IN THE CONCESSION STAND ARE WATER DAMAGED, BOWED, OR MISSING. REPLACE THE CEILING TILES WITH APPROVED CEILING TILES FOR FOOD PREP AREAS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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05/20/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT THE HAND WASH SINK IN THE BATHROOM.
- 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)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS ON OPEN BAG OF HOT DOGS, OPEN CONTAINER OF HOT DOG CHILI, BOWL OF CHILI IN THE 3-DOOR COOLER. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED. THESE FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF OPENING/PREPARATION/THAWING. DATE MARK THE HOT DOGS AND CHILI. CORRECTED AT TIME OF INSPECTION BY DATE MARKING THE NOTED FOODS.
- 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), Ceiling(s)
- Problems:
- Not constructed, designed, installed to be, Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable., Repair/replace to be smooth and easily cleanable.
- Comment:
- CEILING TILES IN THE KITCHEN ARE NOT APPROVED FOR FOOD SERVICE AREAS. THE TILES ARE THE POROUS TYPE THAT ARE NOT SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT. CEILING TILES IN FOOD PREP AREAS MUST BE SMOOTH, EASILY CLEANABLE, AND NON-ABSORBENT. REPLACE THE CEILING TILES WITH THE REQUIRED TYPE.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED MANY CEILING TILES IN THE KITCHEN TO BE WATER DAMAGED, WARPED, AND A FEW ARE MISSING. THE PHYSICAL FACILITY MUST BE KEPT IN GOOD REPAIR. REPLACE THE MISSING, DAMAGED FLOOR TILES ACCORDING THE SPECIFICATIONS IN VIOLATION 6-201.11
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER IN THE 3-DOOR REACH-IN COOLER TO MONITOR THE AMBIENT AIR TEMPERATURE.
- 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)
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05/10/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- REPLACE WATER DAMAGED CEILING TILES IN CONCESSION CEILING BY NEXT INSPECTION. MANY TILES ARE DAMAGED, A FEW ARE FALLING OUT OF PLACE. CORRECT BY OPENING OF NEXT YEAR.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR 3 COMP SINK FAUCET WHERE FAUCET IS LEAKING FROM BASE BY NEXT INSPECTION. PLUMBING MUST BE IN GOOD WORKING ORDER AT ALL TIMES.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/13/2012 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Comment:
- WCHD picked up copy of pump receipt for end of season last year (10/12/10). An evaluation of septic system still required.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
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05/06/2011 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Locations:
- kitchen
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- TWO (2) CANS OF INSECTIDE IN KITCHEN LABELED "FOR HOME USE ONLY." USE ONLY PESTICIDES APPROVED FOR FOOD SERVICE USE ONLY., Chemical removed from premises. VIOLATION CORRECTED.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink
- Locations:
- portable toilets
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- PROVIDE SOAP AT SINK NEAR PORTABLE TOILETS.
- 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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07/23/2010 | Routine Inspection |
- Critical: Controlling Pests
- Items:
- Pest(s) flies, Pest(s) gnats
- Locations:
- kitchen
- Problems:
- Present in facility Without use of trapping devices, Present in facility Without use of trapping devices
- Corrections:
- Utilize trapping devices to help eliminate pests., Utilize trapping devices to help eliminate pests.
- Comment:
- WCHD WILL RETURN NEXT FRIDAY TO ENSURE VIOLATION IS CORRECTED., OVER 1 DOZEN (12) FLIES IN CONCESSION STAND KITCHEN. SEVERAL GNATS ALSO SEEN. REMOVE PESTS FROM FACILITY USING METHODS APPROPRIATE FOR A FOOD SERVICE ESTABLISHMENT. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- kitchen glass door refrigerator
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Chicken moved to lowest shelf of cooler. Handout provided to PIC. VIOLATION CORRECTED., RAW CHICKEN STORED ABOVE RAW BEEF. RAW FOODS MUST BE STORED ON SHELVING TOP-TO-BOTTOM ACCORDING TO FINAL COOK TEMPERATURE: COOKED & READY-TO-EAT ON TOP SHELVES
- General violation description:
- 3-302.11 - WHOLE FISH
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN INTERIOR OF MICROWAVE OVEN AT LEAST EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s) juncture
- Locations:
- kitchen
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- FINISH INSTALLING COVING ALONG WALL/FLOOR JUNCTURE.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
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07/24/2009 | Routine Inspection |
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s), restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink, Not provided
- Corrections:
- provide, Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPER TOWELS AT DESIGNATED HAND SINK IN KITCHEN AND IN RESTROOM HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN MICROWAVE OVEN INTERIOR AT LEAST ONCE EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Floor(s) juncture
- Locations:
- kitchen
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- FINISH INSTALLING COVING ALONG WALL/FLOOR JUNCTURE.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s), restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink, Not provided
- Corrections:
- provide, Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPER TOWELS AT DESIGNATED HAND SINK IN KITCHEN AND IN RESTROOM HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN MICROWAVE OVEN INTERIOR AT LEAST ONCE EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Floor(s) juncture
- Locations:
- kitchen
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- FINISH INSTALLING COVING ALONG WALL/FLOOR JUNCTURE.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN MICROWAVE OVEN INTERIOR AT LEAST ONCE EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s), restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink, Not provided
- Corrections:
- provide, Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPER TOWELS AT DESIGNATED HAND SINK IN KITCHEN AND IN RESTROOM HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s) juncture
- Locations:
- kitchen
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- FINISH INSTALLING COVING ALONG WALL/FLOOR JUNCTURE.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
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07/25/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Greenlawn Concession Stand, 16447 Middlebelt, Romulus, MI 48174 »