- Critical: Good Repair and Calibration
- Comment:
- A receipt for new thermometers for establishment was e-mailed to David Pearson at the Wayne county Health Department. Corrected.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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03/30/2015 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Observed at time of inspection hose with spray nozzle shut off valve was installed down stream of Atmospheric Vacuum Breaker. Corrected at time of inspection spray nozzle was removed. Corrected.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed at time of inspection two probe thermometer reading 60 F and 40 F in ice water. Correct by providing a calibrated digital thin tip thermometer for taking temperatures of food. Correct immediately a follow up will occur in about 10 days. If a receipt or picture for the digital thermometer is provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. Dpearson@waynecounty.com,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed at time of inspection dumper and grease bin lids were left open. Corrected at time of inspection lids were closed. Keep lids closed to prevent attraction of pest to the establishment. Corrected.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
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03/16/2015 | Routine |
- Effectiveness
- Items:
- Hair restraint
- Locations:
- food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED ONLY THE CASHIER WEARING A HAIR RESTRAINT. ALL FOOD EMPLOYEES WORKING IN FOOD PREP AREAS SHALL WEAR HAIR- RESTRAINTS. PROVIDE HATS AND WEAR THEM. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO COVERED CONTAINER FOR SANITARY NAPKINS INSIDE WOMEN'S BATHROOM. COVERED CONTAINERS SHALL BE PROVIDE IN BATHROOMS USED BY FEMALES. PROVIDE. VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/29/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- FETA CHEESE, VARIOUS LUNCH MEATS, COOKED CHICKEN WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- 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
- Locations:
- food prep area
- 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
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Locations:
- can opener(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- CAN OPENER BLADE MAKING SHARDS. PROVIDE NEW BLADE.
- 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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03/19/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- MEN'S REST ROOM AND MIDDLE KITCHEN HAND WASH SINK LACKING PAPER TOWELS., ALL HAND WASH SINKS ARE FULLY STOCKED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES 46F, LETTUCE 47F AND LUNCH MEAT 46F LOCATED IN FOUR DRAWER FLIP TOP COOLER (NORTH). , UNIT RESET AND ADJUSTED THESE FOOD ARE NOW 40F.
- 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)
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OUTSIDE GREASE CONTAINER AREA SOILED. CLEAN
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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09/16/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- , VENTILATION HOOD FILTERS AND HOOD OVER PIZZA OVEN ARE DIRTY/GREASY TODAY. INCREASE CLEANING FREQUENCY. NON-FOOD CONTACT SURFACES MUST BE KEPT CLEAN. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION. VENTS ON CEILING IS KITCHEN HAVE DUST/DIRT BUILD-UP AS WELL. RECHECK IN 6 MONTHS, CLEAN REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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09/17/2012 | Routine |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DO NOT STORE PITCHER FOR SCOOPING BBQ SAUCE IN LARGE SAUCE BIN. STORE UTENSILS OUT OF PRODUCT ON A CLEAN DRY SURFACE AND WASH EVERY 4 HOURS. CORRECT IMMEDIETALY TO AVOID CONTAMINATING SAUCE, SINCE PITCHER IS COVERED IN SAUCE. RECHECK NEXT INSPECTION., CORRECTED TODAY, PITCHER REMOVED FROM SAUCE.
- 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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03/14/2012 | Routine Inspection |
- Exterior Walls/Roofs, Barriers
- Items:
- Exterior perimeter roof
- Problems:
- Does not protect from weather
- Corrections:
- Repair.
- Comment:
- TODAY WATER IS LEAKING FROM THE ROOF INTO THE DINING/WAITING ROOM, REPAIR ROOF IMMEDIATELY, RECHECK NEXT INSPECTION.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Unnecessary Items and Litter
- Items:
- Litter/debris
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- THE GARBAGE DUMPSTER ENCLOSURE AREA HAS AN ACCUMULATION OF LITTER/DEBRIS ON THE GROUND AROUND DUMPSTER. CLEAN ON AN INCREASED BASIS OR WHEN NECESSARY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
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09/19/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/10/2011 | Routine Inspection |
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not performed
- Corrections:
- Eliminate harborage conditions.
- Comment:
- GNATS ARE SEEN IN AREA OF 3 COMP. SINK AND MOP SINK. CLEAN THE FLOOR DRAIN RECEPTACLE UNDER THE 3 COMP. SINK AND THE 2 COMP. SINK. CLEAN THE MOP SINK. HANG OR INVERT THE MOP TO AIR DRY. FLUSH SLL DRAINS WITH BLEACH WATER / VINEGAR (ALTERNATE WEEKLY) TO KILL GNATS AND LARVAE. OR GET A DRAIN TREATMENT PRODUCT FROM YOUR PEST CONTROL COMPANY. USE A SMALLER COLLANDER OR DRAIN SCREEN IN FLOOR DRAIN RECEPTACLES UNDER THE 3 COMP. AND 2 COMP. SINKS TO PREVENT CHUNKS OF MEAT, CHICKEN, ETC. FROM CLOGGING DRAINS AND FEEDING GNATS.
- 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
- Insect Contr. Dev., Design/Ins
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- DO NOT HANG FLY STRIPS IN KITCHEN AREA. INSTALL A FLY TRAP BY THE OUTER DOORS. USE STICKY FLY TRAPS IN THE UTILITY ROOM AND BY THE MOP SINK.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Removing Dead or Trapped Pests
- Items:
- Dead/trapped pest(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- REMOVE THE FLY STRIPS.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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09/15/2010 | Routine Inspection |
- Critical: Cooling
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR STATED THAT COOKED RIBS ARE NOW COOLED IN THE FOLLOWING MANNER: 1. AFTER COOKING, THE RIBS ARE ALLOWED TO SIT TO DISSIPATE HEAT. 2. THEY ARE THEN SPREAD THIN (ABOUT 2-3 RIBS HIGH) IN PLASTIC TUBS AND PLACED IN THE WALK IN COOLER. 3. THE TEMPERATURE IS MONITORED THROUGHOUT THE PROCESS. AT ABOUT 10:55 A.M., RIBS (COOLED YESTERDAY AT ABOUT 12:00 P.M.) IN THE COOLER WERE FOUND AT 36 AND 38 DEGREES F. THE VIOLATION IS NOW CONSIDERED 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)
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03/30/2010 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 140 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:
- AT ABOUT 11:05 A.M., TWO CLOSED PLASTIC TUBS OF COOKED RIBS (STACKED UPON ONE ANOTHER) WERE FOUND AT 58 AND 67 DEGREES F. THE OPERATOR STATES THAT THEY WERE COOKED YESTERDAY BETWEEN 3 - 4:00 P.M., AND COOLED AFTERWARDS. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135-70 DEGREES WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A MAXIMUM COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE RIBS FOR FOOD SAFETY. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: WHEN COOLING RIBS, CONSIDER SPREADING THEM THINLY ON A COOKIE SHEET NO MORE THAN 1 - 2 INCHES HIGH BEFORE TRANSFERRING THEM IN THE COOLER. ONCE THERE, TRY LEAVING THEM LOOSELY COVERED AND AVOID STACKING THEM NEAR OR ON TOP OF ONE ANOTHER. REFER TO THE INFORMATIONAL HANDOUTS PROVIDED AND SECTIONS 3-501.14 AND 3-501.15 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON COOLING. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
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03/01/2010 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- ANTS ELIMINATED. SMALL FLIES IN DINING AREA - NONE SEEN TODAY.
- 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
- Hair Restraint Effectiveness
- Comment:
- CORRECTED TODAY. SEE COMMENTS IN FILE.
- 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
- Thawing
- Comment:
- RIBS THAWING IN COLD WATER - NONE TODAY, BUT CHICKEN THAWING IN TUB OF WATER - CORRECTED TODAY.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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10/02/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Happy's Pizza #39, 24105 Eureka, Taylor, MI 48180 »