| No violation noted during this evaluation. | 06/03/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FOOD ROLLING CART BOTTOM SHELF HAS ACCUMULATION OF FOOD DEBRIS OBSERVED TODAY. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/03/2014 | Routine |
| No violation noted during this evaluation. | 04/08/2014 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- THE SALAD AND CHEESE WERE NOT TIME MARKED AND THE SHREDDED CHEESE WAS AT 62F. AT THE TIME OF INSPECTION SALAD AND CHEESE WERE MARKED ON THE PRODUCTION SHEET AND THE VIOLATION WAS CORRECTED. CONTINUE TO MARK THE TIME ON THE PRODUCTION SHEET.
- 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.
|
10/24/2013 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- THE SALAD AND STRING CHEESE, WILL BE MARKED ON THE PRODUCTION RECORD. THE MILK IS MARKED ON A DIFFERENT SHEET OF PAPER. THE SALAD AND STRING CHEESE WILL BE DISCARDED IF NOT USED. THE DISCARD TIME WILL BE MARKED. VIOLATION HAD BEEN MARKED.
- 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.
|
05/01/2013 | Follow-up |
- Critical: Responsibility of Permit Holde
- Comment:
- CORRECTED BY SCREENING FOR ILLNESS USING MDA FORMS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
11/07/2012 | Follow-up |
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Locations:
- Popcorn machine(s)
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- A POPCORN MACHINE IS OPERATED BY AN INDIVIDUAL THAT IS NOT PART OF THE SCHOOL FOODBORNE ILLNESSES SCREENING PROCESS (AND DOES NOT COME UNDER AUTHORITY OF THE CERTIFIED FOOD MANAGER FOR THE KITCHEN FOR FOOD SAFETY PRACTICES SUCH AS HAND WASHING). PLEASE SCREEN FOR BIG 5 ILLNESSES (FORMS PROVIDED) AND ENSURE FOOD SAFETY WITH A CERTIFIED FOOD MANAGER. PLEASE FAX COMPLETED FORMS AND CERTIFIED FOOD MANAGER INFO TO MIKE BAKER AT 734-727-7165 WITHIN 1 WEEK. A FOLLOW UP INSPECTION, RATHER THAN FORM FAXING WILL BE CONDUCTED FOR PRIVACY OF THE MDA FORMS AT YOUR REQUEST. CALL 734-727-7417 IF FOLLOW UP IS DESIRED.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED FROST AROUND THE DOOR ON INSIDE OF REACH IN FREEZER IN THE TABLE STORAGE ROOM. THE GASKET IS NOT SEALING THE DOOR PROPERLY. REPAIR THE SEAL WITHIN 6 MONTHS.
- 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.
|
10/15/2012 | Routine |
| No violation noted during this evaluation. | 04/25/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 39F.
- 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)
|
11/03/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED VARIOUS FOODS (NON PHF) AT 44F-49F IN THE UPRIGHT COOLER. CORN DOGS AT 44F. CHEESE STICKS (MOZZARELLA) ALSO IN COOLER WERE TAKEN TO A 41F COOLER. HOLD AT OR BELOW 41F.,
- 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)
|
10/07/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/18/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE OVEN MITTS ARE NO LONGER USEABLE - REPLACE OR CLEAN THE MITTS., THE 2 DOOR FREEZER IN THE KITCHEN ADDITION IS NOT WORKING PROPERLY. . . THE COMPRESSOR IS RUNNING CONSTANTLE, THE THERMOMETER APPEARS TO BE BROKEN (READS -45 DEGREES). MOVE THE UNIT AWAY FROM THE WALLS (AT LEAST 4-6 INCHES) TO ALLOW FOR AIR CIRCULATION. CHECK THE CYCLE OF THE UNIT.
- 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.
|
10/20/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE RED SANITIZER SOLUTION BUCKET OR REPLACE THE BUCKET.
- 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.
|
10/16/2008 | Routine Inspection |
- Critical: Discarding Contaminated Food
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- THE FOOD IN THE CAMBRO "SALAD" BAR MUST BE "NEW" FOR EACH LUNCH PERIOD. LEFT OVER ITEMS ARE TO BE DISCARDED AT END OF LUNCH PERIOD., CORRECTED TODAY BY COOK - P.JONES, HOT VEGETABLES SEPARATED SO NEW PAN IS SUPPLIED FOR EACH LUNCH PERIOD, LEFT OVERS DISCARDED. SELF SERVICE MUST BE CONTROLLED, YOU MUST AVOID CROSS CONTAMINATION OF FOOD PRODUCTS.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
|
10/16/2007 | |
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