- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED BUILD-UP OF ORANGE/BROWN MOLD IN TOP PORTION OF ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. EMPTY MACHINE AND CLEAN BOTH TOP ICE-MAKING PORTION AND BOTTOM ICE STORAGE PORTION OF MACHINE, 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SIGNS REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS WERE AVAILABLE IN MEN'S AND WOMEN'S BATHROOMS. PROVIDE SIGNS TO HELP ENSURE PROPER HAND WASHING BY FOOD EMPLOYEES.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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05/27/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 2 door reach in cooler is not holding foods at or below 41 F-commercial ranch 39 F, stuffed olives 39. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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07/16/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen 2 door prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Two door reach in cooler is not holding foods to internal temperature of 41 F or less: commercially made Ranch dressing 53 F, stuffed olives 53 F. Integral thermometer reads 37 F. Repair. Do NOT use this cooler for Potentially Hazardous Foods until repaired., This is a Priority violation (P). WCHD will return within 7 days to ensure this violation is 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- storage room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Mop leaning up against wall mop head first. Hang mops up by handle to dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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07/08/2014 | Routine |
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