- Critical: Sanitizing Solutions, Testing
- Comment:
- RECEIPT FOR TEST STRIP PURCHASE OBTAINED BY THIS OFFICE. VIOLATION IS CORRECTED.
- 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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12/18/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THE QUAT TEST STRIPS STILL NEED TO BE ACQUIRED. ACQUIRE THEM PRIOR TO FRIDAY DECEMBER 19 2014. A RECEIPT OR INVOICE COULD BE FAXED OR E-MAILED TO ME AS ACCEPTABLE PROOF OF CORRECTION.,
- 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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12/16/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THERE ARE NO QUAT TEST STRIPS IN THE KITCHEN. ACQUIRE QUAT TEST STRIPS WITHIN THE NEXT 10 DAYS. THE RECEIPT OR INVOICE COULD BE FAXED OR E-MAILED TO ME TO SERVE AS PROOF OF CORRECTION. BE SURE TO ACQUIRE QUAT TEST STRIPS. THERE ARE ALSO CHLORINE TEST STRIPS AND IODINE AS WELL, GET THE PROPER TEST STRIPS FOR THE SANITIZER THAT YOU USE HERE., ,
- 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)
- Cleaning, Frequency and Restri
- Locations:
- in the men's restroom
- Comment:
- CLEAN THE LID OF THE COVERED WASTEBASKET IN THE MEN'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.
- Cutting Surfaces
- Locations:
- on the cutting board(s)
- Comment:
- THE ONE CUTTING BOARD IS DEEPLY SCORED WITH CUTS AND NEEDS TO BE REPLACED OR RE-SURFACED.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Food Storage
- Locations:
- in the walk-in freezer
- Comment:
- THERE WERE PLASTIC TRAYS OF COOKED RIBS ON THE FLOOR OF THE WALK-IN FREEZER. TRAYS WERE RELOCATED UP OFF THE FLOOR AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Good Repair and Proper Adjustm
- Locations:
- in the reach-in freezer(s)
- Comment:
- THE LIGHT BULB IS MISSING IN THE REACH-IN FREEZER AT THE EAST END OF THE COOKLINE. REPLACE THE BULB.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- at the Back Door
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- DAYLIGHT IS VISIBLE AT THE BOTTOM OF THE BACK (SIDE) DOOR. INSTALL A SEAL STRIP AT THE BOTTOM OF THE DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Ventilation Hood Systems, Adeq
- Locations:
- Vent hood(s) and Filters Vent hood(s) and Filters
- Comment:
- SOME OF THE FILTERS IN THE VENT HOOD ARE MISSING. REPLACE THEM WITH CLEAN OR NEW ONES.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
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12/03/2014 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- can opener(s)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CORRECTED-ITEM CLEANED TODAY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Locations:
- Cookline cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Wall(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- THE NORTH WALL HAS A BARE SUPPORT BOARD SCREWED INTO WALL WITHOUT PAINT OR SEALANT ON WOOD. ALL WOOD SHALL BE SEALED OR PAINTED FOR EASY CLEANING. PAINT OR SEAL WOOD WITHIN 90 DAYS.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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06/12/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- CORRECTED. EMPLOYEES HAVE BEEN TRAINED ON THE MANUAL WARE WASHING PROCEDURE. THE 3-COMPARTMENT SINK IS CORRECTLY SET-UP FOR WARE WASHING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Common Name
- Comment:
- CORRECTED. CHEMICAL SPRAY BOTTLES OBSERVED LABELED WITH PERMANENT MARKER WITH THE COMMON NAME OF THE CONTENTS.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling Methods
- Comment:
- CORRECTED. RIBS ARE NOW COOLED ON UNCOVERED SHEET TRAYS IN THE WALK-IN COOLER. RIBS IN THE WALK-IN COOLER ARE AT 41*F TODAY.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. THE CAN OPENER BLADE, DELI SLICER, AND KNIFE AT THE COOK LINE OBSERVED 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. CHEESE CAKE SLICES AND RANCH DRESSING OBSERVED LABELED WITH THE PREPARATION DATES.
- 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
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01/09/2014 | Follow-up |
- 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:
- EMPLOYEES ARE UNABLE TO DESCRIBE THE CORRECT MANUAL WARE WASHING PROCEDURE. SANITIZER IS IMPROPERLY USED
- General violation description:
- 4-702.11 - IT IS EITHER PUT INTO THE WASH BASIN WITH THE SOAPY WATER AND THEN RINSED OR PUT INTO THE CENTER BASIN AND THEN RINSED. TO PROPERLY SANITIZE WARES, THE SANITIZE STEP MUST OCCUR AFTER WARES ARE WASHED IN HOT SOAP WATER AND RINSED IN CLEAR WATER. AFTER BEING SUBMERGED IN THE SANITIZER, THE WARES MUST BE AIR DRIED. TRAIN STAFF ON PROPER WARE WASHING PROCEDURES.,
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 3 UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED STORED AT THE UTILITY SINK IN THE KITCHEN. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- OBSERVED 3 PLASTIC TUBS CONTAINING COOKED RIBS. THE TUBS WERE TIGHTLY COVERED AND STACKED UPON ONE ANOTHER IN THE WALK-IN COOLER. THE RIBS WERE AT 85-100*F APPROXIMATELY 2 HOURS AFTER REMOVING FROM THE SMOKER. NO TEMPERATURES WERE TAKEN DURING THE COOLING PROCESS. WHEN COOLING FOODS, EFFECTIVE COOLING METHODS MUST BE USED TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. USE EFFECTIVE COOLING METHODS FOR THE RIBS SUCH AS LAYING FLAT AND LEAVING UNCOVERED IN THE WALK-IN COOLER, USING METAL PANS, TAKING TEMPERATURES DURING THE COOLING PROCESS. ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- -DRIED FOOD DEBRIS OBSERVED AROUND THE DELI SLICER BLADE COVER, ON THE CAN OPENER BLADE, AND THE KNIFE OBSERVED STORED BENEATH THE PRINTER AT THE MAKE TABLE. KEEP THE NOTED ITEMS CLEAN TO SIGHT AND TOUCH. DISASSEMBLE THE SLICER FOR CLEANING. DO NOT STORE UTENSILS IN AREAS THAT ARE NOT READILY CLEANABLE.,
- 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: 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 OBSERVED ON FACILITY-MADE RANCH DRESSING OR CHEESECAKE SLICES IN THE DISPLAY COOLER. DATE MARKINGS ON CONTAINERS OF FETA CHEESE, PULLED PORK, RIB TIPS, AND COLE SLAW ARE PRESENT BUT DO NOT REFLECT THE ACCURATE DISCARD DATE. ENSURE THAT OLD DATE MARKINGS ARE REMOVED, PANS ARE WASHED, AND NEW DATE MARKINGS ARE PROVIDED FOR 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
- Effectiveness
- Items:
- Hair restraint hair/beard net
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- NO HAIR RESTRAINTS WORN BY EMPLOYEES PREPARING FOOD.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET/SOILED WIPING CLOTHS STORED ON COUNTERS THROUGHOUT KITCHEN. STORE WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN EVERY USE.
- 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
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12/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Happy's Pizza #25, 12984 Dix Ave, Southgate, MI 48195 »