- Critical: Sanitizing Solutions, Testing
- Comment:
- An e-mail with a receipt for quat sanitizer test strips was sent to David Pearson at the Wayne County Health Department. Corrected.
- 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)
|
04/15/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Comment:
- Observed at time of inspection drain lines for pop guns and pop nozzles were free of soil and food particles. Corrected.
- 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: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection both the glass washer and the dishwasher in the back is providing 50-100 ppm chlorine sanitizing solution. Corrected at time of inspection. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection no quat sanitizer test strips for quat sanitizer correct immediately by providing. A follow up will occur in about 10 days. If a picture of quat sanitizer test strips or a receipt is sent to David Pearson at the Wayne County Health Department a follow up will not have to occur. This is a repeat violation fill out provided risk control plan. If violation is not corrected at the next follow up then an office consultation with associated fee may occur. dpearson@waynecounty.com,
- 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)
|
04/09/2015 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed at time of inspection pesticide not approved for use in a food establishment stored in the kitchen. Pesticide used in the establishment must be approved for use in a food establishment. Corrected at time of inspection pesticide removed. Corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection pop nozzles have a build of soil particles on the inside of the nozzle and on the inside of the drain line and holder. Correct by cleaning at a frequency able to prevent the build up off soil and food particles. Correct immediately a follow up will occur in about 10 days.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection glass washer at bar and dishwasher in kitchen are providing less the 50 ppm chlorine sanitizing solution. Chlorine sanitizing dishwasher shall provide 50-100 ppm chlorine sanitizing solution. Correct by repairing machines so they provide 50-100 ppm chlorine sanitizing solution. Correct immediately a follow up will occur in about 10 days. ,
- 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: 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 quart sanitizer solution at three compartment sink for sanitizer buckets. Observed no test strips for quat sanitizer. Correct by providing test strips for quat sanitizer solution. Correct immediately 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no hand wash sign in men's and women's bathroom. Correct by providing as soon as possible a follow up will occur at the next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection coolers used for plate storage both prep and reach in have food particles build up on the bottom and along the doors and lids, Microwaves have a build up of food particles on the inside. Observed soil reside on the sides of the ice machines. Walk in freezer has thick ice building up on the condenser lines, too much ice can cause your condenser to fail. Correct by cleaning at a frequency able to prevent the build up of food, soil, and ice particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/03/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
- 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: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- FRITOS OBSERVED WITH A USE BY DATE OF JULY 15. FOOD SHALL NOT BE EXPIRED. DISCARD CHIPS IMMEDIATELY., FOOD DISCARDED TODAY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FOLLOWING ARE UNCLEAN
- General violation description:
- 6-501.12 - KITCHEN FLOOR, KITCHEN OVEN EXTERIOR, MICROWAVE INTERIORS, HOT HOLDING UNITS FOR BUN, KITCHEN HOOD FILTERS. ALL AREAS AND ITEMS SHALL BE IN GOOD CONDITION. INCREASE CLEANING FREQUENCY OF ENTIRE KITCHEN AREAS AND ITEMS. RECHECK AT NEXT INSPECTION.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
08/26/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 39F AND THE CUT TOMATOES AND SHREDDED CHEESE WERE AT 40.7F AND 40.9 F. VIOLATION HAD BEEN CORRECTED. DID NOT KNOW WHAT WAS DONE TO THE 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)
|
03/04/2014 | 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 TWO DOOR IN RAIL SANDWICH COOLER WAS AT 44F AND THE AMERICAN SHREDDED CHEESE WAS AT 44.3F, THE CUT TOMATOES WERE AT 45.7F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF IN THIS COOLER. 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)
|
02/19/2014 | Routine Inspection |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS ARE AVAILABLE AND THE VIOLATION HAD BEEN CORRECTED.
- 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)
|
09/10/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS.,
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- ONE GLASS OF DRINK AND ONE CAN OF DRINK NOT COVERED AND WERE STORED ON THE UTENSIL STORAGE TABLE. IF THE DRINK IS SPILLED THE SILVERWARE AND THE TABLE SURFACE WILL BE CONTAMINATED. COVER THE GLASSES AND STORE THEM AT A SAFE PLACE, SO THAT AN ACCIDENTAL SPILL MAY NOT CONTAMINATE THE UTENSILS OR FOOD PREP TABLE. THE DRINKS WERE DISCARDED AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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
|
08/29/2013 | Routine Inspection |
- Critical: Manual and Mechanical Warewash
- Comment:
- AT THE TIME OF INSPECTION THE EMPTY SANITIZER BOTTLE WAS NOT REPLACED. IT WAS REPLACED AND PRIMED. NOTICED ABOUT 150 PPM CONCENTRATION. DO NOT RUN THE MACHINE WITH OUT SANITIZER.
- 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
|
06/14/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED. AT THE TIME OF INSPECTION THEY WERE WASHED, RINSED AND SANITIZED. VIOLATION WAS 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:
- Provide.
- Comment:
- NO PAPER TOWEL WAS PROVIDED AT THE HAND WASH STATION. THE PAPER TOWEL WAS PROVIDED AND THE VIOLATION WAS 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DID NOT DETECT ANY SANITIZER WITH THE CHLORINE TEST STRIPS. IF THE DISHES ARE NOT SANITIZED PROPERLY, THE PATHOGENS MAY GROW AND CONTAMINATE FOOD. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE INSIDE OF THE MICROWAVE OVENS WERE SOILED. KEEP THEM CLEAN. AT THE TIME OF INSPECTION THEY WERE CLEANED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
02/28/2013 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED PER FAX OF MENU SHOWING DISCLOSURE OF COOKED TO ORDER MENU ITEMS.
- 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
|
10/17/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING NOTED ITEMS.
- 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: Consumption of Raw Animal Food
- Comment:
- MENUS ARE CHANGED OUT 2X PER YEAR PIC STATED NEW MENUS TO BE ORDERED WITHIN 1 MONTH. ,
- 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: Controlling Pests
- Comment:
- CORRECTED BY CONTROLLING FLY INFESTATION - DRAIN FLIES ELIMINATED. HOUSE FLIES - OBSERVED 2 HOUSE FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED AT INSPECTION BY CHANGING OUT EMPTY SANITIZER BUCKET AND TESTED AT 100PPM CHLORINE. THE MACHINE WAS REPAIRED SINCE LAST FOLLOW-UP.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
09/24/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED: CLEAN THE CAN OPENER AND KNIFE RACK AND 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
- Critical: Consumption of Raw Animal Food
- Comment:
- PROVIDE MENU ADVISORIES WITHIN 1 MONTH - DISCLOSURES. , ,
- 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: Controlling Pests
- Comment:
- FLIES PRESENT IN KITCHEN - ELIMINATE FLIES. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- NOT CORRECTED: DATE MARK READY TO EAT POTENTIALLY HAZARDOUS FOOD AT TIME PREPARED OR OPENED. OBSERVED SALAMI, RANCH DRESSING, CHEESE CAKE, SPINACH CREAM CHEESE DIP. ,
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- DISH MACHINE FAILED TO PRODUCE SANITIZER OR PROVIDE 50 TO 100PPM CHLORINE. ,
- 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
|
08/29/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s), Food-contact surface(s) Equipment can openers
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- THE CAN OPENER HAS OLD DEBRIS. CLEAN DAILY OR MORE OFTEN AS NEEDED. THE KNIFE RACK IN REAR KITCHEN PREP AREA NOT CLEAN, KNIVES IN THAT RACK HAVE FOOD RESIDUE LEFT AFTER IMPROPER CLEANING. CLEAN NOW AND 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
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- THE DISCLOSURE IS NOT PRESENT IN THE MENUS. PROVIDE ASTERISKS AT HAMBURGERS AND STEAK ON THE MENUS., , ,
- 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: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED HOUSE FLIES AND DRAIN FLIES IN THE KITCHEN AREA. ELIMINATE WITHIN 10 DAYS., ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- make table
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- VARIOUS PORTIONED LUNCH MEATS IN THE TOP OF THE MAKE TABLES (USED FOR UP TO 5 DAYS) WITHOUT DATE MARKING. DATE MARK SO THAT YOU KNOW WHEN THE MEAT IS EXPIRED, TO REDUCE THE RISK FROM LISTERIA BACTERIA., ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE FAILED TO PRODUCE SANITIZER, TESTED AT 0 PPM CHLORINE., ,
- 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
|
08/09/2012 | Routine |
| No violation noted during this evaluation. | 03/06/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED DELI MEATS IN WALK IN COOLER EXPIRED ON 1-29. USE OR DISPOSE OF DATE MARKED FOOD WITHIN 6 DAYS OF PREPARING OR OPENING TO REDUCE THE RISK OF LISTERIA. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. FAX TO NUMBER ON FORM WITHIN 2 DAYS. THE MEAT WAS DISCARDED. ,
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE CHLORINE SANITIZER TESTED AT 0 PPM. PROVIDE 50-100 PPM. SANITIZE IN THE 3-C SINK UNTIL REPAIRED. CORRECT WITHIN 10 DAYS.,
- 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
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01/31/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER BLADE. THE BLADE HAS A SMALL NOTCH - REPLACE BY NEXT ROUTINE INSPECTION.
- 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:
- CORRECTED BY HOLDING AT 41F.
- 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:
- CORRECTED BY DATE MARKING.
- 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, Disposition
- Comment:
- CORRECTED. NO EXPIRED FOOD OBSERVED.
- 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
- Critical: Restricted Use Pesticides, Cri
- Comment:
- NOT CORRECTED AT START OF INSPECTION. RAID REMOVED FROM FACILITY AT FOLLOW-UP, CORRECTING THE VIOLATION.
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
|
08/16/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE CAN OPENER BLADE AFTER EVERY USE.,
- 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
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING FOOD IS HELD AT UNSAFE TEMPERATURES: 1) SMALL PREP COOLER: CUT TOMATOES AT 46F, MIXED CHEESE 45F, RANCH DRESSING MADE IN HOUSE AT 47F, KICKERS DRESSING MADE WITH RANCH AT 45F, HAM AT 45F AND 49F. 2) COOK LINE MAKE TABLE
- General violation description:
- 3-501.16 - COOKED CHICKEN AT 54F, CUT TOMATOES AT 45F. DO NOT USE NOTED COOLERS FOR POTENTIALLY HAZARDOUS FOOD UNTIL CAPABLE OF HOLDING FOOD AT OR BELOW 41F. 3) CONCESSION STAND: SAUSAGE 55F, HOT DOGS 49F. THE FOOD FOUND AT OVER 47F WAS DISCARDED. RE-LOCATE THE REMAINDER (IN COOLER FOR A SHORTER TIME) TO THE WALK IN COOLER TO RAPID COOL. HOLD POTENTIALLY HAZARDOUS FOOD AT OR BELOW 41F TO MINIMIZE THE RISK OF CONTAMINATION FROM BACTERIAL GROWTH.,
- 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:
- RANCH DRESSING, MARINARA SAUCE, HAM WITHOUT DATE MARKING. DATE MARK AS STATED ABOVE. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
- 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, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- ROAST BEEF AND TARTER SAUCE IN COOLER EXPIRED, WAS DISPOSED OF CORRECTING THE VIOLATION.,
- 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
- Critical: Restricted Use Pesticides, Cri
- Items:
- Restricted use pesticides
- Locations:
- bar(s) cabinet(s)
- Problems:
- Does not meet requirement of specified in 40 cfr 152
- Corrections:
- Remove from facility/premises.
- Comment:
- RAID INSECT SPRAY, NOT MARKED FOR USE IN A FOOD FACILITY/KITCHEN. REMOVE FROM THE PREMISES. IF NEEDED, PROVIDE INSECTICIDE MARKED FOR USE IN A FOOD FACILITY/KITCHEN. ,
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- bar(s) cabinet(s)
- Problems:
- Not separated from Single-service items
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- RAID INSECTICIDE STORED IN CABINET WITH SUGAR PACKETS/ CUP LIDS, STRAWS/STIRRERS. STORE TOXIC SUPPLIES SEPARATE FROM OTHER SUPPLIES. CORRECTED BY REMOVING THE RAID.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEE 3-501.16: ALL COOLERS IN LICENSED FOOD FACILITIES IN MICHIGAN MUST BE ABLE TO MAINTAIN FOOD AT OR BELOW 41F. REPAIR OR REPLACE COOLERS NOTED IN 3-501.16, AND DISCONTINUE USE UNTIL IN COMPLIANCE.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE CONVENIENT PAPER TOWELS AT THE COOK LINE AND REAR AREA HAND SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST HAND WASHING REMINDER SIGNS AT BAR AND IN KITCHEN AT COOK LINE HAND SINKS.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In, Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
- Comment:
- KEEP HAND SINKS CLEAR FOR CONVENIENT HAND WASHING.
- 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)
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07/29/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATEMARKING OBSERVED WHERE REQUIRED
- 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
|
02/09/2011 | Follow-up |
- Critical:
- 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 potentially hazardous foods/ ready to eat or cooked to be reheated stored 24 hours or more in coolers.........sliced salami, cooken chicken filets , sliced turkey observed in walkin cooler without datemarking.
- 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 on potentially hazardous foods/ ready to eat or cooked to be reheated stored 24 hours or more in coolers.........sliced salami, cooken chicken filets , sliced turkey observed in walkin cooler without datemarking. ,
- 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
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- provide chlorine test strips to monitor sanitizer concentration
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- provide chlorine test strips to monitor sanitizer concentration
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/21/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/19/2010 | 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:
- CHICKEN CHUNKS RECORDED AT 49F AT TOP OF REACH IN COOLER.......DISCARTDS ALL POTENTIALLY HAZARDOUS FOODS NOT MAINTAINED AT 41F AT TOP OF REACH IN COOLER.......DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS ON THE TOP OF THE PREP COOLER UNTIL THE UNIT HAS BEEN SERVICED AND HOLDS FOOD 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASSWASHER WAS DISPENSING TRACE TO 10PPM AT BESRT AFTER NUMEROUS RUNS......SEND GTLASSWARE TO MAIN DISH WASHER IN KITCHEN AND REPAIR MACHINE TO DISPENSE 50-100PPM. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON....FAX @ 734-727-7165
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITIZER CONCENTRATION.......OPERATOR'S TERST STRIPS WERE NOT MEASURING / INSPECTOR'SZ TEST STRIPS WERE USED TO TEST BOTH MACHINES.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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07/28/2010 | Routine Inspection |
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