- Critical: Backflow Prevention Device, Wh
- Comment:
- Corrected Two hose bibb vacuum breakers have been installed on either side below the shut off valves.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Wrapped sandwiches and sauces are 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)
|
05/27/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system must be installed to prevent backflow of liquids. Observed the faucet at the mop sink is improperly installed. Shut off valves should not be downstream of an atmospheric vacuum breaker (AVB). There are shut off valves on both sides of the "Y" splitter which can add undue pressure to the AVB and cause it to fail. Install hose bibb vacuum breakers at the connections to the hoses to reduce pressure from the shut off valves. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food held cold must be maintained at a temperature of 41F or below to avoid food being in the temperature danger zone (41F to 135F). Observed a house made sauce at 45F and sour cream at 46F in the Starbucks prep cooler. Items must be maintained at a temperature of 41F or below. If items are in temperature danger zone (41F to 135F) for a period of longer than 4 hours they must be 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)
- Floors, Walls, and Ceilings
- Items:
- Wall(s) wall covering(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Wall coverings must be installed to create a smooth easily cleanable surface. Observed the wall behind the dishwasher not properly enclosed and has open spaces where the pipes are. Also two tiles are damaged on the wall opposite the ice machine. Repair and install coverings for the areas that are exposed to create an easily cleanable surface.
- 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.
|
04/29/2015 | Routine |
| No violation noted during this evaluation. | 04/21/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade in kitchen. Food contact equipment must be kept clean. The can opener was cleaned to sight and touch in my presence. Violation corrected.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse of less than 10 ppm of chlorine for glasswasher at the coffee bar. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the glasswasher. Use kitchen dishmachine until glasswasher is repaired.
- 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
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed flickering light bulb in the employee men's room. Provide adequate illumination. Replace the flickering light bulb.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
04/10/2014 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE CLEANED
- 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: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON HEALTH ILNNESS REPORTING
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
05/08/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE OF OBSERVED ACCUMULATED PARTICULATE/RESIDUE FROM THE PLASTIC OVERHANG IN SIDE MACHINE/ BIN........CONDENSATE DRIPS OVER THE RESIDUE ON TO THE ICE. DISCARD ICE ....CLEAN AND SANITZE INTERIOR, THEN BEGIN ICE MAKING PROCESS AGAIN. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAW FOR EMPLOYEE DRINKS OR MUG WITH SMALL OPENING.......NO TWIST CAP POP BOTTLES AS OBSERVED, OR OPEN DRINKS 9NOT OBSERVED0 CORRECTED AT VISIT BY REMOVING POP BOTTLE FROM THE KITCHEN
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG FIVE FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESES AND SYMPTOMS.........OPERATOR WAS NOT AWARE OF THE REQUIRED REPORTING OF DIARRHEA AND VOMITNG WHEN EMPLOYEE IS NOT AT WORK AND THE REQUIRED 24 HOURS OF WELLNESS REQUIRED FOR AN EMPLOYEE WITH AN ILLNESS WITH DIARRHEA OR VOMITING BEFORE THEY MAY RETURN TO WORK. PROVIDED OPERATOR WITH THE HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE EDUCATION AND TRAINING......ALSO PROVIDED OPERATORE WITH THE BIG 5 FOODBORNE ILLNESS GUIDELINES HANDOUT TO GIVE TO EACH FOOD EMPLOYEE DURING THE HEALTH EDUCATION AND TRAINING.......HEALTH EDUCATION DOCUMENTATION ON HEALTH FORMS 1A &1B IS NOT REQUIRED BUT IS RECOMMENDED SINCE THE MICH DEPT OF AGRICULTURE PROVIDES US THE HEALTH FORMS TO GIVE TO THE OPERATOR......THE EDUCATION AND TRAINING IS REQUIRED. FOR ADDITIONAL I NFORMATION REGARDING THE LEGALLITY OF THE INFORMATION ABOVE OR ANY OTHER PERNINENT QUESTIONS REGARDING EMPLOYEE HEALTH EDUCATION AND TRAINING......CALL CODE COMPLIANCE OFFICER MAUREEN FRANKLIN @734-727-7400
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
04/23/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- ICE MACHINE APPEARS TO HAVE BEEN CLEANED INSIDE.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- HAM IS FROZEN AND DATED WHEN PULLED...NO OTHER ITEMS OBSERVED NEEDED DATES AT VISIT
- 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: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS .
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
05/05/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE BIN........BLACK RESIDUE OBSERVED ON INTERIOR WHITE PLASTIC SHEILD INSIDE ICE BIN........CONDENSATE DRIPS OFF SHEILD OVER RESIDUE ONTO ICE......DISCARD ICE, CLEAN AND SANITIZE....THEN BEGIN ICE MAKING PROCESS AGAIN.,
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 OR MORE IN REACH IN COOLERS.......NO DATE MARKING OBSERVED ON PARTY TIME SALSA, HARD BOILED EGGS, AMD SLICED HAM.,
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD PACE CHUNKY SALSA DATED 2/10,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN BOTTOM OF UPRIGHT COOLER BOTGTOM UNDER GRATE OF OBSERVED FOOD DEBRIS .
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/07/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE REPAIRED AND PROVIDING 180F FINAL RINSE TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
- 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
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE REPAIRED AND PROVIDING 180F FINAL RINSE TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
- 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
|
05/03/2010 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE RUN SEVERAL TIMES AND DIGITAL THERMOMETER ON BOOSTER HEATER REACHED A MAXIMUM OF 170F. TEST STRIPS RUN THROUGH AND DID NOT REGISTER WATER AT 180F AND SURFACE OF DISHES AT 160F. DISH MACHINE FINAL RINSE SHALL BE AT LEAST 180F TO PROPERLY SANITIZE FOOD EQUIPMENT. REPAIR. ,
- 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
- Consumer Self-Service Operatio
- Items:
- Utensil(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WASHED APPLES SET OUT FOR CUSTOMERS TO GRAB. PROVIDE TONGS OR DELI PAPER FOR CUSTOMERS TO USE TO GRAB APPLES AS TO PREVENT ANY CONTAMINATION.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A MEANS OF TESTING HOT WATER AT DISH MACHINE - TEMPERATURE STRIPS OR THERMOMETER WITH MAXIMUM READING.
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE RUN SEVERAL TIMES AND DIGITAL THERMOMETER ON BOOSTER HEATER REACHED A MAXIMUM OF 170F. TEST STRIPS RUN THROUGH AND DID NOT REGISTER WATER AT 180F AND SURFACE OF DISHES AT 160F. DISH MACHINE FINAL RINSE SHALL BE AT LEAST 180F TO PROPERLY SANITIZE FOOD EQUIPMENT. REPAIR. ,
- 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
- Consumer Self-Service Operatio
- Items:
- Utensil(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WASHED APPLES SET OUT FOR CUSTOMERS TO GRAB. PROVIDE TONGS OR DELI PAPER FOR CUSTOMERS TO USE TO GRAB APPLES AS TO PREVENT ANY CONTAMINATION.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A MEANS OF TESTING HOT WATER AT DISH MACHINE - TEMPERATURE STRIPS OR THERMOMETER WITH MAXIMUM READING.
- 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)
|
04/22/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Livonia Courtyard By Marriott, 17200 Laurel Park, Livonia, MI 48152 »