- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed at time of inspection person in charge stated utensils and equipment were wash and rinsed in three compartment sink then let to air dry without a sanitize step. Food contact surfaces of equipment and utensil must be sanitized before use after cleaning. Corrected at time of inspection person in charge was shown how to correctly wash rinse sanitize. Corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Cookline
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed at time of inspection several working bottles of chemicals were not provided with common name. Working bottles of chemicals must be provided with common name to prevent contamination of food and utensils. Corrected at time of inspection name was provided to spray bottles. This violation is a repeat form the previous two routine inspections. An office consultation with associated $200 administration fee may occur. You will be notified by the Wayne County Health Department if an office consultation is required.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Observed at time of inspection person in charge did not know proper cold holding temperate's, hot holding temperate's, or correct procedures for wash rinsing and sanitizing food contact surfaces of equipment and utensils. Corrected at time of inspection after discussion with person in charge. Make sure all persons in charge are properly trained in food safety. Corrected.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection Person in Charge stated cutting boards, knives and other in use utensils were all cleaned at the end of the day. Also stated can opener was used every day and cleaned about one a week. In use utensils must be cleaned after every use or every four hours where appropriate. Corrected at time of inspection after discussion with Person in Charge. Can opener was removed for cleaning. Employees will now clean can opener blade after every use and in use utensils and cutting boards every four hours or whenever contamination may have occurred.
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thin tip prop thermometer provided at time of inspection. Correct immediately by providing. Food probe thermometers must be provided to ensure the correct cooking and holding temperate's of potentially hazardous food. A follow up will occur in about 10 days.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no sanitizer test kit provided. Correct immediately providing sanitizer test kit. A follow up will occur in about 10 days.
- 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)
|
06/11/2015 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Cookline
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- floor
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/09/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Cookline
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Cookline Chemical spray bottle(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- PIZZA SLICES WITH MEAT HAVE NO TIME MARKS ON THEM AS THEY SIT UNDER NO TEMPERATURE CONTROL AT ALL. ALL REQUIRED FOODS SHALL BE CONTROLLED WITH TIME OR TEMPERATURE. TIME MARK SLICES IMMEDIATELY AND DAILY. , CORRECTED-ITEM TIME MARKED TODAY.
- 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.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
|
07/02/2014 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- Comment:
- The mop head was stored against the wall of the mop sink. To avoid contamination of the wall store the mop head down and the stick upwards.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- Comment:
- The mop head was stored against the wall of the mop sink. To avoid contamination of the wall store the mop head down and the stick upwards.
- 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.
|
01/10/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 40F AND THE HAM WAS AT 32F, BACON BITS WERE AT 35F. THE MOTOR WAS REPLACED AND THE REFRIGERANT WAS FILLED. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 40F AND THE HAM WAS AT 32F, BACON BITS WERE AT 35F. THE MOTOR WAS REPLACED AND THE REFRIGERANT WAS FILLED. 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)
|
07/22/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 50F AND THE ASSUAGE WAS AT 55F, CHICKEN WAS AT 51F, HAM WAS AT 51, BACON BITS WERE AT 48F, SALAD WAS AT 51F. ALL THE PHF IN THE CONTAINERS AND PACKAGES WERE DISCARDED. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT IS MAINTAINING 41F OR LOWER. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 50F AND THE ASSUAGE WAS AT 55F, CHICKEN WAS AT 51F, HAM WAS AT 51, BACON BITS WERE AT 48F, SALAD WAS AT 51F. ALL THE PHF IN THE CONTAINERS AND PACKAGES WERE DISCARDED. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT IS MAINTAINING 41F OR LOWER. 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)
|
07/16/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The three door in rail food prep cooler was at (one towards the window) was at 46f and Ham was at 45.9f and Chicken pieces were at 46.5 f and feta cheese was at 48f. Potentially Hazardous Food (phf) shall be maintained under 41f. Discard all the phf items that are above 41f and stored in this cooler for more than 4 hours in this cooler. The manager transferred the phf into walk in cooler. Do not store any phf in this cooler until it maintains 41f or lower. 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The three door in rail food prep cooler was at (one towards the window) was at 46f and Ham was at 45.9f and Chicken pieces were at 46.5 f and feta cheese was at 48f. Potentially Hazardous Food (phf) shall be maintained under 41f. Discard all the phf items that are above 41f and stored in this cooler for more than 4 hours in this cooler. The manager transferred the phf into walk in cooler. Do not store any phf in this cooler until it maintains 41f or lower. 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)
|
07/12/2013 | Routine Inspection |
| No violation noted during this evaluation. | 01/03/2013 | Routine Inspection |
| No violation noted during this evaluation. | 07/10/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED: A DESIGNATED FOLDING TABLE IS PROVIDED FOR EMPLOYEE EATING AND SET UP NEAR FRONT COUNTER AS NEEDED. HANDS ARE WASHED AFTER USING THE BREAK TABLE BEFORE RETURNING TO WORK PER PIC.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
02/01/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NOT CORRECTED: OBSERVED EMPLOYEE FOOD ON PREP TABLE OVER PAN STORAGE SHELF. EMPLOYEES SHALL NOT EAT IN PREP, STORAGE, DISH WASH AREAS. PROVIDE A BREAK AREA AWAY FROM THE KITCHEN - SUCH AS CUSTOMER WAITING AREA FOR EXAMPLE. AN OFFICE CONSULTATION WITH FEES WILL BE SCHEDULED.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F IN PREP UNIT.
- 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)
|
01/05/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE EATING IN KITCHEN. EAT OUTSIDE OR IN CUSTOMER WAITING AREA, , CORRECTED BY DISCONTINUING EATING.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM AT 45F, PEPPERONI 52F IN THE BOTTOM OF THE LEFT PIZZA MAKE COOLER. HOLD AT OR BELOW 41F. DISPOSE OF ANY PHF ABOVE 41F FOR 4 OR MORE HOURS. THE PEPPERONI WAS DISCARDED.
- 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
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE PIZZA COOLER NOTED IN 3-501.16 DOES NOT MAINTAIN 41F FOOD TEMP. THE CONDENSER IS VERY DUSTY. CLEAN AND REPAIR IF NECESSARY.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- FLOUR SCOOPS STORED WITH HANDLES IN FLOUR. STORE OUT OF FLOUR TO MINIMIZE HAND TO FOOD CONTACT.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
12/12/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NO KNIFE STORAGE BETWEEN COUNTERS.
- 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: Eating, Drinking or Tobacco
- Comment:
- NO DRINKS OBSERVED.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- FOOD 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)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- LUNCH MEATS DATED.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Working containers, Common Nam
- Comment:
- DETERGENT BOTTLES LABELED,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
01/12/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DISCONTINUE KNIFE STORAGE BETWEEN COUNTERS. COUNTERSIDES ARE LOADED WITH FOOD DEBRIS. SEND KNIFE TO WASH, RINSE, SANITIZE AT THE 3 COMPARTMENT SINK.,
- 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- , USE LIDDED CUPS WITH STRAWS FOR DRINKS. NO TWIST CAP BOTTLES OR OPEN DRINKS. CORRECTED AT VISIT BY DISCARDING DRINKS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- , PEPPERONI RECORDED AT 50F. OPERATOR INDICATES COOLER IS NOT OPERATING AND SERVICE HAS BEEN CALLED. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. DISCARD PEPPERONI.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS/READY-TO-EAT OR COOKED TO BE REHEATED FOODS STORED IN COOLER 24 HOURS OR MORE. NO DATEMARKING ON SLICED HAM.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- , PROVIDE LABELING OF CONTENTS OF BOTTLED CHEMICALS. NO IDENTIFYING LABELS ON SOAP BOTTLES OR DEGREASER BOTTLES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- REMOVE 2 LARGE CONTAINERS OF FLOUR FROM THE EMPLOYEE BATHROOM. NO FOOD PRODUCT STORAGE IN THE BATHROOM AT ANY TIME.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWELING AT HANDWASH SINK BEHIND PIZZA BOX OR AT PIZZA BOX STORAGE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
12/16/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- 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
|
12/23/2009 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- SLICED HAM AND SLICED SALAMI STORED AT THE FRONT REACH IN COOLER HAVE BEEN PROPERLY LABELED WITH A DAY DOT. DAY DOT IS THE METHOD THIS ESTABLISHMENT HAS CHOSEN AND IS ACCEPTABLE.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
09/28/2009 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , PROVIDE DISCARD DATES OR PREP DATES ON SLICED HAM AND SALAMI ST0RED AT THE TOP OF REACH IN COOLER. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES OR PREP DATES ON SLICED HAM AND SALAMI ST0RED AT THE TOP OF REACH IN COOLER. , , ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Hand Drying Provision
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/17/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Jets Pizza #43, 7301 Lilley, Canton, MI 48187 »