| No violation noted during this evaluation. | 06/19/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- STANDING WATER/BEER DRAIN OFF FROM THE BEER COOLER AND DEBRIS OBSERVED BENEATH THE BEER COOLER AND THE 3-COMPARTMENT SINK.
- 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.
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) other nonsewage waste
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- THE DRAIN LINE FROM THE DRIP TRAY AT THE BEER TAPS DOES NOT EXTEND INTO THE FLOOR DRAIN AND IS DUMPING ON THE FLOOR BENEATH THE 3-COMPARTMENT SINK.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
|
12/09/2013 | Routine |
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- walk-in cooler(s) floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE METAL FLOORING OF THE WALK-IN BEER COOLER IS LOOSE WITH WATER ACCUMULATING BENEATH THE FLOORING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/17/2013 | Routine |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- PRE-MADE CHILI HEATED IN THE MICROWAVE BEFORE PLACING IN THE HOT HOLDING UNIT OBSERVED AT 109F. EMPLOYEE STATES THAT THE CHILI WAS PLACED IN THE HOT HOLDING UNIT WITHIN THE LAST FEW MINUTES. WHEN REHEATING FOOD FOR HOT HOLDING, THE FOOD MUST BE HEATED TO 165F OR HOTTER BEFORE BEING HELD AT 135F OR HOTTER. REMOVE THE CHILI FROM THE HOT HOLDING UNIT AND HEAT TO AT LEAST 165F BEFORE RETURNING TO THE UNIT. CORRECTED DURING INSPECTION BY HEATING THE CHILI IN THE MICROWAVE TO 170F+ AND RETURNING TO THE HOT HOLDING UNIT.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
12/05/2012 | Routine |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. EMPLOYEES USE TONGS AND/OR PLASTIC SWORDS TO PLACE FRUIT GARNISH IN DRINKS
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. CONSISTENT DATE MARKING METHOD USED. ITEMS ARE ALL LABELED WITH THE DISCARD DATE.
- 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
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. THE HAND WASH SINK DRAIN LINE HAS BEEN REPAIRED. NO LEAKS OBSERVED TODAY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE GLASS WASHER SANITIZE RINSE.
- 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
|
07/24/2012 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEES HANDLING FRUIT GARNISH FOR DRINKS WITH BARE HANDS. EMPLOYEES MUST USE MEANS TO PREVENT BARE-HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN STAFF TO USE GLOVES OR UTENSILS TO PREVENT BARE HAND CONTACT WITH FRUIT GARNISH.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- OBSERVED INCONSISTENT DATE MARKING METHODS USED WHERE SOME FOOD ITEMS ARE DATED WITH THE PREP DATE AND OTHERS WITH THE DISCARD DATE CREATING CONFUSION AS TO WHICH ITEMS HAVE PASSED THE USE-BY DATE. FOODS REQUIRING DATE MARKING MUST BE DATED WITH EITHER THE PREP DATE, DISCARD DATE OR BOTH DATES. A CONSISTENT DATE MARKING METHOD MUST BE USED THROUGHOUT THE FACILITY. TRAIN STAFF TO USE CONSISTENT DATE MARKING METHODS.,
- 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HAND WASH SINK IN THE FOOD PREP AREA HAS A "DO NOT USE THIS SINK" SIGN ON IT. STAFF MEMBERS STATE THAT THE SINK DRAIN LINE LEAKS ONTO THE FLOOR. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR THE HAND WAS SINK DRAIN LINE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE IN THE SANITIZE RINSE AT THE DISH MACHINE (GLASS WASHER). THE SANITIZER CONTAINER IS EMPTY. 50-100 PPM CHLORINE MUST BE PROVIDED TO SANITIZE WARES. PROVIDE 50-100 PPM CHLORINE.,
- 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
- 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:
- OBSERVED GLASSES BEING DRIED WITH A CLOTH TOWEL AFTER BEING REMOVED FROM THE DISH MACHINE. WARE MUST BE AIR DRIED. DISCONTINUE THE PRACTICE OF TOWEL DRYING GLASSES. GLASSES MAY BE BUFFED WITH A CLEAN, DRY CLOTH AFTER AIR DRYING TO REMOVE WATER SPOTS.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE DESIGNATED HAND WASH SINK IN THE BAR AREA OBSERVED USED AS A DUMP SINK AND BLOCKED WITH A COLANDER WITH FOOD DEBRIS. HAND WASH SINKS MAY BE USED FOR NO OTHER PURPOSE AND MUST BE KEPT ACCESSIBLE AND CLEAN FOR HAND WASHING AT ALL TIMES. DISCONTINUE USING HAND WASH SINK FOR DUMPING, CLEAN HAND WASH SINK, KEEP HAND WASH SINK 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)
|
06/26/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- OBSERVED TO GO CONTAINERS WITH EMPLOYEE MEALS IN THE BACK STORAGE AREA EMPLOYEES MAY ONLY EAT IN DESIGNATED AREAS AWAY FROM FOOD AND CLEAN UTENSILS CORRECTED AT TIME OF INSPECTION - FOOD DISCARDED - EMPLOYEES EDUCATED ABOUT EMPLOYEE MEALS
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Cleaning, Frequency/Restrictio
- Corrections:
- Discontinue use.
- Comment:
- THE FLOORS OF THE FACILITY AND IN THE BASEMENT STORAGE AREA UNDER ALL EQUIPMENT IS DIRTY WITH DEBRIS AND OLD ENCRUSTED FOOD RESIDUES. THE BAR AREA HAS A STANDING LIQUID THAT APPEARS TO BE OVER FLOW FROM THE BEER LINES. CLEAN THE PHYSICAL FACILITIES AT REGULAR INTERVALS TO KEEP THE FACILITY CLEAN. SECURE ALL DRAIN LINES AT THE FLOOR SINK TO INSURE THAT WASTE IS DEPOSITED IN DRAIN. CORRECT BY THE NEXT ROUTINE INSPECTION
- 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.
|
12/21/2011 | Routine Inspection |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED CUTTING BOARD ON HAND SINK NEXT TO 3-COMPARTMENT SINK AT BAR. HAND SINKS MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES.
- 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)
|
06/09/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARK WITH EITHER PREP OR DISCARD DATES. SOME ITEMS MARKED BEYOND 7 DAYS., TURKEY, ROAST BEEF AND CORNED BEEF RE-DATED TODAY WITH 7 DAY EXPIRATION DATES. MANAGER WILL RETRAIN ALL EMPLOYEES TO DATE ALL READY TO EAT PHFS WITH DISCARD DATES. CORRECTED.
- 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
|
12/13/2010 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- NO INSECTS OBSERVED IN FACILITY. VIOLATION CORRECTED.
- 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
|
06/30/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- SOME FRUIT FLIES PRESENT IN FACILITY. ELIMINATE HARBORAGE CONDITIONS TO REMOVE PESTS. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 6-25-10 TO VERIFY COMPLIANCE.,
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- HAND SINK NEAR FOOD PREP CONTAINS SCRUBBY, HAND SINK AT OTHER END OF BAR USED TO STAIN ICE/STRAWS FROM GLASSES (OTHER SMALL SINK RECEIVES FROM DRAIN LINE AND CANNOT BE USED AS A HAND SINK). MAKE SURE HAND SINKS ARE ACCESSIBLE AND USED.
- 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)
|
06/15/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE BEVERAGE WITHOUT LID AND STRAW. EMPLOYEES BEVERAGES MUST HAVE A LIDA AND A STRAW. CORRECTED AT TIME OF INSPECTION BY DISCARDING BEVERAGE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED BOTTLE OF CLEANER NEXT TO SINGLE-SERVICE ITEMS ON STORAGE SHELF. CHEMICALS MUST BE STORE AWAY FROM FOOD AND EQUIPMENT. CORRECTED AT TIME OF INSPECTION BY RELOCATING TO AN APPROPRIATE AREA. AS THIS IS A REPEAT VIOLATION, COMPLETE RISK CONTROL PLAN.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
12/15/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Heineken Lounge (#12), Metro Airport-Mcnamara-A, Gate A74, Romulus, MI 48242 »