- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: MEASURED FOODS IN COOLER AS FOLLOWS: SOUTH: SAUSAGE AT 41F MIDDLE: CUT ICEBERG LETTUCE AT 40F, SHREDDED CHEESE AT 38F NORTH: TOMATO WEDGES 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)
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06/01/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- UNCORRECTED: MEASURED: 1) IN NORTH PORTION OF PREP COOLER, CUT TOMATOES AT 41F. 2) IN MIDDLE PORTIONS OF PREP COOLER, TUNA SALAD AT 52F, CUT TOMATOES AT 49F, AND SLICED TOMATOES AT 48F. 3) IN SOUTH PORTION OF PREP COOLER, CUT TOMATOES AT 57F, AND COOKED SAUSAGE AT 54F. STAFF STATED THAT ALL FOODS WERE NOT PREPARED THIS MORNING, AND THAT THESE ITEMS WILL BE USED OR DISCARDED TODAY. COMPLETE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION, AND SUBMIT TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT FOLLOW-UP. A THIRD REPEAT OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION SUCH AS AN OFFICE CONSULT.,
- 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: Using a Handwashing Sink
- Comment:
- CORRECTED: HAND SINK NEAR DRY GOODS AREA IS NOW ACCESSIBLE. TABLE AND CHAIRS HAVE BEEN MOVED TO ALLOW ACCESS.
- 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)
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED STAFF CHANGING GLOVES BUT WAS NOT ABLE TO SEE WHETHER OR NOT HANDS WERE WASHED BETWEEN GLOVE CHANGES. STAFF STATED THAT HE DOES NOT NORMALLY WASH HANDS BETWEEN GLOVE CHANGES, AND THAT GLOVES ARE CHANGED FREQUENTLY. VIOLATION CONSIDERED CORRECTED-EDUCATION WAS PROVIDED ON REASONS FOR HAND WASHING BEFORE PUTTING ON NEW GLOVES. EMPLOYEE STATED THAT HE UNDERSTOOD THESE REASONS AND WOULD WASH HANDS BEFORE PUTTING ON NEW GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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04/29/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO CHLORINE SANITIZER COULD BE MEASURED AT DISH MACHINE. OBSERVED LARGE AIR BUBBLE IN SANITIZER LINE. KEEP MACHINE PRIMED TO ELIMINATE AIR BUBBLES AND PROVIDE CHLORINE SANITIZER AT 50-100PPM. CORRECTED AT INSPECTION THROUGH EDUCATION, AND BY STAFF PRIMING SANITIZER. ANOTHER CYCLE WAS RUN AND CHLORINE MEASURED ABOVE 50PPM.
- 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:
- MEASURED FOODS ON TOP OF PREP COOLERS AT COOK LINE TO BE AS FOLLOWS: 1) TUNA SALAD AND DICED TOMATOES AT 47F IN NORTH COOLER. 2) DICED TOMATOES AT 46F AND SLICED TOMATOES AT 49F IN MIDDLE COOLER. 3) DICED TOMATOES AT 52F AND DICED SAUSAGE AT 45F IN SOUTH COOLER. COOK STATED THAT ALL ITEMS WERE FROM YESTERDAY. OWNER STATED THAT HEATING SYSTEM IS BLOWING HOT AIR DIRECTLY ONTO PREP COOLERS, AND THAT A REPAIR HAS BEEN ARRANGED. HE STATED THAT FOOD WILL BE USED OR DISCARDED TODAY. KEEP ALL POTENTIALLY HAZARDOUS FOODS BELOW 41F TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH., ,
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- 1) MEASURED TEMPERATURES OF SOUPS AT WAIT STATION AS FOLLOWS: LEMON RICE AT 99F, BEAN AND HAM AT 118, CABBAGE AT 113. TEMPERATURES WERE TAKEN BETWEEN 8:40AM-8:47AM. AT 9:30 TEMPERATURES WERE MEASURED AGAIN, WITH LEMON RICE AT 131F, BEAN AT 141, AND CABBAGE AT 152. 2) A SECOND PAN OF LEMON RICE SOUP WAS BROUGHT OUT OF COLD HOLDING AND PLACED ON STEAM TABLE AT 8:30AM. AT 9:30AM TEMPERATURE WAS MEASURED AT 107F. AT 9:30AM, OWNER REMOVED SOUPS FROM STEAM TABLE AND TOOK TO THE KITCHEN TO BE RAPIDLY HEATED TO 165F. HE STATED THAT THE NORMAL POLICY IS FOR SOUPS TO BE HEATED TO 165F IN KITCHEN, THEN BROUGHT TO STEAM TABLES ON WAIT STATION FOR HOT HOLDING. HE STATED THAT PROCEDURE WAS NOT FOLLOWED BY STAFF IN THIS CASE, AND THAT STAFF WOULD BE EDUCATED ON PROPER PROCEDURE. REHEAT SOUPS TO 165F WITHIN 2 HOURS TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HAND SINK AT DRY GOODS/FOOD PREP IS BLOCKED BY A CHAIR AT A TABLE FOR EMPLOYEE USE. REMOVE CHAIR TO KEEP HAND SINK ACCESSIBLE TO EMPLOYEES.,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED STAFF MEMBER CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN CHANGES. OWNER STATED THAT STAFF WILL BE RE-TRAINED AND MONITORED FOR PROPER HAND WASHING. WASH HANDS BETWEEN GLOVE CHANGES TO PREVENT CONTAMINATED HANDS FROM CONTACTING CLEAN GLOVES.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- OBSERVED SEVERAL DRY GOODS BINS CONTAINING FOODS RESEMBLING FLOUR AND SUGAR. BINS WERE NOT LABELED WITH THE NAME OF THE FOOD THAT THEY CONTAINED. LABEL BINS TO PREVENT MISTAKES FROM BEING MADE IN SERVING THESE ITEMS.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED: 1) ICE CREAM SCOOP STORED IN STANDING WATER AT WAIT STATION. STORE UTENSILS ON A CLEAN, DRY SURFACE OR IN RUNNING WATER. 2) BOWL USED AS SCOOP IN DRY GOODS BIN, WITH BOWL SUBMERGED IN FOOD, AND NO HANDLE. 3) SOUFFLE CUP USED AS SCOOP IN TUNA SALAD. PROVIDE SCOOPS WITH HANDLES, AND KEEP HANDLES ABOVE THE FOOD TO PREVENT CONTAMINATION OF FOOD BY HANDS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- TOP OF DISH MACHINE HAD BUILD-UP OF SOIL ON IT. 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.
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02/19/2015 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED: THE CONDENSATE DRAIN LINE HAS BEEN PLUMBED TO THE FLOOR SINK WITH A PROPER AIR GAP. THE DRAIN LINE DOES HAVE A LOOP NOT ALLOWING FOR COMPLETE DRAINAGE AND NEEDS TO BE SUPPORTED. THIS WAS BEING CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Machines, Automati
- Comment:
- CORRECTED: THE SANITIZER LINE HAS BEEN REPOSITIONED TO ALLOW FOR OBSERVATION OF SANITIZER BEING DISPENSED INTO THE UNIT. A CHEMICAL ALARM HAS ALSO BEEN ORDERED AND WILL BE INSTALLED (10 DAYS).
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED: COVE BASE HAS BEEN INSTALLED IN THE WALK-IN COOLER AND RESTROOMS.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED: 1. THE UNDER SIDE OF THE COUNTER HAS BEEN CAULKED AND SEALED. 2. THE HOT DOG VENT HOOD HAS BEEN CAULKED AND SEALED. 3. THE HOLES IN THE WALLS OF THE UTILITY ROOM HAVE BEEN REPAIRED. 4. ALL FLOOR SINKS HAVE BEEN SEALED
- 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.
- Maintaining Premises, Unnecess
- Comment:
- CORRECTED: THE FACILITY HAS BEEN CLEANED AND CONSTRUCTION MATERIAL HAS BEEN REMOVED.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Toilet Room Receptacle, Covere
- Comment:
- CORRECTED: A COVERED WASTE RECEPTACLE HAS BEEN PROVIDED.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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01/12/2015 | Follow-up |
Restaurant representatives - add corrected or new information about Leos Coney Island, 26988 Telegragh Rd, Flat Rock, MI 48134 »