- Critical: Time as a Public Health Contro
- Comment:
- WRITTEN PROCEDURE FAXED IN TO THIS OFFICE. VIOLATION IS CORRECTED.
- 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.
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06/15/2015 | Follow-up |
- Critical: Time as a Public Health Contro
- Comment:
- BINS OF SHREDDED CHEESE AT 61 F. STAFF AFFIXED STICKERS WITH A 6 HOUR EXPIRATION TIME TO THE BINS OF POTENTIALLY HAZARDOUS FOOD AT TIME OF VISIT. IT WILL STILL BE NECESSARY TO DEVELOP A WRITTEN PROCEDURE FOR HOW THIS WILL BE DONE AND FORWARD IT TO THIS OFFICE BEFORE THE VIOLATION WILL BE CONSIDERED RESOLVED. DEVELOP AND FORWARD THE PROCEDURE TO THIS OFFICE AS SOON AS POSSIBLE.,
- 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.
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05/11/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE SALAD REACH-IN COOLER HAD CUT LETTUCE AT 42 F. THE SANDWICH MAKING COLD HOLDING BINS WERE NOT IN USE AT TIME OF THIS VISIT (8 AM). SLICED TOMATOES IN THE COLD TRAYS UP HIGHER WERE 40 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: Time as a Public Health Contro
- Comment:
- THESE BINS WERE NOT IN USE AT TIME OF FOLLOW-UP VISIT (8 AM). SUBMIT TO THIS OFFICE WRITTEN LOGS OF PRODUCT TEMPERATURE (IF PRODUCT CAN BE KEPT AT 41 OR COLDER) OR TIME MARKING PROCEDURES FOR STICKERS THAT WILL BE PLACED ON THE TRAYS (IF TIME WILL BE USED AS A CONTROL). FAX OR MAIL THESE SHEETS IN 10 DAYS OR LESS., ,
- 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.
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04/21/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Locations:
- at the cookline
- Comment:
- TWO AREAS ON THE COOKLINE HAD COLD POTENTIALLY HAZARDOUS FOOD (PHF) ABOVE THE 41 F MAXIMUM: SANDWICH MAKING COUNTER-TOP BINS: CUT LETTUCE 47 F SALAD REACH-IN COOLER NEAR ICE MACHINE: CUT ONIONS 44 F SERVICE REACH-IN COOLER TO KEEP ALL CONTENTS AT 41 F OR COLDER. FOODS IN THE LOWER COMPARTMENT WERE COLD ENOUGH, BUT NEAR THE TOP OF THE UNIT, THEY WERE NOT. FOR THE SANDWICH MAKING BINS, USE ICE OR ANOTHER MEANS TO KEEP THE CUT LETTUCE AND OTHER PHF FOOD COLDER THAN 41 F. AN OPTION IS TO USE TIME AS A CONTROL HERE. SEE BELOW RULES. COMPLETE THE ABOVE ITEMS AS SOON AS POSSIBLE. A REVISIT IN ABOUT 10 DAYS WILL OCCUR TO VERIFY CORRECTION. ,
- 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: Time as a Public Health Contro
- Locations:
- at the cookline
- Comment:
- THE ABOVE RULES APPLY IF TIME IS CHOSEN AS A CONTROL FOR THE PHF FOOD IN THE COUNTER-TOP SANDWICH MAKING BINS., , ,
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- in the dish washing area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- A MOP WAS OBSERVED STORED IN A BUCKET OF DIRTY MOP WATER. STORE MOP IN WRINGER COMPARTMENT OR HANG ON WALL FOR PROPER DRYING.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Handwashing Signage
- Locations:
- in the men's restroom
- Comment:
- THE HAND WASH SIGN IS MISSING AND NEEDS TO BE REPLACED.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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03/27/2015 | Routine |
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- 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.
- Comment:
- TEA OBSERVED STORED ON WALK IN COOLER FLOOR. ALL FOOD AND DRINKS SHALL BE STORED 6 INCHES (SIX) ABOVE THE FLOOR. STORE FOOD PROPERLY AD TRAIN STAFF ON FOOD STORAGE IMMEDIATELY.
- 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
- Repairing
- Items:
- Physical facilities
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN COOLER FLOOR AT THE DOOR HAS ICE ACCUMULATION. ALL EQUIPMENT SHALL BE IN GOOD WORKING CONDITION. REPAIR FREEZER TO STOP ICE BUILD UP . RECHECK AFTER 90 (NINETY) DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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09/18/2014 | Routine |
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