- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PERSON IN CHARGE FAXING CONSUMER ADVISORY PROVIDED ON THE MENU.
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING A FAXED RECEIPT WITH THE QUAT TEST STRIPS ON IT.
- 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)
|
09/05/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OPERATOR DID NOT KNOW THE WASH, RINSE AND SANITIZE METHOD. , CORRECTED BY OPERATOR BEING SHOWN HOW TO SET UP 3 COMPARTMENT SINK (WASH, RINSE, AND SANITIZE) AND REWASHING ALL DISHES THAT WERE STORED CLEAN IN THE DRYING RACK.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE PHRASE "COOKED TO ORDER" IS NOT ON THE MENU AND HAMBURGERS ARE NOT DENOTED WITH ASTERISK. FAX OR EMAIL CORRECTION OF MENU TO APETTWAY@GMAIL.COM. FAX NUMBER CAN BE FOUND AT THE TOP OF THE INSPECTION REPORT. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.,
- 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
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH WASH IS NOT PROVIDING PROPER SANITIZER CONCENTRATION OF 50PPM - 100FPPM. DISCONTINUE USING DISH WASHER UNTIL IT HAS BEEN REPAIRED., CORRECTED BY OPERATOR USING THE 3 COMPARTMENT SINK.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Equipment
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- HOT SHOT WAS OBSERVED SITTING ON THE COUNTER AREA WHERE FOOD CONTACT EQUIPMENT IS STORED., CORRECTED BY REMOVING THE CAN OF HOT SHOT TO AN AREA WHERE TOXIC SUBSTANCES ARE STORED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT BULB IN THE BACK OF WALK IN DOES NOT HAVE A SHIELD.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
08/26/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CONSUMER ADVISORY PROVIDED ON ALL MENUS. CORRECTED.
- 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
|
10/02/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- PROVIDE CONSUMER ADVISORY AS SOON AS ITS AVAILABLE BY FAXING A COPY TO 734-727-7165. WITH ATTENTION: ADAEZE PETTWAY WITHIN 10 DAYS. ,
- 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
- Critical: Hand Drying Provision
- Comment:
- HAND TOWELS PROVIDED AT BAR, KITCHEN AND UTILITY AREA. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HAND SOAP HAS BEEN PROVIDED AT HAND WASH SINK BY THE UTILITY ROOM. CORRECTED.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- DATE MARKING SYSTEM ESTABLISHED. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE STRIPS PROVIDED. CORRECTED.
- 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)
|
09/11/2013 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel Laying on table/counter
- Corrections:
- Discontinue use.
- Comment:
- PERSON IN CHARGE STATED THAT FOOD EMPLOYEES WERE DRYING HANDS WITH A CLOTH TOWEL. FOOD EMPLOYEES SHALL USE THE FOLLOWING HAND WASH PROCEDURE: 1. RINSE UNDER CLEAN, RUNNING WATER 2. APPLY SOAP 3. RUB VIGOROUSLY FOR 10-20 SECONDS 4. RINSE UNDER CLEAN, RUNNING WARM WATER 5. IMMEDIATELY FOLLOW WITH A DRYING METHOD SUCH AS A DISPOSABLE TOWELS, CONTINUOUS TOWEL SYSTEM, HEATED AIR DRYING DEVICE OR A HAND DRYING SYSTEM WITH AN AIR KNIFE SYSTEM. PROVIDE THE PAPER TOWEL AT EACH HAND WASH STATION. CORRECTED BY RETRAINING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY STATEMENT IS NOT PROVIDED ON THE MENU FOR HAMBURGERS. THE PERMIT HOLDER SHALL INFORM CONSUMERS THE PERMIT HOLDER SHALL INFORM CONSUMERS OF THE SIGNIFICANTLY INCREASED RISK OF CONSUMING SUCH FOODS BY WAS OF DISCLOSURE AND REMINDER. REMINDER SHALL INCLUDE THE ANIMAL DERIVED FOODS REQUIRING DISCLOSURE TO A FOOD NOT THAT STATES: 1. REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IN AVAILABLE UPON REQUEST, 2. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOU RISK OF FOOD BORNE ILLNESS, OR 3. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELL FISH, OR EGGS MAY INCREASE YOU RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. PROVIDE CONSUMER ADVISORY. FOLLOW UP IN 10 DAYS., ,
- 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HAND TOWELS AT BAR, KITCHEN AREA, AND WASH SINK NEAR THE UTILITY ROOM. HAND DRYING PROVISIONS SHALL BE PROVIDED. PROVIDE HAND PAPER TOWEL FOR DRYING HANDS. FOLLOW UP IN 10 DAYS. RISK CONTROL PLAN WILL BE GIVEN DURING FOLLOW UP. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- back kitchen area Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND SOAP NOT PROVIDED AT HAND SINK BY UTILITY ROOM. HAND SHALL BE PROVIDED FOR FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE HAND SOAP. FOLLOW UP IN 10 DAYS. ,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) Kitchen Area
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- HOT DOGS BUNS IN A PACKAGE STORED DIRECTLY ON TOP OF PACKAGED GROUND BEEF. UNWASHED LETTUCE AND TOMATO STORED ON TOP SHELF ABOVE BREAD ITEMS. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY SEPARATING DURING STORAGE, PREPARATION, HOLDING AND DISPLAY FORM RAW ANIMAL MEATS, RAW UNWASHED VEGETABLES/FRUITS AND READY TO EAT FOODS IN A SEPARATED MANNER. KEEP RAW AND READY TO EAT FOODS SEPARATED. CORRECTED AT TIME OF INSPECTION BY REARRANGEMENT. HAND OUT GIVEN.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s) Kitchen Area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARKING SYSTEM NOT ESTABLISHED: OPEN PACKAGE OF DELI MEAT, CHEESE, CHILI, INDIVIDUAL RANCH CUPS NOT DATE MARKED. FOOD ESTABLISHMENT SHALL HAVE DATE MARKING SYSTEM IN PLACE AT TIME OF PREPARATION OF FOOD AND IF KEPT 24 HOURS OR MORE MUST BE DISCARDED 7 DAYS AFTER STARTING ON THE DAYS IT WAS PREPARED. FOLLOW UP IN 10 DAYS. ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUAT STRIPS NOT PROVIDED FOR DISH WASH MACHINE. TEST STRIPS SHALL BE PROVIDED TO MONITOR CONCENTRATION OF SANITIZATION. PROVIDE QUAT TEST STRIPS FOR DISH WASH MACHINE. FOLLOW UP IN 10 DAYS. ,
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT BULB IN WALK IN COOLER LOCATED BEHIND BAR DOES NOT HAVE A SHIELD. LIGHT BULBS SHALL BE SHIELDED,COATED, OR OTHERWISE SHATTER RESISTANT. PROVIDE LIGHT BULB WITH A SHIELD OR REPLACE WITH SHATTER RESISTANT BULB. VERIFY AT NEXT ROUTINE INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
08/28/2013 | Routine |
- Critical: Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Mesh Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean an keep cleaner the mesh filters located within the ventilation hood canopy over the Bar area fryers. Simply wash filters often so that greases and dusts can be properly collected for removal.
- 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.
- Critical: Floors, Walls, and Ceilings
- Items:
- Wall(s)
- Locations:
- Mens Washroom wall(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Repair the hole in the wall located in the Public Men's Wash Room. All establishment Floors, Walls, & Ceiling must be properly maintained in good, presentable conditions.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the Bar Grill. Simply keep this hand wash sink stocked with supplies to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/23/2012 | Routine |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly elevating all food items (including boxes of buns) a minimum 6" off the floor to reduce the chance of accidental contamination while sweeping and moping floors. ;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the hand wash sink located behind the bar adjacent to the grill. Keep this sink stocked to encourage frequent and PROPER staff hand washing efforts.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Also keep a working supply of paper hand towels at this sink to promote PROPER staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/16/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the black cart. clean the range totally. Clean the Walk-In Cooler - remove mold from fan guard and housing. Clean the Walk-In cooler floor and white shelves. Clean the mopsink room and the blue garbage can.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the black cart. clean the range totally. Clean the Walk-In Cooler - remove mold from fan guard and housing. Clean the Walk-In cooler floor and white shelves. Clean the mopsink room and the blue garbage can.
- 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
|
08/20/2010 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- WHEN THE ELECTRIC ROASTERS ARE USED DO NOT PUT FOOD DIRECTLY ON THE PORCELAIN SURFACES. USE STAINLESS STEEL PANS OR THE DISPOSABLE ALUMINUM ROASTER PANS., CORRECTED TODAY, PERSON IN CHARGE AGREED TO USE THE DISPOSABLE ROASTER PANS IN THE ELECTRIC ROASTERS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk-in cooler(s)
- Comment:
- ICE IS ACCUMULATING ON THE FIRST UNIT OF THE WALK-IN COOLER BEHIND THE BAR. REMOVE THE ICE. SERVICE THE UNIT IF NEEDED. REMIND EMPLOYEES TO MAKE SURE DOOR IS CLOSED. IF PROBLEM CONTINUES CONSIDER INSTALLING A FROST CURTAIN.
- 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.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Problems:
- Stored jumbled
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- PLACE THE PLASTIC FORKS, SPOONS , KNIVES IN THE METAL CONTAINERS WITH THE HANDLES UP, NOT THE FOOD CONTACT SURFACES.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
02/04/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s) sanitizer
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- TEST STRIP TESTING SHOWED O PPM CHLORINE CONCENTRATION BT GOT FIXED TO 50 PPM DURING THE VISIT. 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
- Repairing
- Items:
- Physical facilities
- Locations:
- ceiling tiles women's restroom
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ONE CEILING TILE IS MISSING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/27/2009 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- REVISIT IS WITHIN 10 DAYS , MEANWHILE USE 3-COMPT-SINK UNTIL REPAIR ACOMPLISHED.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Locations:
- glass washer
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- USE 3-COMP-SINK UNTIL REPAIR IS ACCOMPLISHED. REVISIT IS WITHIN 10 DAYS.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- REVISIT IS WITHIN 10 DAYS , MEANWHILE USE 3-COMPT-SINK UNTIL REPAIR ACOMPLISHED. , ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Locations:
- glass washer
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- USE 3-COMP-SINK UNTIL REPAIR IS ACCOMPLISHED. REVISIT IS WITHIN 10 DAYS.,
- 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, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- floor under equipment
- Problems:
- Soiled
- 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.
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01/29/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAMBURGER TEMPERATURE IS 47 F. ADJUST AND/OR REPAIR TO BRING < 41 F IMMEDIATELY. MEANWHILE MOVE POTENTIALLY HAZARDOUS FOODS TO PROPERLY FUNCTIONING COOLER. REVISIT IS WITHIN 10 DAYS.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAMBURGER TEMPERATURE IS 47 F. ADJUST AND/OR REPAIR TO BRING < 41 F IMMEDIATELY. MEANWHILE MOVE POTENTIALLY HAZARDOUS FOODS TO PROPERLY FUNCTIONING COOLER. REVISIT IS WITHIN 10 DAYS.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Locations:
- glass washer
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- IODINE CONCENTRATION IS LESS THAN 12.5 PPM. USE 3-COMPT-SINK AND BRING SANITIZER CONCENTRATION TO 12.5 IMMEDIATELY. REVISIT IS WITHIN 10 DAYS.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Locations:
- glass washer
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- IODINE CONCENTRATION IS LESS THAN 12.5 PPM. USE 3-COMPT-SINK AND BRING SANITIZER CONCENTRATION TO 12.5 IMMEDIATELY. REVISIT IS WITHIN 10 DAYS., ,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- ice machine
- Problems:
- With accumulation of debris
- 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:
- restroom vents
- Problems:
- Soiled
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) men's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- floor Back Room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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08/06/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Lincoln Park Lodge #1665 Loom, 1600 Fort, Lincoln Park, MI 48146 »