- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed hand washing sink near the microwave and reach-in cooler that was blocked by a broom and dust pan. Hand washing sinks must be easily accessible to all employees. , Corrected: The PIC moved the broom and dust pan away from the hand washing sink. The hand washing near the microwave and reach-in cooler is now easily accessible.
- 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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01/20/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The floors in the dry storage area are soiled, along the wall and under the racks in the beverage area. Clean regularly. Floors must be clean to sight and touch. Recheck in 6 months, next routine inspection.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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07/25/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REPAIR COOLER DOOR FRAME (2 DOOR COOLER) THAT IS FALLING APART. EQUIPMENT MUST BE IN GOOD REPAIR. RECHECK IN 6 MONTHS, 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.
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01/30/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- PESTS ARE GONE FROM FACILITY. PEST CONTROL IS VISITING REGULARLY (JUNE BUGS) VIOLATION CORRECTED.
- 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
- Nonfood-Contact Surfaces
- Comment:
- GASKETS ARE CLEAN ON ALL COOLERS, THE INTERIOR OF THE REACH-IN COOLERS BY THE 3 COMPARTMENT SINK HAVE BEEN CLEANED. CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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08/07/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) insects
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE PESTS IN LIGHT FIXTURES IN KITCHEN . IT APPEARS THAT THERE ARE JUNEBUGS IN THE LIGHT FIXTURES. CORRECT IMMEDIATELY. REVISIT IN 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN GASKETS ON REACH IN COOLERS ON COOKLINE ON AN INCREASED BASIS. NON-FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. RECHECK NEXT INSPECTION. CLEAN INTERIOR OF REACH -IN COOLERS BACK BY THE THREE COMPARTMENT SINK. THE FLOORS OF THE COOLERS ARE SOILED.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/18/2013 | Routine |
| No violation noted during this evaluation. | 12/07/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES AT 50-52F ON RAISED RAIL AND TOMATOES AT 47F, DRESSING AT 51F INSIDE THE UNIT., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE LOCATION THAT MAINTAINS A TEMPERATURE OF 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)
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06/20/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Coolers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SURFACES OF ALL COOLERS SOILED - THOROUGHLY CLEAN INSIDE EACH COOLER TO ELIMINATE OLD FOOD DEBRIS AND MOLD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/27/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Quaternary ammonia solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- NO QUATERNARY AMMONIA SANITIZER PROVIDED AT 3-COMPARTMENT SINK. , ADEQUATE SANITIZER PROVIDED FOR PROPER DISHWASHING.
- 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
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06/28/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 47-50F FOR LESS THAN AN HOUR ON RAISED RAIL OF PREP STATION COOLER AT SERVING LINE., POTENTIALLY HAZARDOUS FOODS STORED ON ICE TO MAINTAIN COLD STORAGE TEMPERATURE OF 41 DEGREES F. 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- 2-door glass display case(s) self service area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PRE-PACKAGED SUSHI ROLLS AND EGG SALAD SANDWICHES WITHOUT CONSUME BY DATES INSIDE THE 2-DOOR REACH-IN DISPLAY COOLER IN SELF SERVICE AREA. , POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK OR DISCARDED.
- 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
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12/08/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOUR CREAM AT 48F AND SALSA AT 49F INSIDE THE TOP REACH-IN COOLER - AMBIENT AIR TEMPERATURE AT 48F., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Storage Room(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) COLD WATER FAUCET AT HANDSINK IN STORAGE ROOM LEAKING 2) HOT WATER FAUCET LEAKING AT KITCHEN HANDSINK - CONTINUOUS RUNNING WATER
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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06/11/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- ice cream freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ICE ACCUMULATED INSIDE THE ICE CREAM FREEZER NEAR REGISTER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
12/15/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- steam table cookline
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- CORN AT 108 DEGREES F., 115 DEGREES F. AND BROCCOLI AT 111 DEGREES F. ON STEAM TABLE AND INSIDE CAMBRO - HOT PADS MISSING FROM CAMBRO., POTENTIALLY HAZARDOUS FOODS REHEATED TO 165 DEGREES F. AND STORED HOT AT 135 DEGREES F.
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MOLD OBSERVED ON RUBBER GASKETING OF PREP STATION COOLER 2) MOLD AND FOOD SPILLS OBSERVED ON SHELVING OF WALK-IN COOLER AND FREEZER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler and freezer
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- ENSURE THOROOGH CLEANING OF FLOORING AFTER UNITS HAVE BEEN TURNED OFF.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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06/18/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- drink station Beverage machine pop caps and spigots
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) TOMATOES ON ICE AT 46.2 DEGREES F. 2) DICED CHICKEN AT 55 DEGREES F. ON RAISED RAIL OF PREP STATION COOLER 3) SOUR CREAM AT 80 DEGREES F. NEAR SOUP STATION , POTENTIALLY HAZARDOUS FOODS DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Improperly date marked
- Comment:
- 1) MIXTURE OF SAUERKRAUT AND THOUSAND ISLAND DRESSING DATED FOR JANUARY 2009 2) INDIVIDUALLY PACKED BOILED EGGS WITHOUT A CONSUME BY DATES - NOT CONSUMING LARGE BAG OF EGGS ONCE OPENED IN A TOTAL OF 7 DAYS, IMPROPERLY DATE MARKED POTENTIALLY HAZARDOUS READY TO EAT FOODS DISCARDED.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- WORKING BOTTLE OF CHEMICAL NOW LABELED.
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility prep station cooler
- Problems:
- Soiled
- Corrections:
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING VENTS SOILED IN KITCHEN AND STORE ROOM.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- cold water faucet handle store room(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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12/08/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Large & Luxury Veh-Ctr/Atrium Bldg #2, 20000 Rotunda, Dearborn, MI 48124 »