- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- After being cleaned and sanitized equipment and utensils must air dry and not be dried with a cloth. Observed bowls and ladels being dried on a towel after being sanitized. Discontinue use of towels and allow to air dry on a clean surface.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Handwashing signs must be placed in the restrooms for food employees. There were no handwash signs in the men's or women's restrooms. Provide handwash signs.
- 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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06/04/2015 | Routine |
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Facility
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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05/09/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- men's restroom
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Facility
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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06/17/2013 | Routine |
| No violation noted during this evaluation. | 07/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 07/08/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/11/2010 | Routine Inspection |
- Critical: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- AT THE TIME OF INSPECTION, IT WAS FOUND THAT EXCESS POP AND WATER RUN OFF FROM THE OVER FLOW TRAY OF THE BEVERAGE DISPENSER IS COLLECTED IN A LARGE PLASTIC BUCKET NEAR THE BIN. THE PERSON IN CHARGE STATED THAT THE BUCKET IS CLEANED AND EMPTIED REGULARLY AND THAT THIS PRACTICE HAS BEEN IN PLACE SINCE THE OPENING OF THE BUILDING. SEWAGE SHALL BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. THIS IS A CRITICAL VIOLATION. PER THE APPROVAL OF THE HEALTH DEPARTMENT EAST DISTRICT MANAGER, FURTHER EVALUATION OF THE ABOVE PRACTICE WILL BE CONDUCTED TO DETERMINE WHAT OPTIONS AND/OR CORRECTIVE ACTIONS MAY BE NECESSARY TO ENSURE THAT THE POP AND WATER RUN OFF FROM THIS BEVERAGE MACHINE IS CONVEYED IN A MANNER CONSISTENT WITH SECTION 5-402.13 OF THE 2005 FOOD CODE. SOME OPTIONS FOR REROUTING THE RUN OFF FROM THE MACHINE TO A FLOOR DRAIN LOCATED IN THE CENTER OF THE ROOM (UNDER A FLOOR MOUNTED CABINET) WERE DISCUSSED. ADDITIONALLY, THE OPTION OF REPOSITIONING THE MACHINE DIRECTLY OVER THE FLOOR DRAIN WAS DISCUSSED AS WELL. THE DIRECTOR INDICATED THAT TO REROUTE THE RUN OFF FROM THE BEVERAGE MACHINE TO THE FLOOR DRAIN NOTED ABOVE WOULD REQUIRE A CONSIDERABLE AMOUNT OF TIME TO COMPLETE. WHEN ASKED THE DIRECTOR INDICATED THAT A COMPLETION TIME FRAME OF AUGUST 15, 2009 WOULD BE OPTIMAL. AFTER DISCUSSION WITH THE WAYNE COUNTY HEALTH DEPARTMENT EAST DISTRICT MANAGER, APPROVAL WAS GRANTED TO ISSUE A COMPLETION TIME OF AUGUST 15, 2009 TO HAVE THE DRAIN LINE FROM THE BEVERAGE MACHINE PROPERLY ROUTED TO A FLOOR DRAIN. A RE-VISIT INSPECTION WILL BE CONDUCTED ON OR BEFORE AUGUST 15, 2009 TO CHECK THE STATUS OF THIS REPAIR.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Using a Handwashing Sink
- Comment:
- PER THE PERSON IN CHARGE, HAND WASHING IN THE CONCESSION STAND IS DONE IN THE TWO COMPARTMENT SINK NOTED UNDER CONCERN POINT#2 IN THE COMMENTS SECTION
- General violation description:
- 5-205.11 - WHERE UTENSILS ARE WASHED AS OUTLINED IN CONCERN POINT # 3A. OBSERVED AT THIS SINK WAS A HAND WASH REMINDER SIGN, PAPER TOWEL, AND SOAP. A HAND WASH SINK SHALL BE USED FOR HAND WASHING AND NO OTHER PURPOSES. IF BOTH COMPARTMENTS OF THE TWO COMPARTMENT SINK WILL BE USED FOR HAND WASHING, THEN NEITHER OF THESE COMPARTMENTS MAY BE USED FOR UTENSIL WASHING OR ANY OTHER PURPOSE. EITHER DESIGNATE ONE OR BOTH COMPARTMENTS OF THIS SINK AS THE HAND WASH SINK OR INSTALL A SEPARATE HAND SINK. INSTALLATION OF A SEPARATE HAND SINK WILL REQUIRE SUBMISSION OF PLANS TO THE WAYNE COUNTY PLAN REVIEW DEPARTMENT. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
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05/21/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES HAVE SMALL AMOUNT OF MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. CLEAN POP NOZZLES DAILY.,
- 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
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s) juncture
- Locations:
- floor coving / wall edging
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- NO COVE MOLDING AT FLOOR/WALL JUNCTURE. INSTALL COVE BASE MOLDING TO FACILITATE CLEANING.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
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05/15/2008 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- food prep area thermometer
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s) juncture
- Locations:
- floor coving / wall edging
- Problems:
- Not coved
- Corrections:
- Install coving
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit, Sanitizer test kit
- Locations:
- food prep area thermometer, food prep area test strips
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- food prep area reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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05/25/2007 | |
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