Johnny Carino's Italian, 23075 Outer Drive, Allen Park, MI 48101

Inspection findings	Inspection date	Type
Critical: Hand Drying Provision Comment: PAPER TOWELS ARE PROVIDED AT BAR HAND WASH SINK. CORRECTED. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Handwashing Cleanser, Availabi Comment: LIQUID SOAP IS AVAILABLE AT BAR HAND WASH SINK. CORRECTED. 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) Critical: Potentially Hazardous Food (Ti Comment: CHICKEN, PEPPERONI, SAUSAGE ARE 37F- 41F IN BOTH COOLERS NEAR PRINTER. THERE WAS NO GRILLED CHICKEN OR PECAN CHICKEN AVAILABLE TO TAKE COLD HOLD TEMPERATURES. MANAGEMENT WILL PROVIDE A LOG OF COLD HOLDING TEMPERATURES FOR CHICKEN BREASTS AND FRIED PECAN CHICKEN FOR 3 DAYS TO ENSURE THAT THEY ARE BEING COLD HELD AT 41*F OR LESS. 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)	06/23/2015	Follow-up
Critical: Equipment Food-Contact Surface Items: Storage container(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED EXCESSIVE FOOD RESIDUE INSIDE TOP FREEZEER AND BOTTOM COOLER COMBINATION UNIT NEAR SERVICE LINE. FOOD EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO KEEP IT CLEAN. CLEAN UNIT IMMEDIATELY. VERIFY COMPLIANCE AT NEXT INSPECTION. 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: Equipment, Food-Contact Surfac Items: Non-food contact surface(s) Locations: Beverage gun holder(s) Problems: Soiled Corrections: Keep clean. Comment: OBSERVED SOILED CAN OPENER IN PREP AREA. EQUIPMENT FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. CAN OPENER WAS WASHED, RINSED, AND SANITIZED AFTER INSPECTION WAS COMPLETED. CORRECTED., OBSERVED SOILED CAN OPENER IN PREP AREA. EQUIPMENT FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. CAN OPENER WAS WASHED, RINSED, AND SANITIZED AFTER INSPECTION WAS COMPLETED. RISK CONTROL PLAN PROVIDED FOR REPEAT VIOLATION . 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: Hand Drying Provision Items: Sanitary hand drying provisions Problems: Not provided Corrections: A designated employee storage/locker area shall be provided and used. Comment: OBSERVED PAPER TOWEL STORED AWAY FROM BAR HAND WASH SINK. DRYING PROVISION, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE AT OR ADJACENT TO EACH HAND WASH SINK. PLACE PAPER TOWELS NEXT TO THE HAND WASH SINK AT THE BAR. FOLLOW UP WITHIN 10 DAYS., General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Handwashing Cleanser, Availabi Items: Soap Corrections: A designated employee storage/locker area shall be provided and used. Comment: OBSERVED LIQUID SOAP STORED AWAY FROM THE BAR HAND WASH SINK. A HAND CLEANSER SHALL BE STORED ADJACENT TO HAND WASH SINK. PLACE SOAP DISPENSER NEXT TO BAR HAND WASHING SINK. FOLLOW UP WITHIN 10 DAYS., 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) Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: OBSERVED DEEP FRIED PECAN CHICKEN AT 47F INSIDE REACH-IN COOLER LEFT OF PRINTER. IN THE REACH-IN COOLER TO THE RIGHT OF THE PRINTER, GRILLED CHICKEN BREASTS WERE OBSERVED AT 47F. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD HELD FOR COLD SHALL BE 41F OR LESS. KEEP PHF AT 41F OR LESS. FOLLOW UP WITHIN 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: Ready-to-Eat, Potentially Haza Items: Commercially processed ready to eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: OBSERVED OPEN MILK CARTON WITHOUT DATE MARKINGS INSIDE WALK-IN COOLER. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS STORED IN A COLD HOLDING UNIT FOR MORE THAN 24 HOURS SHALL HAVE DATE MARKINGS INDICATING WHEN FOOD SHALL BE CONSUMED OR DISCARDED. THE MAXIMUM ALLOWABLE TIME FOR DATE MARKING IS 7 DAYS. DAY 1 BEGINS THE DAY THE FOOD IS OPENED OR PREPARED. PERSON-IN-CHARGE(PIC) MARKED CARTON WITH A SHARPIE AT INSPECTION. CORRECTED. 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 Covering Receptacles Items: Waste container(s)/container(s) outside dumpsters Problems: Not covered Corrections: Keep covered. Comment: THE WASTE RECEPTACLE IS MISSING A SLIDING DOOR. WASTE HANDLING UNITS FOR REFUSE SHALL BE KEPT COVERED WITH TIGHT FITTING LIDS WHEN OUTSIDE OF THE ESTABLISHMENT. REPLACE SLIDING DOOR. VERIFY CORRECTION AT NEXT INSPECTION. General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use	06/08/2015	Routine
Critical: Backflow Prevention Comment: CORRECTED. AIR GAP PROVIDED FOR PIPE THAT RUNS FROM THE DISH WASH MACHINE INTO THE FLOOR DRAIN. General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Consumption of Animal Foods th Comment: CORRECTED. SINCE MENU ADVISORY APPEARS ON THE MAIN MENU THE MENU ADVISORY DOES NOT HAVE TO APPEAR ON THE LUNCH MENU. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Handwashing Sink, Installation Comment: WATER 105F-133F FOR THE FOLLOWING LOCATIONS: HAND WASH SINK LOCATED IN THE BACK NEXT TO THE WALK IN COOLER. HAND WASH SINK LOCATED NEXT THE PREP COOLER IN THE FOOD PREP AREA. CORRECTED. General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.	01/26/2015	Follow-up
Critical: Backflow Prevention Items: Backflow/backsiphonage prevention device(s) Locations: Dish machine Problems: Not provided on Corrections: Provide adequate air gap. Comment: AIR GAP NOT PROVIDED FOR PIPE THAT RUNS FROM THE DISH WASH MACHINE INTO THE FLOOR DRAIN. PROVIDE AIR GAP AT THE FLOOR DRAIN., General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Consumption of Animal Foods th Items: Menu advisories Problems: Not provided Corrections: Provide. Comment: BURGER ON LUNCH MENU NEEDS AN ASTERISK., General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Cooling Methods Items: Food item(s) cooled Problems: Improperly Covered Corrections: Cool items uncovered on the top shelf of cooler. Comment: 4 PANS OF PASTA THAT WERE COOLING WERE AT 55F -56F COVERED WITH PLASTIC., CORRECTED BY OPERATOR REMOVING THE PLASTIC COVERING AND ALLOWING THE ITEMS TO FINISH COOLING PROCESS. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 2 DAYS. General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Critical: Demonstration Items: Person-in-charge Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: PERSON IN CHARGE, WHEN ASKED TO TEST THE DISH WASHER FOR STRENGTH OF SANITIZING, USED QUAT TEST STRIPS TO TEST THE MACHINE. PERSON IN CHARGE WAS SHOWN THE PROPER STRIPS USED FOR THE MACHINE ARE CHLORINE TEST STRIPS., , CORRECTED THROUGH RETRAINING AND EDUCATION. 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: Handwashing Sink, Installation Items: Handwashing facility Problems: Lack of hot water Corrections: Provide hot water. Comment: WATER 75F-80F FOR THE FOLLOWING LOCATIONS: HAND WASH SINK LOCATED IN THE BACK NEXT TO THE WALK IN COOLER. HAND WASH SINK LOCATED NEXT THE PREP COOLER IN THE FOOD PREP AREA. PROVIDE HOT WATER OF AT LEAST 100*F., General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: DISHWASHER WHEN TESTED WITH CHLORINE TEST STRIPS TESTED WERE AT 0PPM., CORRECTED. REPRESENTATIVE FROM GFS REPAIRED THE ISSUE. IT WAS CONCLUDED THAT THE TUBES FOR THE DETERGENT AND SANITIZER WERE REVERSED. TO SOLVE THIS ISSUE FOR THE FUTURE, THE TUBES WILL BE LABELED SANITIZER AND DETERGENT. ALSO MANAGEMENT WILL BE TESTING THE DISH WASH MACHINE TWO TIMES PER DAY ON A REGULAR SCHEDULE. 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 Covering Receptacles Items: Waste container(s)/container(s) outside dumpsters Problems: Not covered Corrections: Keep covered. General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Equipment, Food-Contact Surfac Items: Non-food contact surface(s) Locations: Beverage gun holder(s) Problems: Soiled Corrections: Keep clean. 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 Handwashing Signage Items: Handwashing signage Locations: bar(s) Hand wash sink(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. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. 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	12/16/2014	Routine
Critical: Consumption of Animal Foods th Comment: CORRECTED BY ADDING STATEMENT "COOKED TO ORDER" AND PUT AN ASTERISK BY THE BURGER. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Potentially Hazardous Food (Ti Comment: SALAD COOLER: TOP: BLUE CHEESE 39f, PEPPERONI 41F BOTTOM: TOMATOES 40F 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)	10/10/2014	Follow-up
Critical: Potentially Hazardous Food (Ti Comment: SALAD COOLER: TOP: BLUE CHEESE 50F, PEPPERONI 50F BOTTOM: TOMATOES 51F FOODS DISCARDED. SOUP/PASTA BAR: PASTA 39F GRILL COOLER: TOP: TOMATO 37F BOTTOM: RAW CHICKEN AND RAW BEEF - NOT OBSERVED PASTA COOLER: BOTTOM: PASTA 39F ISSUE HAS NOT BEEN CORRECTED AT THE SALAD COOLER. THIS IS AN UNCORRECTED PRIORITY/PRIORITY FOUNDATION VIOLATION THAT HAS BEEN CITED THREE (3) STRAIGHT INSPECTIONS. BE ADVISED THAT WCHD MAY SEND NOTICE OF OFFICE CONSULTATION. , 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)	09/04/2014	Follow-up
Critical: Consumption of Animal Foods th Comment: OPERATOR STATED MENUS WILL BE READY IN SEPTEMBER. FOLLOW UP AT THE NEXT ROUTINE INSPECTION. BE ADVISED THAT WCHD MAY SEND NOTICE OF OFFICE CONSULTATION IF THE MENUS HAVE NOT BEEN COMPLETED BY THE TIME FRAME GIVEN. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Potentially Hazardous Food (Ti Comment: SALAD COOLER: TOP: BLUE CHEESE, PARMESAN CHEESE, TOMATOES ARE 56F. BOTTOM: TOMATOES 56F OBSERVED AT THE SALAD COOLER ATTEMPTS TO KEEP THE FOOD COLD BY PUTTING BAGS OF ICE ON TOP OF THE FOOD. THE OPERATOR WAS INFORMED ON THE PROPER PROCEDURE TO USING ICE AS A REFRIGERANT. SOUP/PASTA BAR: PASTA 50F PARMESAN CHEESE 65F GRILL COOLER: TOP: COOKED CHICKEN 50F BOTTOM: RAW CHICKEN AND RAW BEEF - NOT OBSERVED PASTA COOLER: BOTTOM: PASTA 46F ALL FOODS DISCARDED. NOT CORRECTED. THIS IS AN UNCORRECTED PRIORITY/PRIORITY FOUNDATION VIOLATION THAT HAS BEEN CITED THREE (3) STRAIGHT INSPECTIONS. BE ADVISED THAT WCHD MAY SEND NOTICE OF OFFICE CONSULTATION. 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)	07/07/2014	Follow-up
Critical: Consumption of Animal Foods th Items: Menu advisories Problems: Not provided Corrections: Provide. Comment: "COOKED TO ORDER" STATEMENT IS OMITTED FROM THE MENU. ADD THE STATEMENT "COOKED TO ORDER" TO THE MENU ABOVE THE REMINDER STATEMENT. INCLUDE ASTERISK NOTATION WITH THE "COOKED TO ORDER"., General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Cooling Methods Items: Food item(s) cooled Problems: Improperly Covered Corrections: Cool items uncovered on the top shelf of cooler. Comment: OBSERVED 8 PANS OF BOW TIE PASTA AT 50F, THAT HAD BEEN COVERED AFTER THEY HAD BEEN COOKED FOR LESS THAT 2 HOURS. , CORRECTED BY OPERATOR UNCOVERING THE PANS OF PASTA AND RETRAINING STAFF ON THE COOLING PROCEDURE. General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: SALAD COOLER: TOP: BLUE CHEESE, PARMESAN CHEESE, TOMATOES ARE 45F. BOTTOM: TOMATOES 45F SOUP/PASTA BAR: PASTA 63F PARMESAN CHEESE 54F GRILL COOLER: TOP: COOKED CHICKEN 50F BOTTOM: RAW CHICKEN AND RAW BEEF 47F PASTA COOLER: BOTTOM: PASTA 46F ALL FOODS DISCARDED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 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: Ready-to-Eat, Potentially Haza Items: Ready to eat, potentially hazardous food(s) Problems: Improperly date marked Longer than 4 days stored at 45 degrees f Corrections: Provide proper date marks as stated above. Comment: PASTA DATED TO BE DISCARDED ON 6/13, 6 DAYS BEYOND DISCARD DATE. , CORRECTED BY THE OPERATOR DISCARDING DURING THE ROUTINE INSPECTION. General violation description: 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less Cutting Surfaces Items: Cutting surface(s) cutting board(s) at prep cooler Problems: With deep cuts/grooves Corrections: Repair/replace to provide smooth cutting surface. Comment: CUTTING BOARDS AT THE PREP COOLERS AND PREP SINKS NEED TO BE RESURFACED/REPLACED. 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. Handwashing Signage Items: Handwashing signage Problems: Not provided Corrections: Provide. Comment: HAND WASH SIGNS (2) NOT PROVIDED AT THE HAND WASH SINKS LOCATED AT THE BEVERAGE STATIONS. 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. Light Bulbs, Protective Shield Items: Light shielding light shield(s) Locations: walk in freezer(s) Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. General violation description: 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD	06/18/2014	Routine
Critical: Manual and Mechanical Warewash Comment: CORRECTED. DISH WASHER CHLORINE SANITIZING 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 Critical: Potentially Hazardous Food (Ti Comment: SALAD COOLER: TOMATOES 41F, PARMESAN 40F, BLUE CHEESE 36F, AND COOKED CHICKEN BREAST 41F 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)	01/03/2014	Follow-up
Critical: Manual and Mechanical Warewash Comment: NOT CORRECTED. AUTOMATIC DISH WASHER IS SANITIZING AT 0 PPM. DISCONTINUE USING AND START USING THE 3 COMPARTMENT SINK UNTIL DISH WASHER IS SANITIZING AT THE PROPER LEVELS. SUBMIT RISK CONTROL PLAN. , 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 Critical: Potentially Hazardous Food (Ti Comment: SALAD COOLER: PEPPERONI 46F, TOMATOES 45F, PARMESAN 44F, BLUE CHEESE 44, AND COOKED CHICKEN BREAST 46F. FOODS DISCARDED. NOT CORRECTED. SOUP BAR: PASTA 41F, PARMESAN 41F ARE ALL AT PROPER TEMPERATURES. DO NOT STORE COLD POTENTIALLY HAZARDOUS FOOD IN THE SALAD COOLER. THIS IS A THIRD REPEAT. OFFICE CONSULTATION IS THE NEXT STEP. THE OFFICE WILL BE CONTACTING YOU FOR FURTHER INSTRUCTION. , , SALAD COOLER: PEPPERONI 46F, TOMATOES 45F, PARMESAN 44F, BLUE CHEESE 44, AND COOKED CHICKEN BREAST 46F. FOODS DISCARDED. NOT CORRECTED. SOUP BAR: PASTA 41F, PARMESAN 41F ARE ALL AT PROPER TEMPERATURES. DO NOT STORE COLD POTENTIALLY HAZARDOUS FOOD IN THE SALAD COOLER. THIS A THIRD REPEAT. OFFICE CONSULTATION IS THE NEXT STEP. THE OFFICE WILL BE CONTACTING YOU FOR FURTHER INSTRUCTION. , 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)	12/13/2013	Follow-up
Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided Corrections: Provide. Comment: HAND TOWELS WERE NOT AVAILABLE IN THE: BAR AREA BEVERAGE AREAS COOKING AREA CORRECTED DURING INSPECTION BY REPLACING PAPER TOWEL. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Handwashing Cleanser, Availabi Items: Soap Problems: Not provided Corrections: Provide. Comment: CLEANSER NOT PROVIDED FOR HAND WASH SINKS AT: COOKING AREA BEVERAGE AREAS CORRECTED BY PROVIDING SOAP AT EACH HAND WASH SINK. 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) Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: AUTOMATIC DISH WASHER IS SANITIZING AT 0 PPM. DISCONTINUE USING AND START USING THE 3 COMPARTMENT SINK UNTIL DISH WASHER IS SANITIZING AT THE PROPER LEVELS. , , 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 Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: AT SOUP EXPO THERE WAS PASTA AT 54F AND PARM CHEESE AT 44F. DISCARDED AT TIME OF INSPECTION. THE SALAD COOLER HAD TOMATOES AT 47F, PARM CHEESE AT 47F, CHICKEN AT 48F, LETTUCE AT 46F. DISCARD ALL POTENTIALLY HAZARDOUS FOOD FROM COOLER. ONLY STORE FOODS THAT ARE NOT POTENTIALLY HAZARDOUS IN THE SALAD COOLER. RISK CONTROL PLAN, , AT SOUP EXPO THERE WAS PASTA AT 54F AND PARM CHEESE AT 44F. DISCARDED AT TIME OF INSPECTION. THE SALAD COOLER HAD TOMATOES AT 47F, PARM CHEESE AT 47F, CHICKEN AT 48F, LETTUCE AT 46F. DISCARD ALL POTENTIALLY HAZARDOUS FOOD FROM COOLER. ONLY STORE FOODS THAT ARE NOT POTENTIALLY HAZARDOUS IN THE SALAD COOLER. , , 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: Using a Handwashing Sink Items: Handwashing sink(s) Locations: Front Service Counter Hand wash sink Problems: Not easily accessible Items stored In front of Corrections: Remove items from handsink. Do not store items at handsink. Comment: HAND WASH SINKS (3) IN THE BEVERAGE AREA ARE BEING USED AS DUMPING STATIONS FOR DRINKS. DISCONTINUE ACTIVITY OF DUMPING IN THE HAND WASH SINKS. ONLY HAND WASHING. CORRECTED BY RETRAINING. RISK CONTROL PLAN, HAND WASH SINKS (3) IN THE BEVERAGE AREA ARE BEING USED AS DUMPING STATIONS FOR DRINKS. DISCONTINUE ACTIVITY OF DUMPING IN THE HAND WASH SINKS. ONLY HAND WASHING. CORRECTED BY RETRAINING. 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) Handwashing Signage Items: Handwashing signage Problems: Not provided Corrections: Provide. Comment: NO HAND WASH SIGNAGE AVAILABLE FOR: 2 OF 3 BEVERAGE AREA HAND WASH SINKS 2 HAND WASH SINKS IN THE BAR AREA COOKING/GRILL AREA HAND WASH SINK NEAR SALAD COOLER 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.	12/03/2013	Routine
Critical: Handwashing Sink, Installation Comment: HAND WASH SINK IN KITCHEN AREA HAS HOT WATER. THE HAND WASH SINK ON LEFT HAND SIDE WHEN YOU IMMEDIATELY WALK IN THE KITCHEN IS PROVIDED WITH HOT WATER. CORRECTED. General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Potentially Hazardous Food (Ti Comment: THE TWO CENTER COOLERS ARE NOT BEING USED BY THE RESTAURANT. BOTH COOLERS ARE COMPLETELY EMPTY. COOLERS ARE BEING REPAIRED FOR FUTURE USE. VIOLATION IS CORRECTED BECAUSE ALL POTENTIALLY HAZARDOUS FOODS ARE BEING HELD AT 41F OR LESS IN ADJACENT COOLERS. 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)	06/18/2013	Follow-up
Critical: Handwashing Sink, Installation Comment: THERE IS NO HOT WATER AT HAND WASH SINK IN KITCHEN AREA LOCATED ON THE LEFT HAND SIDE. CORRECT IMMEDIATELY., General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Potentially Hazardous Food (Ti Comment: THE TWO CENTER COOLERS ARE NOT HOLDING POTENTIALLY HAZARDOUS FOODS(PHF) SUCH AS HAM,SPINACH, AND PEPPERONI TO 41F OR LESS. HAM WAS 53.6F,PEPPERONI 48F, AND SPINACH 46.4F. KEEP PHF TO 41F OR LESS FOR COLD HOLDING. CORRECT IMMEDIATELY., 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 Comment: GREASE TRAP HAS BEEN CLEANED AND WASHED. CORRECTED 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.	06/11/2013	Follow-up
Critical: Handwashing Sink, Installation Items: Handwashing facility Problems: Lack of hot water Corrections: Provide hot water. Comment: THERE WAS NO HOT WATER RUNNING IN THE HAND SINK ACROSS FROM THE DISH WASH MACHINE FOR HAND WASHING. A HAND WASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH COMBINATION FAUCET. PROVIDE HOT WATER FOR HAND WASHING. WILL VERIFY WITHIN 10 DAYS., , General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: THE TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS(PHF) INSIDE THE TWO REACH-IN COOLERS NEAR THE COOK LINE WERE NOT HOLDING THE FOOD COLD. DICED TOMATOES WERE 50 F,THE HOUSE GARLIC SAUCE 44.8F,PEPPERONI 48F. IN SECOND COOLER DICED TOMATOES WERE 45.9F AND TURKEY DELI SLICES 51.1F. EXCEPT DURING TIMES OF PREPARATION,COOLING,COOKING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, PHF MUST BE 41F OR LESS FOR COLD HOLDING. KEEP PHF AT 41F AND BELOW. CORRECT IMMEDIATELY WILL VERIFY WITHIN 10 DAYS. PHF WERE IN REACH-IN COOLERS FOR LESS THAN 2HRS AND PIC HAD COOK MAKE ICE BATHS TO KEEP PHF AT 41F OR BELOW DURING INSPECTION., , 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: Using a Handwashing Sink Items: Handwashing sink(s) Locations: Front Service Counter Hand wash sink Problems: Not easily accessible Items stored In front of Corrections: Remove items from handsink. Do not store items at handsink. Comment: OBSERVED HOLDING TRAYS INSIDE HAND WASHING SINK ACROSS FROM OVENS. A HAND WASHING SINK SHALL BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE ONLY. KEEP HAND WASH SINK CLEAR OF UTENSILS AND ITEMS. COOK REMOVED TRAYS OUT OF 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) Cleaning, Frequency and Restri Items: Physical facilities/structures Ceiling Locations: Grill line Air diffuser(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: GREASE TRAP WAS DIRTY AND HAD DEBRIS ON IT. PHYSICAL FACILITY SHALL BE KEPT CLEAN. CLEAN THE OUTSIDE OF GREASE TRAP., 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.	06/07/2013	Routine
Critical: Cleaning Ventilation Systems, Items: Ventilation system exhaust air ducts Locations: Grill line Ventilation hood canopy Problems: Not clean Corrections: Keep clean Comment: Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean entire canopy often. General violation description: 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. Critical: System Maintained in Good Repa Items: Plumbing system drain line(s) Locations: kitchen Hand wash sink Problems: Not maintained Corrections: Maintain in good repair Comment: Unclog the kitchen hand wash sink so that this sink is free flowing for the prompt removal of waste waters. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: Using a Handwashing Sink Items: Handwashing sink(s) Locations: Front Service Counter Hand wash sink Problems: Not easily accessible Items stored In front of Corrections: Remove items from handsink. Do not store items at handsink. Comment: Discontinue parking carts or other obstructions in front of the Grill Line hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , Speed Cart relocated from directly in front of hand wash sink at the time of todays Routine Inspection. Keep up this important Food Safety & hygiene practice. 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) Cleaning, Frequency and Restri Items: Physical facilities/structures Ceiling Locations: Grill line Air diffuser(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the grill line. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed. 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.	12/06/2012	Routine
Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Locations: Dish wash area Hand wash sink(s) Problems: Not provided At hand sink Corrections: provide Comment: Keep a working supply of paper hand towels at the rear hand wash sink to encourage frequent and PROPER staff hand wash activities. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: Dry storage area Bulk product bins Problems: Improperly stored With handle in product Corrections: Store with handle extended out of product. Comment: Begin practice of properly storing all in-use bulk dispensing utensils with the handle extended OUT of the various products. This practice will help minimize the chance of accidental bulk material contaminations. 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 System Maintained in Good Repa Locations: Front Service Counter dipper well Problems: Not repaired according to law Comment: Maintain the dipper well located at the Front Service Counter operable. Simply keep this dipper well operational during all periods when utensils are present within. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	05/22/2012	Routine Inspection
Critical: Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Locations: kitchen Rack(s) Problems: Not cleaned when contaminated Corrections: Clean properly when contaminated. Comment: Substantial soda leak. Repair this leak and properly clean the associated 'pop box' frame and surrounding are(s). General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: kitchen bulk food bins Problems: Improperly stored With handle in product Corrections: Store with handle extended out of product. Comment: Begin practice of properly storing all bulk food scoops with their handles extended OUT of the various materials. This practice will help to minimize the chance of accidental bulk product contamination resulting from a dirty handle. 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 Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: kitchen food prep area Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Keep all wet wiping cloths properly stored in one of numerous sanitizer buckets when cloths are not in immediate use. This practice will help to minimize bacterial growth on the wiping cloths as well as to maintain low odors on said cloths. 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	10/26/2011	Routine Inspection
Critical: Food Contact Surfaces and Uten Items: Food-contact surface(s) storage equipment plastic tub(s) Locations: Dry storage area Bulk product bins Problems: In poor repair Corrections: Repair/replace. Comment: Replace the damaged cover / lid(s) to spice tubs located in the dry storage area. As lids become old and deformed, they must be replaced so that accidental chipping / flaking of damaged portion does not become an issue. General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Cleaning, Frequency/Restrictio Items: Physical facilities/structures Ceiling Locations: Grill line Overhead Problems: Not clean Corrections: Keep clean Comment: Clean and keep free of dust accumulations the entire length of the mesh area just above the grill line. Simply wash often as old dusts begin to accumulate on these overhead surfaces. 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. Employee Accommodations, Desig Items: Locker(s)/employee storage area(s) Locations: prep table Shelfs Problems: Contaminates Equipment Corrections: Relocate to a designated area that does not contaminate items or surfaces. Comment: Relocate staff belongings from current position on lower shelf of slicer prep table. Simply relocate to the designated employee break / locker area below and away from food related equipment or surfaces. General violation description: 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: ice cream freezer(s) dipper well Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: Begin practice of properly storing the ice cream scoops in the nearby dipper well. Do not store in non-moving waters to comply. 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	04/04/2011	Routine Inspection
Critical: Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: ACCUMULATIONS OF PINKISH GEL WERE FOUND AROUND THE RECTANGULAR CUT OUTS ON THE INNER DEFLECTOR SHIELD OF THE ICE MACHINE. PINK ACCUMULATIONS WERE ALSO OBSERVED ON THE UPPER DEFLECTOR SHIELDS ABOVE THE BIN. CLEAN AND SANITIZE THE INSIDE OF THE ICE MACHINE. 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: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: ACCUMULATIONS OF PINKISH GEL WERE FOUND AROUND THE RECTANGULAR CUT OUTS ON THE INNER DEFLECTOR SHIELD OF THE ICE MACHINE. PINK ACCUMULATIONS WERE ALSO OBSERVED ON THE UPPER DEFLECTOR SHIELDS ABOVE THE BIN. CLEAN AND SANITIZE THE INSIDE OF THE ICE MACHINE. 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 Comment: AT ABOUT 2:10 P.M., THE FOODS IN THE FOLLOWING COOLERS WERE FOUND AT THE TEMPERATURES LISTED: 1. CENTER COOLER #1, TOP PORTION: DICED HAM: 36 DEGREES F, COOKED SAUSAGE AND BEEF: 36 DEGREES F. BOTTOM PORTION: HAM: 41 DEGREES F, COOKED BEEF AND SAUSAGE: 42 DEGREES F. 2. CENTER COOLER #2: TOP PORTION: COOKED PASTA: 42-43 DEGREES F, BOTTOM PORTION: BOW TIE PASTA: 40 DEGREES F. 3. LEFT PREP COOLER, TOP PORTION: DICED TOMATOES: 40 DEGREES F. 4. IN RIGHT PREP COOLER, CONTAINERS OF DICED TOMATOES WERE FOUND AT 44 AND 45 DEGREES F. THE OPERATOR STATES THE TOMATOES WERE SLICED THIS MORNING AT ABOUT 10:00 A.M. FROM ROOM TEMPERATURE PORTIONS. THE OPERATOR VOLUNTARILY DISCARDED THE TOMATOES. THE VIOLATION IS NOW CONSIDERED 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) Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: AT THE BAR, THE TUBING THAT CONNECTS THE POP GUN HOLSTER TO THE DRAIN ASSEMBLY BOXES, WAS MISSING. RE CONNECT THE POP GUN HOLSTER TO THE DRAIN ASSEMBLY BOX. COMPLIANCE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: AT THE BAR, THE TUBING THAT CONNECTS THE POP GUN HOLSTER TO THE DRAIN ASSEMBLY BOXES, WAS MISSING. RE CONNECT THE POP GUN HOLSTER TO THE DRAIN ASSEMBLY BOX. COMPLIANCE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	09/15/2010	Routine Inspection
Critical: Hot and cold holding Comment: AT ABOUT 3:13 P.M., IN THE TOP OF THE RIGHT PREP COOLER, THE FOLLOWING MEASUREMENTS IN DEGREES F, WERE OBTAINED: PACKAGED COOKED CHICKEN: 52, 58 General violation description: 3-501.16 - DICED TOMATOES: 48, 52. A REFERENCE MEASUREMENT OF PASTA SALAD IN THE BOTTOM OF THE COOLER WAS 46 DEGREES F. THE OPERATOR STATES THE PASTA WAS MADE AT ABOUT 11:00 A.M AND THE CHICKEN AND DICED TOMATOES WERE TRANSFERRED HERE FROM THE WIC AT ABOUT 12:30 P.M. AT ABOUT 3:25 P.M., BOW TIE PASTA AND RAW CHICKEN IN THE BOTTOM OF THE CENTER COOLER WERE FOUND AT 45 AND 41 DEGREES F. AT ABOUT 3:00 P.M., IN THE TOP OF THE LEFT PREP COOLER, TEMPERATURES WERE AS FOLLOWS: PACKAGED COOKED CHICKEN: 50, 52 DEGREES F, COOKED CHICKEN BREASTS: 45 AND 51 DEGREES F Critical: Hot and cold holding Comment: AT ABOUT 3:13 P.M., IN THE TOP OF THE RIGHT PREP COOLER, THE FOLLOWING MEASUREMENTS IN DEGREES F, WERE OBTAINED: PACKAGED COOKED CHICKEN: 52, 58 General violation description: 3-501.16 - DICED TOMATOES: 48, 52. A REFERENCE MEASUREMENT OF PASTA SALAD IN THE BOTTOM OF THE COOLER WAS 46 DEGREES F. THE OPERATOR STATES THE PASTA WAS MADE AT ABOUT 11:00 A.M AND THE CHICKEN AND DICED TOMATOES WERE TRANSFERRED HERE FROM THE WIC AT ABOUT 12:30 P.M. AT ABOUT 3:25 P.M., BOW TIE PASTA AND RAW CHICKEN IN THE BOTTOM OF THE CENTER COOLER WERE FOUND AT 45 AND 41 DEGREES F. AT ABOUT 3:00 P.M., IN THE TOP OF THE LEFT PREP COOLER, TEMPERATURES WERE AS FOLLOWS: PACKAGED COOKED CHICKEN: 50, 52 DEGREES F, COOKED CHICKEN BREASTS: 45 AND 51 DEGREES F	07/26/2010	Follow-up
Critical: Hot and cold holding Comment: AT ABOUT 11:45 A.M., IN THE TOP PORTION OF THE RIGHT PREP COOLER, HAM SLICES AND COOKED CHICKEN WERE FOUND AT 36 AND 34 DEGREES F. IN THE BOTTOM PORTION, FIRE STICKS WERE FOUND AT 46 DEGREES F. THE AIR TEMPERATURE AT THIS LOCATION WAS OBSERVED AT 46 DEGREES F. IN THE TOP PORTION OF THE CENTER PREP COOLER, FETUCCINI NOODLES AND COOKED CHICKEN WERE FOUND AT 37 AND 40 DEGREES F. IN THE BOTTOM PORTION, RAW SALMON AND RAW STEAK WERE FOUND AT 44 AND 46 DEGREES F. THE OPERATOR STATES THAT BOTH THE FIRE STICKS AND RAW SALMON HAD BEEN IN THE COOLER OVERNIGHT. IN THE TOP PORTION OF THE LEFT PREP COOLER, COOKED BREAST WERE FOUND AT 38 DEGREES F. HOWEVER, PACKAGES OF SLICED CHICKEN AND PACKAGES OF COOKED SAUSAGE WERE FOUND AT 48 DEGREES F EACH. PORTIONS OF BOTH FOODS WERE OBSERVED STORED AT THE CONTAINER RIM. THE OPERATOR STATES BOTH FOODS WERE TRANSFERRED TO THIS LOCATION AT ABOUT 10:00 A.M. FROM THE BOTTOM OF THE PREP COOLER AND THE WALK IN COOLER. IN THE BOTTOM PORTION OF THIS COOLER, COOKED CHICKEN BREASTS WERE FOUND AT 42 AND 39 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: ENSURE THAT ALL FOODS ARE KEPT WELL BELOW THE CONTAINER FROST LINES. CONSIDER KEEPING THE CONTAINER WELLS COVERED WHEN NOT ACTIVELY IN USE. ENSURE THAT ALL COOLER GASKETS ARE IN A STATE OF GOOD REPAIR. CONSIDER KEEPING ITEMS SUCH AS THE FIRE STICKS AWAY FROM THE OPENING OF THE COOLER. ENSURE THE COOLER COMPRESSORS ARE FREE OF DIRT AND DEBRIS. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT THE TEMPERATURES LISTED FOR 4 OR MORE HOURS THEY MUST BE 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) Critical: Hot and cold holding Comment: AT ABOUT 11:45 A.M., IN THE TOP PORTION OF THE RIGHT PREP COOLER, HAM SLICES AND COOKED CHICKEN WERE FOUND AT 36 AND 34 DEGREES F. IN THE BOTTOM PORTION, FIRE STICKS WERE FOUND AT 46 DEGREES F. THE AIR TEMPERATURE AT THIS LOCATION WAS OBSERVED AT 46 DEGREES F. IN THE TOP PORTION OF THE CENTER PREP COOLER, FETUCCINI NOODLES AND COOKED CHICKEN WERE FOUND AT 37 AND 40 DEGREES F. IN THE BOTTOM PORTION, RAW SALMON AND RAW STEAK WERE FOUND AT 44 AND 46 DEGREES F. THE OPERATOR STATES THAT BOTH THE FIRE STICKS AND RAW SALMON HAD BEEN IN THE COOLER OVERNIGHT. IN THE TOP PORTION OF THE LEFT PREP COOLER, COOKED BREAST WERE FOUND AT 38 DEGREES F. HOWEVER, PACKAGES OF SLICED CHICKEN AND PACKAGES OF COOKED SAUSAGE WERE FOUND AT 48 DEGREES F EACH. PORTIONS OF BOTH FOODS WERE OBSERVED STORED AT THE CONTAINER RIM. THE OPERATOR STATES BOTH FOODS WERE TRANSFERRED TO THIS LOCATION AT ABOUT 10:00 A.M. FROM THE BOTTOM OF THE PREP COOLER AND THE WALK IN COOLER. IN THE BOTTOM PORTION OF THIS COOLER, COOKED CHICKEN BREASTS WERE FOUND AT 42 AND 39 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: ENSURE THAT ALL FOODS ARE KEPT WELL BELOW THE CONTAINER FROST LINES. CONSIDER KEEPING THE CONTAINER WELLS COVERED WHEN NOT ACTIVELY IN USE. ENSURE THAT ALL COOLER GASKETS ARE IN A STATE OF GOOD REPAIR. CONSIDER KEEPING ITEMS SUCH AS THE FIRE STICKS AWAY FROM THE OPENING OF THE COOLER. ENSURE THE COOLER COMPRESSORS ARE FREE OF DIRT AND DEBRIS. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT THE TEMPERATURES LISTED FOR 4 OR MORE HOURS THEY MUST BE 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)	06/14/2010	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: AT ABOUT 1:31 P.M., GROUND SAUSAGE IN THE TOP OF THE RIGHT HAND PREP COOLER WAS FOUND AT 50 DEGREES F. IN THE BOTTOM PORTION, FIRE STICKS (STORED NEAR THE DOOR) WERE FOUND AT 44, 46, AND 47 DEGREES F AND STUFFED MUSHROOMS WERE FOUND AT 44 DEGREES F. THE OPERATOR STATES THAT FIRE STICKS WERE PULLED FROM THE WALK IN COOLER AT ABOUT 11:00 A.M. AT ABOUT 1:50 P.M., COOKED VEAL IN THE TOP OF THE CENTER PREP COOLER WAS FOUND AT 46 AND 50 DEGREES F. IN THE BOTTOM PORTION, CONTAINERS OF COOKED PASTA WERE FOUND AT 44 AND 45 DEGREES F. THE OPERATOR STATES THAT THE PASTA WAS PULLED FORM THE WALK IN COOLER AT ABOUT 11:00 A.M. AT ABOUT 2:00 P.M., HAM WRAPS AND DICED HAM IN THE TOP OF THE LEFT PREP COOLER WERE FOUND AT 49 AND 47 DEGREES F. IN THE BOTTOM PORTION, COOKED CHICKEN WAS FOUND AT 45 DEGREES F. THE OPERATOR STATES THAT THE FOODS WERE PLACED THERE AT 11 - 11:30 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. AN OFFICE CONSULTATION WAS CONDUCTED FOR THIS MATTER ON 1-9-2009. FURTHER ADMINISTRATIVE ACTION OR A RE-VIST INSPECTION WITHIN 10 DAYS, MAY BE FORTHCOMING. COMMENTS: FOOD TEMPERATURES IN THE WALK IN COOLER WERE OBSERVED TO BE ACCEPTABLE: I.E.: RED SKIN POTATOES: 39 DEGREE F, LASAGNA: 37 DEGREES F. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT THE TEMPERATURES LISTED FOR 4 OR M,ORE HOURS THEY MUST BE 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) Critical: Hot and cold holding Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: AT ABOUT 1:31 P.M., GROUND SAUSAGE IN THE TOP OF THE RIGHT HAND PREP COOLER WAS FOUND AT 50 DEGREES F. IN THE BOTTOM PORTION, FIRE STICKS (STORED NEAR THE DOOR) WERE FOUND AT 44, 46, AND 47 DEGREES F AND STUFFED MUSHROOMS WERE FOUND AT 44 DEGREES F. THE OPERATOR STATES THAT FIRE STICKS WERE PULLED FROM THE WALK IN COOLER AT ABOUT 11:00 A.M. AT ABOUT 1:50 P.M., COOKED VEAL IN THE TOP OF THE CENTER PREP COOLER WAS FOUND AT 46 AND 50 DEGREES F. IN THE BOTTOM PORTION, CONTAINERS OF COOKED PASTA WERE FOUND AT 44 AND 45 DEGREES F. THE OPERATOR STATES THAT THE PASTA WAS PULLED FORM THE WALK IN COOLER AT ABOUT 11:00 A.M. AT ABOUT 2:00 P.M., HAM WRAPS AND DICED HAM IN THE TOP OF THE LEFT PREP COOLER WERE FOUND AT 49 AND 47 DEGREES F. IN THE BOTTOM PORTION, COOKED CHICKEN WAS FOUND AT 45 DEGREES F. THE OPERATOR STATES THAT THE FOODS WERE PLACED THERE AT 11 - 11:30 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. AN OFFICE CONSULTATION WAS CONDUCTED FOR THIS MATTER ON 1-9-2009. FURTHER ADMINISTRATIVE ACTION OR A RE-VIST INSPECTION WITHIN 10 DAYS, MAY BE FORTHCOMING. COMMENTS: FOOD TEMPERATURES IN THE WALK IN COOLER WERE OBSERVED TO BE ACCEPTABLE: I.E.: RED SKIN POTATOES: 39 DEGREE F, LASAGNA: 37 DEGREES F. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT THE TEMPERATURES LISTED FOR 4 OR M,ORE HOURS THEY MUST BE 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) Critical: Hot and cold holding Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: AT ABOUT 1:31 P.M., GROUND SAUSAGE IN THE TOP OF THE RIGHT HAND PREP COOLER WAS FOUND AT 50 DEGREES F. IN THE BOTTOM PORTION, FIRE STICKS (STORED NEAR THE DOOR) WERE FOUND AT 44, 46, AND 47 DEGREES F AND STUFFED MUSHROOMS WERE FOUND AT 44 DEGREES F. THE OPERATOR STATES THAT FIRE STICKS WERE PULLED FROM THE WALK IN COOLER AT ABOUT 11:00 A.M. AT ABOUT 1:50 P.M., COOKED VEAL IN THE TOP OF THE CENTER PREP COOLER WAS FOUND AT 46 AND 50 DEGREES F. IN THE BOTTOM PORTION, CONTAINERS OF COOKED PASTA WERE FOUND AT 44 AND 45 DEGREES F. THE OPERATOR STATES THAT THE PASTA WAS PULLED FORM THE WALK IN COOLER AT ABOUT 11:00 A.M. AT ABOUT 2:00 P.M., HAM WRAPS AND DICED HAM IN THE TOP OF THE LEFT PREP COOLER WERE FOUND AT 49 AND 47 DEGREES F. IN THE BOTTOM PORTION, COOKED CHICKEN WAS FOUND AT 45 DEGREES F. THE OPERATOR STATES THAT THE FOODS WERE PLACED THERE AT 11 - 11:30 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. AN OFFICE CONSULTATION WAS CONDUCTED FOR THIS MATTER ON 1-9-2009. FURTHER ADMINISTRATIVE ACTION OR A RE-VIST INSPECTION WITHIN 10 DAYS, MAY BE FORTHCOMING. COMMENTS: FOOD TEMPERATURES IN THE WALK IN COOLER WERE OBSERVED TO BE ACCEPTABLE: I.E.: RED SKIN POTATOES: 39 DEGREE F, LASAGNA: 37 DEGREES F. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT THE TEMPERATURES LISTED FOR 4 OR M,ORE HOURS THEY MUST BE 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)	01/15/2010	Routine Inspection

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Johnny Carino's Italian, 23075 Outer Drive, Allen Park, MI 48101 - inspection findings and violations

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