H P Grill, 12220 Hamilton, Highland Park, MI 48203 - inspection findings and violations

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants

Business Info

Restaurant name: H P GRILL
Address: 12220 Hamilton, Highland Park, MI 48203
Permit #: 050569
Non-smoking facility: No
Last inspection: 06/08/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about H P Grill, 12220 Hamilton, Highland Park, MI 48203 »


Inspection findings

Inspection date

Type
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed at time of inspection chlorine sanitizing solution in three compartment sink was less then 50 ppm. Corrected at time of inspection sink was emptied and new solution was made at 50-100 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
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    Observed at time of inspection hand wash sink next to three compartment sink was blocked by storage boxes. Corrected at time of inspection boxes were removed. Hand wash sink accessible. 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)
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Observed at time of inspection boxes of utensils stored on the floor. Boxes of utensils should be stored up off the ground to prevent contamination of utensils and to allow for easily cleaning of the floor. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
 06/08/2015Routine
No violation noted during this evaluation. 03/03/2015Follow-up
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no metal stem food thermometer for checking food temperatures. Potentially hazardous fooods must have their temperatures checked on a daily basis. Provide a metal stem thermometer that measures from 0-220 degrees F.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no soap for the employee restroom handsink. Soap must be provided at all handsinks. Soap was provided in my presence. Violation corrected.
    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)
  • Designated Areas
    Items:
    Locker(s)/employee storage area(s)
    Problems:
    Contaminates
    Corrections:
    Relocate to a designated area that does not contaminate items or surfaces.
    Comment:
    Observed no coat rack for employees to store personal items. Personal items must be stored away from food and food equipment. Install a coat rack for employee belongings.
    General violation description:
    6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed peeling paint on wood shelves under the front counter. Equipment must be maintained. Repair the shelves by painting them with 2 coats of paint to provide a smooth and easily cleanable surface. Recommend installing food-grade shelf liners over painted shelves to protect them from damage.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed missing light shields in the kitchen. Light bulbs must be protected. Install light shields for each light fixture.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Storing Maintenance Tools
    Items:
    Maintenance tool storage
    Problems:
    Contaminates
    Corrections:
    Relocate to a designated area that does not contaminate items or surfaces.
    Comment:
    Observed maintenance supplies stored in the mop sink. Mop sink must be kept accessible for filling and emptying the mop bucket. Remove all items from the mop sink.
    General violation description:
    6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no air thermometer in the food prep cooler. Food coolers must have conspicuous thermometers. Provide a thermometer in this cooler.
    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)
 02/20/2015Routine
  • 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:
    Observed at time of inspection sliced ham in prep cooler without date mark. Corrected at time of inspection ham was provided with date mark.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in freezer
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed at time of inspection shelves at dry storage and dry storage containers have a build up of food residue on them. Inside of microwave has build up of food particles. Correct by cleaning at a frequency able to prevent the build up of food/soil particles.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Observed at time of inspection sanitizer cloths sitting on counter top. Sanitizer rags should be stored in sanitizer bucket. Correct by storing sanitizer cloths in sanitizer bucket.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 08/28/2014Routine
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Ran out of soap at the hand wash station located in the front room. It was replaced at the time of inspection and the violation was corrected.
    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)
 06/04/2014Routine Inspection
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Observed food contact surfaces clean. 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
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Observed food contact surfaces clean. 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
  • Critical: Manual and Mechanical Warewash
    Comment:
    Observed bleach sanitizer at 50ppm. 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
  • Critical: Manual and Mechanical Warewash
    Comment:
    Observed bleach sanitizer at 50ppm. 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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED FOOD IN REACH IN COOLER, AND PREP COOLERS ARE AT 41 F OR BELOW. 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: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED FOOD IN REACH IN COOLER, AND PREP COOLERS ARE AT 41 F OR BELOW. 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: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    Grill line
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    Observed cooked sausage on the cook line by grill with time being used as a control. Sausage was not marked with time it was placed out and time to discard. Corrected at time of inspection sausage is now being kept in prep cooler until needed.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    Grill line
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    Observed cooked sausage on the cook line by grill with time being used as a control. Sausage was not marked with time it was placed out and time to discard. Corrected at time of inspection sausage is now being kept in prep cooler until needed.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored in soiled, wet conditions
    Corrections:
    Store in protected manner.
    Comment:
    Observed spatulas stored between fryer and stove. Corrected at time of inspection spatulas were removed and sanitized. After discussion with employees spatulas will now be stored on the grill or cutting board.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored in soiled, wet conditions
    Corrections:
    Store in protected manner.
    Comment:
    Observed spatulas stored between fryer and stove. Corrected at time of inspection spatulas were removed and sanitized. After discussion with employees spatulas will now be stored on the grill or cutting board.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in freezer
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed reach in cooler shelves starting to accumulate soil partials and food residue correct by cleaning at a frequency able to prevent the build up of soil particles.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in freezer
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed reach in cooler shelves starting to accumulate soil partials and food residue correct by cleaning at a frequency able to prevent the build up of soil particles.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 02/04/2014Routine
No violation noted during this evaluation. 07/09/2013Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    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
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    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:
    , ,
    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)
 06/26/2013Routine
  • Critical: Hand Drying Provision
    Comment:
    No paper towel was available at the hand wash station in the kitchen. It was provided at the time of inspection and the violation was 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: Hand Drying Provision
    Comment:
    No paper towel was available at the hand wash station in the kitchen. It was provided at the time of inspection and the violation was 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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    Unable to access the hand wash station in the kitchen. Blocked with boxes. The boxes were removed at the time of inspection and the violation was 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)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    Unable to access the hand wash station in the kitchen. Blocked with boxes. The boxes were removed at the time of inspection and the violation was 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)
  • Prohibitions
    Items:
    Single-service and single-use article(s)
    Problems:
    Stored Under unshielded sewer lines
    Corrections:
    Remove and store in protected area.
    Comment:
    The single service glasses were stored under the unprotected sewer line. The were stored separately but still there are chances for contamination. isolate the sewer line or protect it.
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Prohibitions
    Items:
    Single-service and single-use article(s)
    Problems:
    Stored Under unshielded sewer lines
    Corrections:
    Remove and store in protected area.
    Comment:
    The single service glasses were stored under the unprotected sewer line. The were stored separately but still there are chances for contamination. isolate the sewer line or protect it.
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
 06/04/2013Routine Inspection
  • 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:
    NO SANITIZE STEP PERFORMED AFTER WASHING AND RINSING WEARS AT THE 3-COMPARTMENT SINK. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. SANITIZE ALL WARES AS REQUIRED. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE. BLEACH IS AVAILABLE FOR USE AS SANITIZER. THIRD COMPARTMENT OF THE 3-COMPARTMENT SINK SET UP WITH SANITIZER SOLUTION.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES IN THE SANDWICH PREP COOLER: -SLICED TOMATOES AT 56F -CHOPPED LETTUCE AT 56F -RAW CHICKEN AT 50F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD THE NOTED ITEMS. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOOD ITEMS INTO THE TRASH. POTENTIALLY HAZARDOUS FOODS WILL NOT BE STORED IN THIS COOLER UNIT. THEY WILL BE STORED IN THE ONE-DOOR GLASS FRONT COOLER.
    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: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED THE FOLLOWING FOOD ITEMS HELD OUT AT ROOM TEMPERATURE: -FRIED CHICKEN AT 83F -CHICKEN FRIED STEAK AT 77F -HOT DOGS AT 65F -SAUSAGE LINKS AT 65F HOT FOODS MUST BE HELD AT 135F OR ABOVE OR COOLED DOWN AND HELD AT 41F OR BELOW. NO FOODS MAY BE HELD OUT AT ROOM TEMPERATURE. HOLD FOODS AT PROPER TEMPERATURE. CORRECTED AT TIME OF INSPECTION BY PLACING THE FOOD ITEMS INTO THE COOLER TO COOL AND WILL BE HELD COLD. ALL FOODS WERE PREPARED ABOUT 1.5 HOURS PRIOR TO INSPECTION ACCORDING TO THE PERSON IN CHARGE.
    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)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    HOT VENT FILTERS OBSERVED TO BE HEAVILY SOILED WITH AN ACCUMULATION OF GREASE AND DEBRIS. THE VENTILATION SYSTEM MUST BE KEPT CLEAN TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT. CLEAN THE HOOD VENT FILTERS.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    SANDWICH PREP COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 50F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. REPAIR COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE SANDWICH PREP COOLER UNTIL IT IS CAPABLE OF HOLDING PROPER TEMPERATURE.
    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.
  • 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:
    KEEP THE HANDLES OF THE ICE SCOOPS FROM CONTACTING THE ICE IN THE FRONT ICE BIN AND ICE MACHINE ICE BIN.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    REPLACE THE 2 MISSING LIGHT SHIELDS IN THE KITCHEN AREA.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 12/14/2012Routine
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THERE IS NO SANITIZER FOR FACILITY. PIC STATES BLEACH JUST RAN OUT. ALL FACILITIES SHALL PROPERLY WASH RINSE AND SANITIZE (IN THAT EXACT ORDER) ALL DISHWARE, FLAT WARE ETC. ACQUIRE SANITIZER IMMEDIATELY., PIC EDUCATED ON REDUCING MICROORGANISMS WITH PROPER SANITIZER. SANITIZER OBTAINING WITH EMPLOYEE/ORDERED DURING INSPECTION FOR FACILITY.
    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
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    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
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit
    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)
 06/22/2012Routine
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    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)
 06/13/2012Routine Inspection
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    DISH WASH AREA HAND SINK HAS CLUTTER AROUND THE SINK. THE OTHER REAR AREA HAND SINK HAS DISHES SOAKING. KEEP CLEAR AND AVAILABLE FOR HAND WASHING ONLY. REPEAT VIOLATION: CORRECT AS SOON AS POSSIBLE.
    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)
 06/06/2011Routine Inspection
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    MAINTAIN BACK HANDWASH SINK EASILY ACCESSIBLE....DO NOT BLOCK PATHWAY WITH BOXES.
    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)
 06/14/2010Routine Inspection
No violation noted during this evaluation. 12/22/2009Routine Inspection
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 06/29/2009Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN REACH IN COOLER GASKETS OF REACH IN COOLER.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    ENSURE FOOD HANDLERS WEAR HAT , CAP, OR HAIRNET.
    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
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    MAINTAIN BACK HAND WASH SINK ACCESSIBLE .......DO NOT BLOCK PATHWAY TO SINK WITH ARTICLES SUCH AS PAILS.
    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)
 12/08/2008Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE KITCHEN ICE MACHINE CONTAINED SOME ACCUMULATIONS OF BLACK SOIL ON THE RIGHT HAND SIDE. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE MACHINE IS CLEANED. CONSIDER A BI-WEEKLY OR WEEKLY SCHEDULE. THIS IS A CRITICAL VIOLATION. ARE-VISIT INSPECTION WILL BE CONDUCTED WITH 10 DAYS OR LESS TO CHECK THE CLEANLINESS OF THIS MACHINE. ,
    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
11/25/2008Routine Inspection

Do you have any questions you'd like to ask about H P GRILL? Post them here so others can see them and respond.

×
H P GRILL respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend H P GRILL to others? (optional)
  
Add photo of H P GRILL (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Village Cone ShopGrand Rapids, MI
****
LITTLE CAESARSDearborn, MI
*
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
SHISH VILLAGECanton, MI
*****
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
CALUMET CENTER
BARBER SCHOOL
STAR PARTNER ENTERPRISES TWO, LLC
LITTLE CAESARS #44
MANHATTAN FISH & CHICKEN
CHINA WOK
BURGER KING #12421
WENDY'S #3

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants