J J Pizza, 1952 Ford, Wyandotte, MI 48192 - inspection findings and violations

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Business Info

Restaurant name: J J PIZZA
Address: 1952 Ford, Wyandotte, MI 48192
Permit #: 030760
Non-smoking facility: No
Last inspection: 02/12/2015
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Inspection findings

Inspection date

Type
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    ventilation system
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a build-up of food debris and grease on the filters of the pizza oven. Clean the filers on the pizza oven. Develop routine cleaning practices for the filters on the pizza oven.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 02/12/2015Routine
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    ventilation system
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Dust on back side of ventilation hood and on electric conduit.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 08/11/2014Routine
No violation noted during this evaluation. 02/19/2014Routine
No violation noted during this evaluation. 08/15/2013Routine
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s), Nonfood contact surface(s), Nonfood contact surface(s)
    Locations:
    reach-in cooler, prep station cooler, reach-in freezer(s)
    Problems:
    With accumulation of debris, With accumulation of debris, With accumulation of debris
    Corrections:
    Keep clean., Keep clean., Keep clean.
    Comment:
    Food residue, including shredded lettuce, on bottom of prep coolers and reach in cooler & freezers. 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.
 02/12/2013Routine Inspection
No violation noted during this evaluation. 09/06/2012Follow-up
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Cutting board(s) KNIFE RACK(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    PERMANENTLLY AFFIXED ACRYLIC KNIFE RACK CAN NOT BE CLEANED/SANITIZED IN PLACE THEREFORE, PLEASE MAKE IT EITHER REMOVABLE OR REPLACE WITH ONE WITH A CLEANABLE SLOTS
    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.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    WALK IN COOLER (WIC) SHELF(VES)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    PLEASE PAINT WOODEN SHELF OR REPLACE WITH ONE THAT HAS A CLEANABLE SURFACE
    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.
 08/27/2012Routine
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Cutting board(s) KNIFE RACK(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    KNIFE RACK WITH ROUGH EDGES ALONG INSIDE SLOTS WHICH HOLD KNIVES PLEASE STORE KNIVES AND UTENSILS IN A MANNER WHICH PROVIDES EASY ACCESS FOR CLEANING OF THE SURFACE UPON WHICH THEY ARE STORED
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    HANDSINK(S) TOWEL DISPENSER(S)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PLEASE PROVIDE PERFORATED TOWELS INSTEAD OF CONTINUOUS BROWN ONES FOR DISPENSERS AT KITCHEN AND EMPLOYEE RESTROOM HANDSINKS
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 02/08/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED. THE CAN OPENER BLADE AND DOUGH SCALE HAVE BEEN CLEANED AS REQUIRED.
    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: Preventing Contamination from
    Comment:
    CORRECTED. GLOVES ARE PROVIDED AND WORN WHEN HANDLING READY-TO-EAT FOODS SUCH AS SALADS AND SANDWICHES.
    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: Responsibility of Person in Ch
    Comment:
    CORRECTED. EMPLOYEES HAVE BEEN TRAINED ON ILLNESS REPORTING REQUIREMENTS. EMPLOYEE PRESENT IS KNOWLEDGEABLE ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
08/19/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED AN ACCUMULATION OF BLACK DEBRIS ON THE CAN OPENER BLADE AND DRIED DOUGH ON THE FOOD SCALE. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS NOW AND KEEP CLEAN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    NO MEANS ARE PROVIDED TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS WHEN PREPARING SALADS AND SANDWICHES. BARE HAND CONTACT MUST BE PREVENTED WITH ALL READY-TO-EAT FOODS. USE GLOVES, DELI TISSUE, TONGS, OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    EMPLOYEES PRESENT HAVE NOT BEEN TRAINED ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED ON ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN EMPLOYEES ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
08/04/2011Routine Inspection
  • Critical: Frequency Before Use After Cle
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    WARES NOT SANITIZED AFTER WASHING AND RINSING. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. SANITIZE WARES IN THE 3RD COMPARTMENT OF THE SINK IN CHLORINE SOLUTION AT 50-100 PPM CHLORINE. CORRECTED DURING INSPECTION BY SETTING UP THE 3RD SINK WITH SANITIZER AND SANITIZING WARES.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • 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:
    BAGS OF FLOUR STORED ON FLOOR IN KITCHEN AND BACK ROOM. FOOD MUST BE KEPT UP OFF FLOOR BY AT LEAST 6 INCHES. MOVE FLOUR OFF 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
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
 02/07/2011Routine Inspection
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Found dirty wiping cloths on the counter. After use store the dirty, wet wiping cloths in a sanitizer bucket.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Found dirty wiping cloths on the counter. After use store the dirty, wet wiping cloths in a sanitizer bucket.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Found dirty wiping cloths on the counter. After use store the dirty, wet wiping cloths in a sanitizer bucket.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Found dirty wiping cloths on the counter. After use store the dirty, wet wiping cloths in a sanitizer bucket.
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Found dirty wiping cloths on the counter. After use store the dirty, wet wiping cloths in a sanitizer bucket.
    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
 08/14/2010Routine Inspection
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
 07/14/2010Routine Inspection
No violation noted during this evaluation. 01/05/2010Routine Inspection

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