- Critical: Potentially Hazardous Food (Ti
- Comment:
- COOKED HAM WAS 41* F AND COOKED SAUSAGE 40*F AT REACH-IN COOLER. INSIDE GLASS COOLER GREEK SALAD DRESSING WAS 41.9*F. 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)
- Handwashing Signage
- Comment:
- A HAND WASH SIGN IS PROVIDED AT WAITRESS STATION IN DINING ROOM. 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.
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04/01/2015 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED COOKED CHICKEN INSIDE WALK-IN COOLER AT 80*F. STAFF PLACED CHICKEN IN COOLER 50 MINS AFTER THE BEGINNING OF THE INSPECTION. COOKED PHF SHALL BE COOLED DOWN IN 2 STAGES. DURING THE FIRST STAGE FOOD SHALL BE COOLED FROM 135*F TO 70*F WITHIN 2 HOURS. IN THE SECOND STAGE IT SHALL BE COOLED DOWN FROM 70*F TO 41*F OR LESS WITHIN 4 HOURS. DURING INSPECTION THE CHICKEN WAS PLACED IN ICE BATH AND COOLED TO 70*F BY END OF INSPECTION. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON-IN-CHARGE(PIC) WAS NOT SURE OF COLD AND HOT HOLDING TEMPERATURES FOR POTENTIALLY HAZARDOUS FOODS(PHF). THE SUPERVISOR SHALL BE SURE OF CRITICAL POINTS SUCH AS ,HOT HOLDING AND HOLDING TEMPERATURES TO AVOID POSSIBILITY OF FOOD BORNE ILLNESSES. INSPECTOR EDUCATED PIC ON COLD/HOT HOLDING TEMPERATURES. A FOOD CERTIFICATION CLASS IS RECOMMENDED. CORRECTED
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED COOKED HAM AND SAUSAGE AT 53*F, AND 58*F RESPECTIVELY INSIDE REACH-IN COOLER ACROSS FROM COOK LINE. GREEK SALAD DRESSING WAS 46*F INSIDE UPRIGHT GLASS COOLER IN PREP AREA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS (PHF) SHALL BE HELD AT 41*F OR LESS FOR COLD HOLDING. HAM, SAUSAGE, AND GREEK SALAD DRESSING WERE TOSSED DURING INSPECTION. RISK CONTROL PLAN IS PROVIDED. FOLLOW UP WITHIN 10 DAYS.,
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASH SIGNAGE AT WAITRESS HAND WASH SINK IN DINING ROOM. HAND WASH SIGNAGE SHALL BE PROVIDED AT EACH HAND WASH SINK TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE HAND WASH SIGN. VERIFY CORRECTION AT NEXT INSPECTION.,
- 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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03/23/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. PICTURE OF CHLORINE TEST STRIPS SENT VIA FAX. AT THE TIME OF ROUTINE INSPECTION THE PRESENCE OF TEST STRIPS COULD NOT BE VERIFIED DUE TO THEM BEING LOCKED UP IN THE OFFICE.
- 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)
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10/06/2014 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS WERE STORED IN A COOLER DRAWER ON TOP OF COOKED SHREDDED POTATOES. , CORRECTION BY OPERATOR REMOVING RAW EGGS TO ANOTHER COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD COOLER: TOP FETA CHEESE 65F, BLUE CHEESE 68F BOTTOM BOILED EGGS 65F, FETA CHEESE 65F , CORRECTED. ALL FOODS DISCARDED. ALL COLD POTENTIALLY HAZARDOUS FOODS STORED IN WALK IN. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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
- 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:
- SEVERAL BUCKETS OF CHICKEN AND 2 ICE PADDLES STORED ON FLOOR IN THE WALK IN FREEZER.
- 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
- Food Storage Containers, Ident
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SIGN NOT PROVIDED AT HAND WASH SINK AT BEVERAGE STATION.
- 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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09/17/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SALAD COOLER ON TOP IN THE KITCHEN: FETA CHEESE 41F CHEDDAR CHEESE 41F BLUE CHEESE - NOT OBSERVED HARD BOILED EGGS 40F 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: Raw Animal Foods
- Comment:
- CORRECTED. THE VERTICAL BROILER WAS NOT OBSERVED IN OPERATION. PIC EXPLAINED THE STANDARD OPERATIONAL PROCEDURE IS TO COOK THE MEAT ON THE VERTICAL BROILER WITHIN 4 HOURS OR UNTIL IT IS FINISHED COOKING (WHICH EVER COMES FIRST). THE MEAT IS THEN HELD HOT ON THE STEAM TABLE UNTIL IT IS ORDERED, AT WHICH TIME IT IS COOKED AGAIN ON THE GRILL.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
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04/23/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- PAN OF STUFFED PEPPERS 75F AND YANKEE POT ROAST 75F COVERED WITH PLASTIC WRAP. , CORRECTED. THE EMPLOYEE REMOVED THE PLASTIC TO CONTINUE THE 2 STAGE COOLING PROCESS. TRAINING MATERIALS WERE GIVEN TO EDUCATE ON COOLING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD COOLER ON TOP IN THE KITCHEN: FETA CHEESE 47F CHEDDAR CHEESE 50F BLUE CHEESE 50F FOODS DISCARDED. , CORRECTED. THE EMPLOYEE REMOVED THE PLASTIC TO CONTINUE THE 2 STAGE COOLING PROCESS. TRAINING MATERIALS WERE GIVEN TO EDUCATE ON COOLING. ,
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- vertical broiler
- Corrections:
- Cook to proper temperature.
- Comment:
- OBSERVED BEEF ON A VERTICAL BROILER IN THE COOKING PROCESS. THROUGH QUESTIONING OF THE PROCESS OF HOW LONG BEEF HAS BEEN COOKING, THE OPERATOR HAD REVEALED THAT THE BEEF HAD BEEN COOKING SINCE 7AM. AT THE PRESENT TIME THE BEEF HAD BEEN COOKING FOR 9 HOURS. QUESTIONING HAD ALSO REVEALED THAT THE VERTICAL BROILER HAD BEEN TURNED OFF DURING VARIOUS POINTS OF THE DAY. THE MEAT COOKING ON THE VERTICAL BROILER MUST BE CONTINUALLY COOKING AND MUST BE COOKED IN 4 HOURS. AS THE MEAT IS COOKED, TO PREVENT BURNING THE MEAT MUST BE SLICED OFF AS IT IS COOKING. THE MEAT CAN BE EITHER BE HELD HOT AT THE STEAM TABLE OR COOLED DOWN THEN STORED COLD. REMAINDER OF BEEF WAS DISCARDED.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND WASH SIGN AT HAND WASH SINK BY THE BEVERAGE DISPENSER.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SMALL CUPS WERE OBSERVED IN CHEESES FOR DISPENSING.
- 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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03/25/2014 | Routine |
- 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:
- INSIDE HAND WASH SINK NEAR WALK-IN COOLER THERE WAS A STRAINER DEVICE OVER DRAIN. INSIDE HAND WASH SINK LOCATED BY THE DESSERTS WAS A DIRTY SPOON. A HANDWASHING SINK SHALL NOT BE USED FOR ANY OTHER PURPOSE BUT HAND WASHING. BOTH THE STRAINER AND SPOON WERE REMOVED DURING THIS INSPECTION. 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- ICE SCOOP IN THE BACK OF THE RESTAURANT WAS LAYING ON TOP OF BOXES AND THE SMALL ICE SCOOP LAID ON TOP OF SODA DRAIN. DURING PAUSES IN FOOD PREPARATION OR DISPENSING, FOOD PREPARATION AND DISPENSING UTENSILS SHALL BE STORED IN A CLEAN AND PROTECTED LOCATION. STORE ICE SCOOPS IN CLEAN CONTAINERS. WILL VERIFY CORRECTION 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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09/23/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED TOMATOES AT 41F, LETTUCE AT 39F, AND TUNA 40F, AT THE FRONT COOLER. USING LOGS AND HAS STANDARD OPERATIONAL PROCEDURE FOR TIME AS A PUBLIC HEALTH CONTROL. 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)
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05/07/2013 | Follow-up |
Restaurant representatives - add corrected or new information about Gus & Us Grill, 17445 Hamilton Ave, Allen Park, MI 48101 »