- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED LIVE GNATS UNDER SODA DISPENSER AND IN THE BACK MOP ROOM. ELIMINATED PESTS AND PEST CONDITIONS. ,
- 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
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED THAT THE ICE MACHINE WAS NOT CLEAN. EXTERIOR OF MACHINE COVERS WERE FULL OF DUST AND SIDES ALSO NOT FREE OF SOIL. CAN OPENER BLADE WAS SOILED. CLEAN AND MAINTAIN AFTER USE. INTERIOR OF REACH- IN COOLER FOUND SOILED. AND WITH STANDING WATER. SODA DISPENSER DRAINLINES SOILED WITH SLIM AND MOLD. ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED DAMAGED INTERIOR BOTTOM LINER OF REACH-IN COOLER. STAINLESS IS TORN. REPLACE TO MEET EQUIPMENT STANDARDS FOR SANITATION. ,
- 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.
|
06/02/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS INCLUDING SLICED DELI MEATS AND CHEESES OBSERVED AT 50-54*F IN THE RANDELL 2-DOOR REACH-IN COOLER. PERSON IN CHARGE STATES THAT THESE ITEMS WERE PLACED INTO THE COOLER AFTER THEY WERE SLICED APPROXIMATELY 2 HOURS PRIOR TO INSPECTION. COLD, POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR BELOW. MOVE THE DELI MEATS AND SLICED CHEESE FROM THE RANDELL 2-DOOR COOLER TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. DO NOT STORE PHF IN THIS COOLER UNTIL IT IS HOLDING FOOD AT 41*F OR BELOW. CORRECTED AT TIME OF INSPECTION BY MOVING ALL OF THE PHF FROM THE RANDELL COOLER TO THE WALK-IN COOLER IN THE LOWER LEVEL WALK-IN COOLER.
- 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)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED PINK AND BLACK MOLD-LIKE GROWTH ON THE UPPER INTERIOR AND PLASTIC ICE SHIELD IN THE ICE MACHINE ICE BIN. CLEAN NOW AND AS OFTEN AS NECESSARY TO PREVENT THE ACCUMULATION OF SOIL.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE RANDELL 2-DOOR REACH-IN COOLER OBSERVED AT 52*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE DOOR IS OPENED FREQUENTLY. ADJUST OR REPAIR THE COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41*F OR BELOW.
- 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.
|
05/07/2014 | Routine |
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- ALLOW ALL WARES TO AIR DRY COMPLETELY BEFORE STACKING.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- REPLACE OR RESURFACE THE RUSTY WIRE RACK SHELVES IN THE 2-DOOR COOLER.
- 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.
|
05/09/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS IN THE 2-DOOR UPRIGHT COOLER OBSERVED AT 41F OR BELOW. THE COOLER HAS BEEN SERVICED AND THE AMBIENT AIR TEMPERATURE OBSERVED AT 40F. TEMPERATURE MONITORING LOGS HAVE BEEN COMPLETED DAILY BY STAFF AND ARE AVAILABLE FOR REVIEW.
- 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)
|
09/20/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. IN THE 2-DOOR UPRIGHT COOLER OBSERVED THE FOLLOWING FOODS HELD AT 46-48F: HAM, CAPRICOLA, TURKEY BREAST, COOKED STEAK, SALAMI. COLD POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41F OR BELOW. COOLER AIR TEMPERATURE OBSERVED AT 52F. DISCARD ALL FOODS THAT HAVE BEEN HELD IN THIS COOLER FOR MORE THAN 4 HOURS. DO NOT USE THIS COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL IT CAN MAINTAIN FOOD AT 41F OR BELOW. DUE TO ONGOING NON-COMPLIANCE, AN OFFICE CONSULTATION WILL BE SCHEDULED.
- 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)
|
07/24/2012 | Follow-up |
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES /GNATS HAVE IMPROVED, ONLY A FEW SEEN TODAY. MONITOR, WORK WITH LPCO. 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
- Critical: Hot and cold holding
- Comment:
- 2 DOOR COOLER HAD TURKEY AT 48F, STEAK AT 48F, DISCARD ALL PHF'S IN UNIT IMMEDIATELY ( SLICED AT 10 AM) REPAIR UNIT KEEP TEMP LOGS. REVISIT IN 10 DAYS. ,
- 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)
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CHLORINE SOLUTION FOR WIPING CLOTHS WAS 100PPM.
- 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
|
06/20/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED SEVERAL GNATS/DRAIN FLIES PRESENT IN FACILITY FLYING, ON THE WALLS AND NEAR THE BACK DOOR BY THE WATER TANK. CONTACT A PEST CONTROL COMPANY TO ELIMINATE THE DRAIN FLIES. USE APPROVED PESTICIDES. POURING BLEACH DOWN THE DRAIN WILL NOT ALWAYS ELIMINATE THE FLIES. THEY LAY THEIR EGGS IN THE DRAIN AND THE DRAINS NEED TO BE SCRUBBED WITH A LONG-HANDLED BRUSH TO DISLODGE THE EGGS. THIS IS A SHARED FACILITY AND THE PROBLEM MAY BE ORIGINATING IN ONE OR MORE OF THE OTHER STORES. TREAT ALL AREAS TO ELIMINATE THE SOURCE OF THE DRAIN FLIES.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING TEMPERATURES IN THE 2 DOOR UPRIGHT COOLER: COOKED BUFFALO WINGS 48 F, PACKAGE OF SLICED DELI TURKEY 49 F, BREADED COOKED CHICKEN PIECES 51 F, SLICED SALAMI 50 F. FOOD MUST BE HELD AT 41 F. THIS COOLER IS NOT HOLDING FOOD AT THE PROPER TEMPERATURE. ANY FOOD THAT HAS BEEN IN THIS UNIT LONGER THAN 4 HOURS NEEDS TO BE DISCARDED. ANY FOOD PLACED IN THIS COOLER TODAY CAN BE SAVED, BUT MUST BE MOVED TO ANOTHER UNIT CAPABLE OF HOLDING FOOD AT A SAFE TEMPERATURE OF 41 F OR BELOW. DO NOT USE THIS UNIT UNTIL IT IS REPAIRED OR REPLACED. REPAIR OR REPLACE UNIT., ,
- 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)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- OBSERVED THE WIPING CLOTH SANITIZER SOLUTION CONCENTRATION TO BE LESS THAN 100 PPM QUATERNARY AMMONIUM. SANITIZER WAS DUMPED AND RE-FILLED FROM THE DISPENSER. TESTED AT 200-400 PPM QUAT. CORRECTED AT INSPECTION. CHANGE SANITIZER SOLUTION EVERY 4 HOURS OR WHEN CONCENTRATION DOES NOT TEST BETWEEN 200-400 PPM QUAT BY USING TEST STRIPS ON A REGULAR BASIS. ,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 2-door cooler(s) prep cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED THE 2 DOOR COOLER AT THE BACK OF THE RESTAURANT TO NOT CLOSE PROPERLY. THE BOTTOM OF THE DOORS ARE DENTED, THE GASKETS ARE DAMAGED, AND THE MAGNETS ARE MISSING. OBSERVED THE UNDER SIDE OF THE PIZZA PREP LINE COOLER TO NOT BE FUNCTIONING (NO FOOD STORED IN BOTTOM, TOP WORKING PROPERLY). REPAIR OR REPLACE BOTH UNITS.
- 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.
|
05/04/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- DELI MEATS AT 38F. VIOLATION CORRECTED.
- 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)
|
06/01/2011 | 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:
- BACK REACH-IN COOLER HOLDING FOOD AT 53F, AIR TEMP 53F. MANAGER STATES THAT ONE DOOR POPS OPEN WHEN OTHER DOOR IS SHUT HARD DUE TO NEW GASKETS. KEEP DOORS CLOSED AND MONITOR TEMPERATURE. IF TEMPERATURE DOES NOT DROP, HAVE UNIT SERVICED. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 5-25-11 TO VERIFY COMPLIANCE.
- 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BACK REACH-IN COOLER HOLDING FOOD AT 53F, AIR TEMP 53F. MANAGER STATES THAT ONE DOOR POPS OPEN WHEN OTHER DOOR IS SHUT HARD DUE TO NEW GASKETS. KEEP DOORS CLOSED AND MONITOR TEMPERATURE. IF TEMPERATURE DOES NOT DROP, HAVE UNIT SERVICED. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 5-25-11 TO VERIFY COMPLIANCE.,
- 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)
|
05/11/2011 | Routine Inspection |
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- CLEAN DISHES STACKED WHILE STILL WET. DISHES MUST BE ALLOWED TO AIR DRY. STACK DISHES IN SUCH A WAY AS TO ALLOW THEM TO AIR DRY.
- 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
|
06/10/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER IS SOILED. CORRECTED AT TIME OF INSPECTION BY WASHING, RINSING, AND SANITIZING CAN OPENER.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOORS ON BACK REACH-IN COOLER DO NOT STAY CLOSED. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR DOORS SO THEY STAY CLOSED.
- 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.
|
12/07/2009 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- DRAINLINE ON 3 COMP. SINK SANITIZER WELL ENDS TOO LOW IN FLOOR RECEPTACLE. CORRECTED TODAY BY MANAGER - EXTENSION REMOVED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
06/16/2009 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on
- Comment:
- WIPING CLOTH BUCKETS SHALL BE HELD ON A LOW SHELF OR SURFACE IN A MANNER THAT PREVENTS CONTAMINATION OF FOOD, EQUIP., ETC.
- 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
|
12/03/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Hungry Howies (#19) (Waterworks Sat), Metro Airport-Mcnamara-A, Gate A1, Romulus, MI 48242 »