- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION 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: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION 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
|
10/20/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies and larvae in pop gun holders at bar. Clean and sanitize to remove flies. WCHD will return within 10 days to ensure this violation is 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: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies and larvae in pop gun holders at bar. Clean and sanitize to remove flies. WCHD will return within 10 days to ensure this violation is 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- bar sink pop guns
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Pop gun holders at bar are dirty and contain fruit fly larvae. Clean immediately and daily.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- bar sink pop guns
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Pop gun holders at bar are dirty and contain fruit fly larvae. Clean immediately and daily.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/01/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Prep cooler is not holding PHF at or below 41 F-sliced tomatoes 39 F, sliced cheese 38 F, jalapeno 38 F, ranch 38 F. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Prep cooler is not holding PHF at or below 41 F-sliced tomatoes 39 F, sliced cheese 38 F, jalapeno 38 F, ranch 38 F. 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)
|
04/16/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Prep cooler is holding food at internal temperatures above 41 F: American cheese, 50 F, 52 F, ham 52 F. Throw out food that has been in cooler over 4 hours., This is a Priority (P) violation. WCHD will return within 10 days to ensure violation is corrected. Use 1 door reach in cooler until prep unit is repaired.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Prep cooler is holding food at internal temperatures above 41 F: American cheese, 50 F, 52 F, ham 52 F. Throw out food that has been in cooler over 4 hours., This is a Priority (P) violation. WCHD will return within 10 days to ensure violation is corrected. Use 1 door reach in cooler until prep unit is repaired.,
- 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 and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- back bar
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Back bar is littered with napkins, bottle caps. Floor is sticky. 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- back bar
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Back bar is littered with napkins, bottle caps. Floor is sticky. 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- One ceiling tile, near back door, is stained and sagging from water damage. Repair leak & replace tile.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- One ceiling tile, near back door, is stained and sagging from water damage. Repair leak & replace tile.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/28/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Glass washer not being used - using large dishmachine in kitchen. VIOLATION CORRECTED.
- 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
|
10/03/2013 | Follow-up |
- Critical: Controlling Pests
- Comment:
- No flies seen in kitchen. VIOLATION 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: Manual and Mechanical Warewash
- Comment:
- Quat sanitizer level still less than 150 ppm. Violation NOT corrected-WCHD will return within 7 days to ensure this violation is corrected. Use kitchen dishmachine.,
- 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
|
09/11/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- kitchen
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- House flies walking on floor in front of dishmachine. Remove flies., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is 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: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- glass washer
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Glasswasher sanitizer level at less than 100 ppm Quaternary Ammonia (Quat). Quat level must be 200-500 ppm. Repair., This is a Priority (P) violation. WCHD will return within 10 days to ensure this violation is corrected. DO NOT use machine until repaired
- General violation description:
- 4-501.114 - wash glassware manually in 3 compartment sink or use chlorine dishmachine in kitchen., ,
|
09/04/2013 | Routine |
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- bar(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Portion of floor behind bar is partially unfinished (worn off). Portion of floor near dishmachine is unfinished. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
05/09/2013 | Routine Inspection |
Restaurant representatives - add corrected or new information about J Dubs, 12850 Sibley, Riverview, MI 48193 »