| No violation noted during this evaluation. | 06/01/2015 | Follow-up |
| No violation noted during this evaluation. | 05/21/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed chlorine stored in lemon juice bottle. Label was removed from juice bottle and bottle was labeled chlorine. Violation corrected.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed cooked eggplant stew at 82 degrees F in the display cooler. Use the 2 stage cooling process to lower cooked food from 135 -70 degrees F in 2 hours and 70-41 degrees F in the next 4 hours.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsink next to the conveyor oven. 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:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse for the 3 compartment sink at less than 150 ppm of quaternary ammonia. Sanitizing rinse must be 150-400 ppm of quaternary ammonia. Sanitizing rinse was increased to 150 ppm of quaternary ammonia. Violation 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed lentils and rice, vegetable tortellini, and egg plant stew in display cooler with temperatures of 53, 55 and 82 degrees F respectively. Potentially hazardous foods must be held below 41 degrees F. Repair or replace 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters above the cooking equipment. Clean baffle filters on a monthly basis to stay clean.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no air thermometer in the display cooler. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on counters when not in use. Store wiping cloths in sanitizer when not in use.
- 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
|
05/12/2015 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED 3 CLEAN EMPTY POP CANS STORED TO DRAIN IN HAND SINK NEAR DRY GOODS STORAGE. USE HAND SINK FOR WASHING HANDS ONLY, AND DO NOT USE FOR OTHER PURPOSES OR FOR DRAINING CANS. CORRECTED AT INSPECTION BY OWNER REMOVING CANS FROM SINK.
- 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)
|
11/10/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Vent hood(s) and Filters
- 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 kept 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 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.
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- Front Service Counter reach-in cooler(s)
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Comment:
- Re-install and/or provide a cover to the reach in cooler compressor so that the mechanical workings of this cooler are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling tiles
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace all broken / missing ceiling areas within the kitchen as necessary. All ceiling(s) must remain whole & in-place to promote ease of overhead ceiling cleanings.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Grill line counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
04/08/2014 | Routine |
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- Grill line Working Container(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label the unlabeled 'squirt type' bottle that contains water / oils. Simply label with the common name of liquid (water / oil) and keep labeled. This will help to minimize the chance of accidental staff misidentification and potential misuse.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 2-door refrigerator
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from establishment the non-working 2 door reach in cooler. All equipment must be properly maintained in good working order.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the two griddles located adjacent to the food prep area. Simply wash and sanitize the exterior surfaces of these griddles as often as necessary to maintain in a clean condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- 3-compartment sink(s)
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- Begin practice of properly thawing raw fish either A) under refrigeration, B) under cold running water, or C) as part of the cooking process. Do not let frozen product simply thaw in standing waters.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Grill line counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
09/25/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- A. EMPLOYEE OBSERVED EATING A BOWL OF FOOD BEHIND FRONT PREP TABLE. EMPLOYEES MUST EAT IN DESIGNATED AREAS AWAY FROM FOOD AND UTENSILS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION. B. OBSERVED 5 OPEN EMPLOYEE DRINKING CUPS IN KITCHEN AREAS. EMPLOYEES MUST DRINK FROM CUPS THAT HAVE LIDS AND STRAWS. CORRECT IMMEDIATELY. CORRECTED BY EDUCATION AND BY REMOVING DRINKING CUPS. CORRECTED.
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED CAN OPENER BLADE RUSTY. PROVIDE NEW CAN OPENER BLADE TO PROTECT FOOD FROM CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY REMOVING BLADE AND DISCARDING. MANAGER STATES HE WILL GET NEW CAN OPENER BLADE AND USE HAND HELD CAN OPENER BLADE FOR OPENING FOOD CANS UNTIL NEW BLADE FOR LARGE CAN OPENER IS OBTAINED. CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- CLOTH USED ON TOP OF SHELF ACROSS FROM 3 COMPARTMENT SINK TO HOLD UTENSILS. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REMOVE CLOTH AND REPLACE WITH A SURFACE THAT IS SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUATERNARY AMMONIUM (QUAT) TEST STRIPS ARE NOT USABLE AND GIVING FALSE READINGS DUE TO WATER DAMAGE OR AGE. PROVIDE UN DAMAGED QUAT STRIPS TO MEASURE SANITIZER BUCKETS AND 3 COMPARTMENT SINK SANITIZER CORRECT IMMEDIATELY
- 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)
|
08/24/2012 | Routine |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED ONIONS STORED IN PREP HANDSINK UPON STARTING INSPECTION. DO NOT STORE FOOD OR ANYTHING ELSE IN HANDSINK. USE JUST FOR HANDWASHING., ONIONS WERE REMOVED AND HANDSINK WILL ONLY BE USED FOR HANDWASHING.
- 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)
|
01/30/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED. FACILITY HAS CONSUMER ADVISORY POSTED ON MENU BOARD NEXT TO EGGS AND BURGERS. ALSO A PLAQUE IS POSTED BY END OF CUSTOMER LINE.
- 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
|
08/11/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY ONLY HAS A MENU BOARD AND INCLUDES EGGS AND HAMBURGERS THAT CAN BE COOKED TO ORDER. A CONSUMER ADVISORY IS NOT POSTED. FOR UNDERCOOKED FOODS, A CONSUMER ADVISORY MUST BE POSTED. FACILITY MUST POST A CONSUMER ADVISORY USING EITHER OPTION FROM HANDOUT.,
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK BY FRYERS - HOT WATER HANDLE STUCK AND NO HOT WATER PROVIDED. ALL PLUMBING SHALL BE MAINTAINTED. FACILITY DOES HAVE ANOTHER HANDSINK CONVENIENTLY LOCATED, BUT HOT WATER MUST BE REPAIRED AND PROVIDED AT ABOVE HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/14/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- beverage dispenser pop nozzles
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE MOLD BUILD-UP ON THE SODA NOZZLES, DIFFUSERS AND UNDERSIDE OPENINGS TO THE FOUNTAIN DISPENSER. CORRECTION MADE: OBSERVED CITED BEVERAGE DISPENSER NOZZLES, DIFFUSERS AND INTERIOR FOUNTAIN OPENINGS ARE MOLD FREE FOLLOWING ACTIVE CLEANING AND SANITIZING.
- 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
|
01/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/30/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- beverage dispenser nozzle
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE MOLD BUILD-UP ON THE SODA NOZZLES, DIFFUSERS AND UNDERSIDE OPENINGS TO THE FOUNTAIN DISPENSER. CORRECTION MADE: OBSERVED CITED BEVERAGE DISPENSER NOZZLES, DIFFUSERS AND INTERIOR FOUNTAIN OPENINGS ARE MOLD FREE FOLLOWING ACTIVE CLEANING AND SANITIZING.
- 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- beverage dispenser Food Employee
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN ONCE A WEEK.
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH INTERVIEW THE FOOD EMPLOYEES DID NOT HAVE A WORKING KNOWLEDGEABLE FOR USING THE STAB TYPE FOOD THERMOMETER WHEN COOKING RAW MEATS NOR DID THEY KNOW THE MINIMUM INTERNAL TEMPERATURE NEEDED TO ASSURE THE HAMBURGER AND CHICKEN ARE FULLY COOKED. CORRECTION MADE: OBSERVED THROUGH REVIEW AND PRACTICE THE STAB TYPE FOOD THERMOMETER IS IN USE AND MINIMUM COOKING TEMPERATURES ARE KNOW WHEN DETERMINING IF THE RAW PRODUCT IS FULLY COOKED
- General violation description:
- 2-103.11 - THE MINIMUM INTERNAL PRODUCT TEMPERATURE IS MAINTAINED FOR AT LEAST 15 SECONDS @ 155*F FOR HAMBURGER AND @ 165*F FOR CHICKEN.
|
02/25/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/17/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Labella Express, 1 Parklane, Dearborn, MI 48126 »