- Critical: Sanitizing Solutions, Testing
- Comment:
- An e-mail was sent to David Pearson at the Wayne County Health Department contain a copy of a receipt for chlorine sanitizer test strips. Facility has provided proof a perches for facility's test strips. Corrected.
- 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)
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10/27/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- ,
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/08/2014 | Routine |
| No violation noted during this evaluation. | 10/02/2013 | Routine |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- USE THE QUATERNARY AMMONIUM TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION DAILY.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Comment:
- REPLACE THE BURNT OUT LIGHT IN THE WALK-IN COOLER TO PROVIDE ADEQUATE LIGHT FOR FOOD HANDLING AND CLEANING ACTIVITIES.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
09/17/2012 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENT HOOD AND FILTERS ON PIZZA OVEN HAVE AN ACCUMULATION OF DUST. VENTILATION SYSTEM MUST BE KEPT CLEAN TO AVOID A FIRE HAZARD. CLEAN FILTERS AND HOOD MORE OFTEN.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALL BEHIND PREP TABLE IS DAMAGED. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPAIR WALL.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/12/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- THE FOLLOWING CRITICAL ITEM WAS FOUND TO BE IN COMPLIANCE: EMPLOYEE BEVERAGES ARE NOW STORED ON THE TABLE BEHIND THE FRONT COUNTER AWAY FROM FOOD OR FOOD CONTACT EQUIPMENT.
- 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: Hot and cold holding
- Comment:
- THE FOLLOWING CRITICAL ITEM WAS FOUND TO BE NOT IN COMPLIANCE: 3-501.16 ITALIAN SAUSAGE, HAM AND PEPPERONI IN THE PIZZA PREP COOLER HAD TEMPERATURES OF 46F, 48F AND 51F RESPECTIVELY. POTENTIALLY HAZARDOUS FOODS MUST BE HELD BELOW 41F. CLEAN COOLER CONDENSER AND REPAIR COOLER. FILL OUT RISK CONTROL PLAN. FAILURE TO CORRECT THIS VIOLATION WITHIN ONE WEEK WILL RESULT IN ADMINISTRATIVE ACTION.,
- 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)
|
10/14/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly With single-service/single-use items
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- OBSERVED EMPLOYEE BEVERAGES STORED IN COOLERS NEXT TO FOOD FOR SERVICE. STORE EMPLOYEE BEVERAGES IN A DESIGNATED AREA AWAY FROM FOOD FOR SERVICE.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly With single-service/single-use items
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- OBSERVED EMPLOYEE BEVERAGES STORED IN COOLERS NEXT TO FOOD FOR SERVICE. STORE EMPLOYEE BEVERAGES IN A DESIGNATED AREA AWAY FROM FOOD FOR SERVICE.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ITALIAN SAUSAGE AND BACON IN PIZZA PREP COOLER AT 46F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ITALIAN SAUSAGE AND BACON IN PIZZA PREP COOLER AT 46F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING IN WALK-IN COOLER AND ABOVE SANDWICH STATION IS DUSTY. CLEAN AS OFTEN AS NECESSARY TO 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.
|
09/15/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly With single-service/single-use items
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- OBSERVED EMPLOYEE BEVERAGES STORED IN SALAD PREP COOLER WITH FOOD FOR SERVICE. CORRECTED AT TIME OF INSPECTION BY DISCARDING BEVERAGES.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- STORAGE RACK IS SOILED. CLEAN AS OFTEN AS NECESSARY TO PRECLUDE BUILD-UP OF DEBRIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SHEET OUTS ON FLOOR IN WALK-IN COOLER. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO STEM THERMOMETER AVAILABLE. 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALL BEHIND PREP TABLE IS DAMAGED. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/01/2009 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FILTERS IN PIZZA OVEN HOOD HAVE AN ACCUMULATION OF DUST. CLEAN OFTEN TO AVOID FIRE HAZARD.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SHEET OUTS STORED ON FLOOR IN WALK-IN COOLER. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
03/26/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- KNIFE IN RACK IS SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE KNIFE BEFORE PLACING IN RACK.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM IN TOP OF SANDWICH/SALAD PREP COOLER AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41F. ADJUST COOLER SETTING OR, IF NECESSARY, HAVE UNIT SERVICED SO IT MAINTAINS PROPER FOOD TEMPERATURES.,
- 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)
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENT FILTERS ARE DIRTY. VENTILATION HOOD AND FILTERS MUST BE CLEANED REGULARLY TO AVOID BUILD-UP AND NOT POSE A FIRE HAZARD.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SHEET-OUTS ON FLOOR IN WALK-IN COOLER. FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
10/02/2008 | Routine Inspection |
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