Knights Of Columbus, 19801 Farmington, Livonia, MI 48152 - inspection findings and violations

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Business Info

Restaurant name: KNIGHTS OF COLUMBUS
Address: 19801 Farmington, Livonia, MI 48152
Permit #: 031765
Non-smoking facility: No
Last inspection: 05/12/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 05/12/2015Routine
No violation noted during this evaluation. 12/02/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed mold on inside panel of the ice machine. Food contact equipment must be kept clean. Clean to sight and touch as needed.
    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:
    Observed no paper towels for the bar handsink. Paper towels must be provided at the handsink. Provide paper towels.
    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:
    Iodine solution concentration
    Problems:
    Below 12.5 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed the sanitizing rinse for the bar glasswasher at less than 12.5 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. Repair the glasswasher to provide 12.5-25 ppm of iodine.
    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
  • Cleaning of Plumbing Fixtures
    Items:
    Handwashing facility
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    Observed purse stored in the bar handsink. Handsinks must be kept accessible. Store purse out of the handsink.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
 11/06/2014Routine
No violation noted during this evaluation. 05/08/2014Routine
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no handwashing sign for the men's room. Handwashing signs must be provided. A handwashing sign was provided in my presence. Violation corrected.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no handwashing sign for the men's room. Handwashing signs must be provided. A handwashing sign was provided in my presence. Violation corrected.
    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:
    Keep clean.
    Comment:
    Observed soiled walls in the walk-in cooler. Non-food contact equipment must be kept clean. Clean to sight and touch as needed.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled walls in the walk-in cooler. Non-food contact equipment must be kept clean. Clean to sight and touch as needed.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 11/15/2013Routine
No violation noted during this evaluation. 05/31/2013Follow-up
  • Critical: Demonstration
    Items:
    Person-in-charge
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    Barmaid did not know the correct sanitizing concentration for the iodine glasswasher. Person in charge must be knowlegeable. The person in charge was instructed that the bar glasswasher must have a sanitizing rinse of 12.5-25 ppm of iodine. Violation corrected.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Demonstration
    Items:
    Person-in-charge
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    Barmaid did not know the correct sanitizing concentration for the iodine glasswasher. Person in charge must be knowlegeable. The person in charge was instructed that the bar glasswasher must have a sanitizing rinse of 12.5-25 ppm of iodine. Violation corrected.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no soap in the left dispensers for the two restrooms. Provide soap in the left soap dispensers in each restroom.
    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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no soap in the left dispensers for the two restrooms. Provide soap in the left soap dispensers in each restroom.
    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:
    Iodine solution concentration
    Problems:
    Below 12.5 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed sanitizing rinse of bar glasswasher less than 12.5 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. Repair or replace the glasswasher. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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: Manual and Mechanical Warewash
    Items:
    Iodine solution concentration
    Problems:
    Below 12.5 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed sanitizing rinse of bar glasswasher less than 12.5 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. Repair or replace the glasswasher. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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: 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 hot dogs in bag in the walk-in cooler without a date of consumption. Potentially hazardous ready-to-eat foods must have a date mark of 6 days from the date of preparation. Provide date mark on hot dog bags. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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, 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 hot dogs in bag in the walk-in cooler without a date of consumption. Potentially hazardous ready-to-eat foods must have a date mark of 6 days from the date of preparation. Provide date mark on hot dog bags. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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
 05/08/2013Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    ICE MACHINE INTERIOR HAS BEEN CLEANED
    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: Manual and Mechanical Warewash
    Comment:
    sanitizer recorded at 12.5 ppm iodine
    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: Ready-to-Eat, Potentially Haza
    Comment:
    OPERATOR IS DATING HOT DOGS AFTER OPENING
    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
 10/30/2012Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN INTERIOR OF THE ICE MACINE ....BLACK RESIDUE OBSERVED ON STAINLESS STEEL OVEWRHANG..... DISCARD ICE.......CLEAN AND SANITZE INTERIOR OF THE MACHINE...... THEN BEGIN ICE MAKING PROCESS AGAIN.,
    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: Manual and Mechanical Warewash
    Items:
    Iodine solution concentration
    Problems:
    Below 100 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    IODINE LEVEL IS BELOW 12.5 PPM AFTER 3 RUNS......OPERATOR PRIMED AND RESTARTED TO SHOW MACHINE IS DISPENSING SANITIZER......CALL SERVICE TO ENSURE MACHINE IS DISPENSING SANITIZER AND ENSURE FIRST RUN OF THE DAY IS DISPENSING SANITIZER 12.5 TO 25PPM BEFORE USING,,
    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: Ready-to-Eat, Potentially Haza
    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:
    HOT DOGS REWRAPPED IN TIN FOIL WITHOUT A DISCARD DATE......ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE DATED WITH THE DISCARD DATE WHICH IS DETERMINED BY ADDING 6 DAYS TO THE DAY HOT DOGS ARE OPENED.,
    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
 10/03/2012Routine
  • Critical: Methods-Hot Water and Chemical
    Comment:
    MACHINE DISPENSING SANITIZER AT 12.5 PPM IODINE
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
 05/08/2012Follow-up
  • Critical: Methods-Hot Water and Chemical
    Items:
    Iodine solution
    Comment:
    GLASSWASHER IS NOT DISPENSING SANITZER AFTER NUMEROUS RUNS.........PROVIDE MINUMUM 12.5 IODINE CONCENTRATION OF SANITATION RINSE. SANITIZE MANUELLY USING APPROVED SANITIZER AT 3 COMPARTMENT SINK UNTIL GLASSWASHER HAS BEEN SERVICED.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
 04/11/2012Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    NO FOODS REQUIRING DATES AT TIME OF VISIT.
    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
 11/03/2011Follow-up
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    reach-in cooler
    Problems:
    Without date of consumption marking, Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above., Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS. PREVIOUS INSPECTIONS SHOW THIS AS A REPEAT VIOLATIONS BUT THIS IS NOT BEING CONSIDERED A REPEAT VIOLATION BECUASE THE PREVIOUS INSPECTION WAS FOR ROSE CATERING. 2 OPEN PACKAGES OF HOT DOGS NOT DATED. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 10/12/2011Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    BAR IS NOW CONSIDERED SEPARATE LICENSE FROM THE KITCHEN .....2 DIFFERENT LICENSES.......NO UNDATED FOOD PRODUCTS IN THE BAR WALK IN COOLER.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 06/28/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Comment:
    LIDDED CUPAS WITH STRAWS ARE OBSERVED TO BE USED
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    NO DATE MARKING ON COLE SLAW, SOUP, SLICED HAM, SLICED TURKEY, AND WAL DORF SALAD.....SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
    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
    Comment:
    NO DATE MARKING ON COLE SLAW, SOUP, SLICED HAM, SLICED TURKEY, AND WAL DORF SALAD.....SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
    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: Separation, Packaging, & Segre
    Comment:
    RAW MEAT OBSERVED TO BE STORED PRPOERLY
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 05/11/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    USE LIDDED CUP WITH STRAW FOR EMPLOYEE DRINKS OR MUG WITH LID AND HANDLE........2 OPEN DRINKS WITH STRAWS OBSERVED / ONE IN KITCHEN AND ONE AT BEHIND BAR..........DO NOT ALLOW OPEN DRINKS , TWIST CAP WATER OR POP BOTTLES, OR POP UP TOP BOTTLES.......USE LIDDED WITH STRAW OR LIDDED MUG WITH HANDLE. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITCAL ITEM TO MWALTON ...FAX @ 734-727-7165,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN REACH IN COOLER.........COOKED TURKEY OR CHICKEN SLICES IN GRAVY, SLICED BEEF, SALAMI ROLL (OPENED), MASH POTATOES, AND GRAVIES OBSERVED WITHOUT 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, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN REACH IN COOLER.........COOKED TURKEY OR CHICKEN SLICES IN GRAVY, SLICED BEEF, SALAMI ROLL (OPENED), MASH POTATOES, AND GRAVIES OBSERVED WITHOUT 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: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM OTHER FOODS........RAW HAMBURGER OBSERVED STORED NEXT TO AND BEHIND COOKED TURKEY OR CHICKEN IN WALK IN COOLER AND RAW EGGS IN CARTONS STORED OVER THE SPINACH AND STRAWBERRIES. SUBMIT RISK CONTROL PLANS FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX @ 734 -727-7165,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Food Display
    Items:
    Food on display display table
    Problems:
    Lacking protection Sneeze guards
    Corrections:
    Store in protected manner.
    Comment:
    PROTECT FOOD FROM CONTAMINATION FROM AIRBORNE PARTICLES AND VIRUSES AT BUFFET TABLE BY SNEEZE GUARDS OR COVERS ON THE FOOD CONTAINERS.........THE FOOD PROVIDED FOR SELF SERVICE AT TODAYS LUNCH WAS OBSERVED TO HAVE OPEN PANS OF COOKED CHICKEN, GREEN BEANS , AND LARGE SALAD BOWL.......FOD PRODUCTS WERE LEFT OPEN EXPOSED TO THE ENVIRONMENT WITHOUT COVERS OR SNEEZE GUARDS ........OPERATOR MAY WANT TO CONSIDER A BUFFET TABLE DESIGNED TO PROTECT FOODS WITH SNEEZE GUARDS.
    General violation description:
    3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
 04/12/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED UNCOVERED BEVERAGE BEHIND BAR. EMPLOYEE BEVERAGES MUST BE COVERED AND NOT CONTAMINATE HANDS FROM WHERE MOUTH CONTACTS. PROVIDE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE., CORRECTED. BEVERAGE DISCARDED. PROPER CONTAINERS WILL BE USED.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    CORRECTED. ALL ITEMS DISCARDED., WALK-IN COOLER HAD OUTDATED ITEMS: 2 QUARTS BUTTERMILK 10/18, ONE WITH 10/4, 1 GALLON OF MILK 10/15 AND ANOTHER 10/16. THESE ITEMS MUST BE DISCARDED ON DAY OF EXPIRATION.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    CORRECTED. PERSON IN CHARGE MOVED RAW MEATS INTO PROPER ORDER FOR STORING., WALK-IN COOLER OBSERVED BOX OF RAW BURGER ON TOP OF RAW FISH AND ON SAME TRAY AS RAW CORNED BEEF. RAW CORNED BEEF STORED ON TOP OF BOXES OF RAW CHICKEN. RAW STEAKS IN FRONT OF RAW CHICKEN. STORE RAW ANIMAL PRODUCTS SEPARATE FROM EACHOTHER. STORE RAW FISH AND WHOLE BEEF ON ONE SIDE, THEN GROUND BEEF / SAUSAGE IN THE MIDDLE AND ALL RAW CHICKEN TO ONE SIDE - THIS IS TO PREVENT ANY CONTAMINATION.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    WALK-IN COOLER SHELVES ARE SOILED. CLEAN AND KEEP CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 10/19/2010Routine Inspection

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