- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW SHELL EGGS STORED NEXT TO AND ABOVE MANY FOODS INCLUDING STRAWBERRIES. ALL RAW SHELL EGGS SHALL BE STORED SEPARATE FROM ALL OTHER FOODS. SEPARATE EGGS IMMEDIATELY., CORRECTED-EGGS SEPARATED.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Not clean
- Corrections:
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
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05/18/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed at time of inspection lettuce stored next to raw beef. Corrected at time of inspection lettuce was voluntarily discarded. Corrected.
- 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection hand wash sink at bar used as a dump sink. Corrected at time of inspection employee was informed not to dump drinks in hand sink. Corrected.
- 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)
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11/20/2014 | Routine |
- Critical: Backflow Prevention Device, De
- Comment:
- Observed at time of inspection hose bibb installed on mop sink. Violation corrected.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
|
06/24/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Observed at time of inspection at mop sink shut off valve down stream of atmospheric vacuum breaker. AVB is not designed to be under pressure. Correct immediately by installing pressure vacuum breaker or hose bibb vacuum breaker down stream of shut off valve. A follow up inspection will occur in about 10 days.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
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06/02/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- SANITIZER AT 50-100PPM
- 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
|
12/06/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AFTER NUMEROUS RUNS,
- 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
|
11/20/2013 | Routine |
| No violation noted during this evaluation. | 06/28/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- INCREASE THE FREQUENCY OF CLEANING THE INTERIOR OF THE ICE MACHINE ......OBSERVED DARK RESIDUE ON THE PLASTIC OVERHANG
- 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
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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05/28/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 2. AT THE TIME OF INSPECTION A PROFESSIONAL CLEANING COMPANY WAS CLEANING THE ICE MAKER. VIOLATION WAS CORRECTED.
- 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
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12/04/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN THE FOLLOWING ITEMS: 1. THE DRINK DISPENSER HOLDERS WERE SOILED. AT THE TIME OF INSPECTION THEY WERE CLEANED IN THE DISHWASHER AND THE VIOLATION WAS CORRECTED. 2. NOTICED SLIME ON THE INSIDE OF THE ICE MAKER. EMPTY THE ICE MACHINE, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK IN COOLER WAS AT 45F AND THE OWNER MENTIONED IT WAS ON DEFROST CYCLE. THE CHICKEN WAS AT 45F, FETA CHEESE WAS AT 43.9F PORK WAS AT 45.1F AND BUTTER MILK WAS AT 45F. THE OPERATOR MENTIONED THAT DURING THE DEFROST CYCLE FOOD WAS DELIVERED AND KEPT THE DOOR OPEN FOR LONG TIME. I CHECKED THE WALK IN COOLER AFTER 10 MINUTES AND THE AIR TEMPERATURE CAME DOWN TO 34.6F. ASK THE REPAIR PERSON TO SET THE DEFROSTING IN THE NIGHT. WHILE DEFROSTING DO NOT KEEP THE DOOR OPEN. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. AS PER THE OPERATOR THE DEFROST CYCLE WAS ABOUT 1-2 HOURS. THE WIC TEMPERATURE CAME DOWN TO 34.6F DURING THE TIME OF INSPECTION. VIOLATION WAS CORRECTED BY EDUCATION AND BY NOTICING THE COOLER TEMPERATURE CAME DOWN TO 34.6F.
- 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)
|
11/26/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE VIOLATION HAD BEEN CORRECTED. 1. THE IN RAIL SINGLE DOOR COOLER LOCATED IN THE FRONT KITCHEN WAS AT 36F AND THE PIZZA CHEESE WAS AT 41F. THE COOLER WAS CHARGED WITH THE REFRIGERANT. 2. THE TWO DOOR TRUE COOLER WAS AT 44F AND THE COLESLAW WAS AT 41F. EXPANSION VALVE AND COIL WERE REPLACED. 3. THE TRUE 2 DOOR IN RAIL COOLER WAS AT 41F AND SPINACH DIP WAS AT 41F. CHARGED WITH REFRIGERANT. TAP VALVES WERE INSTALLED. A NEW COOLER WAS ON ORDER TO REPLACE 2&3.
- 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)
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06/26/2012 | 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:
- THE FOLLOWING COOLERS WERE NOT HOLDING THE FOOD UNDER 41F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE ABOVE 41F AND STORED IN THE RESPECTIVE COOLERS FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE IN RAIL SINGLE DOOR COOLER UNDER IN THE FRONT KITCHEN LOCATED UNDER THE FRYER. THE AIR TEMPERATURE WAS AT 47.1 F AND THE PIZZA CHEESE WAS AT 51.2 F. DISCARD THE CHEESE AND DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. 2. IN THE KITCHEN THE TWO DOOR TRUE REACH IN COOLER WAS AT 44.F AND THE HEAVY CREAM WAS AT 45F. DISCARD ALL PHF 3. THE SINGLE DOOR TWO DRAWER IN RAIL TRUE COOLER WAS AT 43.7F AND THE TUNA WAS AT 43.9 F, PORK WAS AT 44.6 F. DISCARD ALL PHF. ,
- 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)
|
06/01/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 41F AND THE COLESLAW WAS AT 38F. SOMEBODY ACCIDENTALLY TURNED OFF THE COOLER LAST TIME. VIOLATION HAD BEEN 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)
- Prohibitions
- Comment:
- THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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12/09/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED. THEY WERE WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION. VIOLATION WAS CORRECTED.
- 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:
- THE SINGLE DOOR 2 DRAWER IN RAIL COOLER OPPOSITE TO THE GRILL WAS AT 51F AND THE AMERICAN CHEESE WAS AT 53.5F AND COLESLAW WAS AT 52.5F. SOMEBODY ACCIDENTALLY TURNED OFF THE COOLER. IT WAS STARTED AGAIN. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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)
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored
- Corrections:
- Remove and store in protected area.
- Comment:
- CLEAN UTENSILS AND SINGLE SERVICE ITEMS WERE STORED UNDER THE CABINET DRAIN LINES. TO AVOID POSSIBLE CONTAMINATION, DO NOT STORE THE SINGLE SERVICE ITEMS. ,
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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12/02/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- NO FOOD WAS STORED IN THE COOLER. IT WAS CHARGED WITH THE REFRIGERANT AND THE THERMOSTAT WAS CHANGED. VIOLATION HAD BEEN 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)
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06/29/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- NOTICED FOOD DEBRIS IN DRINK DISPENSER HOLDERS. CLEAN THEM. AT THE TIME OF INSPECTION THEY WERE CLEANED, WASHED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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:
- THE TWO DOOR IN RAIL COOLER WAS AT 46F AND THE BEANS WERE AT 44.5F AND TACO MEAT WAS AT 43.4 F. POTENTIALLY HAZARDOUS FOOD SHALL BE HELD AT 41F OR LOWER. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED IN THE COOLER FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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)
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Exposed,unused, not removed from table when customers seated
- Corrections:
- Remove from table when customer is seated.
- Comment:
- SILVER WARE EXPOSED TO DUST AND OTHER CONTAMINATION. WRAP THE EATING PORTION OR BRING THEM WHEN THE CUSTOMER IS SEATED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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06/16/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT BAR HANDSINK AT ALL TIMES.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT BAR HANDSINK AT ALL TIMES.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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12/02/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- OBSERVED ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. 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)
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08/05/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Ironwood Grill, 840 Ann Arbor Trail, Plymouth, MI 48170 »