- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dust on wall below ceiling vent in kitchen by the Hobart reach-in cooler and grease on floor under the fryers. Facilities must be kept clean. Clean these areas to sight and touch on a weekly basis.
- 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.
|
02/11/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE WALK-IN COOLER IS NOW FUNCTIONING PROPERLY. SLICED HAM WAS 39 F AND SLICED TURKEY BACON WAS 38 F. SUPPLIED THE PERSON IN CHARGE (PIC) WITH "COLD TEMPERATURE GUIDANCE" CHART FROM "MICHIGAN EMERGENCY MANAGEMENT EMERGENCY ACTION PLANS FOR RETAIL FOOD ESTABLISHMENTS". DIRECTIVE FROM THAT CHART (FOR ELECTRICAL POWER OUTAGES) SUPER CEDES MY 8-19-2014 INSTRUCTION TO BRING POTENTIALLY HAZARDOUS FOOD (PHF) DOWN TO 41 F OR COLDER BY 2 PM OR DISCARD IT. AS PER CHART, PHF AT 50 F OR ABOVE CANNOT BE SOLD AND MUST BE DESTROYED/DISCARDED. ANY PHF THAT WAS 46 F TO 50 F FOR 4 HOURS OR MORE MUST BE DISCARDED ALSO. PROMPTLY DISCARD/DESTROY FOOD AS NEEDED TO MEET THE CHART INSTRUCTIONS.
- 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)
- Maintaining Refuse Areas and E
- Comment:
- CEMENT AROUND DUMPSTER AREA CLEANED OF DEBRIS. SOME GREASE REMAINS NEAR THE GREASE BIN.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
08/20/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Locations:
- in the Walk-in cooler, in the Walk-in cooler
- Comment:
- SLICED HAM IN WALK-IN COOLER WAS 56 F. COOLER HAD STOPPED WORKING AT 8 AM TODAY, BUT A HEATING/COOLING TECHNICIAN WORKING ON REPAIRING IT AT TIME OF INSPECTION (11:00 AM). ALL POTENTIALLY HAZARDOUS FOOD (PHF) CAN STAY IN THE 41 F TO 70 F RANGE FOR A MAXIMUM OF 6 HOURS, AFTER WHICH IT MUST BE DISCARDED OR SERVED. MONITOR TEMPERATURES OF WALK-IN COOLER CONTENTS. IF PHF FOOD CANNOT BE BROUGHT BACK DOWN TO 41 F OR COLDER BY 2 PM, IT MUST BE DISCARDED OR SERVED AT THAT TIME.,
- 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)
- Good Repair and Proper Adjustm
- Locations:
- at the 3-compartment sink
- Comment:
- ACQUIRE ANOTHER SINK STOPPER FOR THE 3 COMPARTMENT SINK FOR USE DURING WASH, RINSE AND SANITIZE PROCEDURES.
- 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.
- Maintaining Refuse Areas and E
- Locations:
- at the dumpster
- Comment:
- THE CEMENT AROUND THE DUMPSTER IS SOILED WITH LITTER AND FOOD DEBRIS. CLEAN THE AREA TO PREVENT THE ATTRACTION OF PESTS.,
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
08/19/2014 | Routine |
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- OBSERVED A FEW DRAIN FLIES. ELIMINATE HARBORAGE AREAS BY CLEANING FLOORS THAT ARE SOILED, HAVE FOOD DEBRIS, HAVE ACCUMULATED WATER OR GREASE. FLOORS CLEANED DURING INSPECTION.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED AREAS OF FLOORING THAT HAVE MISSING AND/OR CRACKED TILES. REPAIR/REPLACE TILES AND ENSURE GROUT IS BETWEEN TILES TO PREVENT WATER ACCUMULATION UNDER TILES. PERSON IN CHARGE STATED TILES ARE BEING REPAIRED TOMORROW.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/21/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY NOT USING COOLER FOR ANY FOOD. FOOD IS STORED IN OTHER PREP COOLER AT/BELOW 41F. BROKEN COOLER WILL BE REPAIRED OR REPLACED - OBSERVED WORK ORDER FROM 8/22/13 STATING REPAIRS OR REPLACEMENT WILL TAKE PLACE.
- 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)
|
08/26/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWEL AT HANDWASH SINK BY WALK-IN FREEZER, AT FAR END OF COOKLINE AND IN EMPLOYEE RESTROOM. PROVIDE PAPER TOWEL AT ALL HANDWASH SINKS AT ALL TIMES., CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWEL / C-FOLD TOWELS AT ALL HANDWASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER AT FAR END OF COOKLINE TOP HAD STRAWBERRY MIXTURE 47F, REACH-IN PART HAD FOOD BETWEEN 41F-52F (TURKEY, HAM, EGG WASH, HARD BOILED EGGS, MACARONI, WHEAT PANCAKE BATTER, GRAIN BATTER AND CHOCOLATE BATTER). HOLD POTENTIALLY HAZARDOUS FOODS AT/BELOW 41F AT ALL TIMES. FOLLOW-UP WILL BE CONDUCTED WITHIN 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)
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Clean.
- Comment:
- OBSERVED A FEW DRAIN FLIES. ELIMINATE HARBORAGE AREAS BY CLEANING FLOORS THAT ARE SOILED, HAVE FOOD DEBRIS, HAVE ACCUMULATED WATER OR GREASE.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COOKLINE AREA FAR END PREP COOLER NOT HOLDING FOOD AT 41F, 4-DOOR COOLER/FREEZER NOT WORKING, OTHER PREP COOLER NOT WORKING. REPAIR/REPLACE COOLERS.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED AREAS ON FLOOR AND COVING THAT HAVE MISSING AND CRACKED TILES OR THEY ARE FALLING APART. REPAIR/REPLACE TILES AND ENSURE GROUT IS BETWEEN TILES TO PREVENT WATER ACCUMULATION UNDER TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/15/2013 | Routine |
- 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:
- OBSERVED PAN OF HASHBROWNS SITTING OUT BY COOKLINE AT 79F-81F. PERSON IN CHARGE STATED HASHBROWNS KEPT OUT FOR 4 HOURS, BUT NO TIME MARKING OR WRITTEN PROCEDURES OBSERVED. DISCUSSED PROPER TIME MARKING PROCEDURES AND/OR HOLDING HASHBROWNS AT 41F OR BELOW. , CORRECTED DURING INSPECTION BY DISCARDING HASHBROWNS. THE PERSON IN CHARGE WILL REVIEW STORE POLICY AND MAKE THE CORRECTIONS OF HOLDING HASHBROWNS AT 41F OR TIME MARKING.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOKLINE AREA OUTSIDES OF COOLERS, INSIDE OF MICROWAVE, OTHER EQUIPMENT SOILED/DIRTY. CLEAN AND KEEP ITEMS CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/12/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- SANITATION RINSE AT 50-100PPM .....OPERATOR IS CHECKING AT THE BEGINNING OF THE DAY BEFORE ANY EQUIPMENT IS RUN
- 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
|
09/20/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED DURING DISHWASHER RUNS........REPAIR MACHINE TO DISPENSE 50-100PPM ENSURE ALL EARLIER EQUIPMENT AND UTENSILS ARE SANITIZED MANUELLY AT 3 COMPARTMENT SINK BEFORE USING., ,
- 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
- Clean Freq, Nonfood-Contact Su
- Corrections:
- Discontinue use.
- Comment:
- REMOVE DUCT TAPE FROM COOLER HANDLERS ......KEEP THESE FREQUENT USED AREAS CLEAN AND SANITARY .......AND REPLACE DUCT TAPE WITH MANUFACTURE REPLACE HANDLES, INSERTS, OR PARTS.......DUCT TAPE IS NOT EASILY CLEANABLE AND NOT ORIGINAL MATERIALS USED.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
08/22/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALL TEMPS AT 41F OR BELOW
- 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)
|
03/27/2012 | 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:
- REACH IN COOLER ACROSS FROM GRILL AT ENTRANCE TO GALLEY WAS NOT HOLDING TEMPERATURE.....SLICED TOMATOES AND HARD BOILED EGGS RECORDED AT 55F....MAINTAIN ALL POTENTIALLY HAARDOUS FOODS AT 41F OR BELOW.,
- 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)
|
02/29/2012 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- WAITSTAFF OBSERVED USING ICE SCOOP TO DISPENSE ICE FOR CUSTOMER 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: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY IN COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
09/27/2011 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Not ready-to-eat food(s)
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- UTILIZE UTENSILS WHEN DISPENSING ICE INTO GLASSWARE .......OPERATOR OBSERVED DRAGGING GLASS THROUGH THE ICE.......IT IS NOT MINIMIZNG FINGER AND FINGERNAIL CONTACT WITH READY TO EAT FOOD (ICE) WHEN THE HAND ON GLASSWARE IS DRAGGED THROUGH THE FOOD......DISCONTINUE THIS METHOD OF DISPENSING ICE ......USE ICE SCOOP AVAILABLE AT THE ICE STORAGE AREA.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM OTHER FOODS.....RAW EGGS OBSERVED OVER COOKED BACON IN UPRIGHT COOLER AND RAW CHICKEN OBSERVED BEHIND RAW STEAK IN REACH IN COOLER DRAWER.......OPERATOR CORRECTED AT VISIT BY RELOCATING RAW ANIMAL FOODS IN COOLERS,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
08/30/2011 | Routine Inspection |
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- provide reach in cooler with cooler mthermometer.
- 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)
|
02/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/05/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WAIT STATION SALAD COOLER HAD FRUIT SALAD CONTAINING CUT MELON AT 45F/46F, CUT TOMATOES AT 44F/45F AND REACH-IN WITH COTTAGE CHEESE 48F. HOLD POTENTIALLY HAZARDOUS FOODS COLD AT OR BELOW 41F. , CORRECTED. ITEMS PUT BACK IN WALK-IN COOLER TO COOL DOWN TO 41F OR BELOW. COOLER ADJUSTED AND WILL BE MONITORED AND FOODS HELD 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)
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CORRECTED. COOK REHEATED SOUPS TO 165F FOR 15 SECONDS. WATER ADDED TO STEAM TABLE. SOUPS HELD AT 135F AND ABOVE. , WAIT STATION AREA HAD TWO SOUPS IN STEAM TABLE ONE AT 100F AND THE OTHER AT 103F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE AT OR ABOVE 135F.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BOTH HANDSINKS AT COOKLINE AREA DID NOT HAVE PAPER TOWEL. ALWAYS PROVIDE PAPER TOWEL TO PROMOTE PROPER HAND DRYING. , CORRECTED. EMPLOYEE INSTALLED PAPER TOWEL AT BOTH HANDSINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 3-COMPARTMENT SINK FAR FAUCET COLD WATER NOT FUNCTIONING. REPAIR TO PROVIDE COLD WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/17/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. ICE MACHINE AND POP MACHINE / ICE BIN HAVE PROPER AIR GAPS PROVIDED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
09/14/2009 | Follow-up |
Restaurant representatives - add corrected or new information about International House Of Pancakes, 14200 Middlebelt, Livonia, MI 48154 »