- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- A CARTON OF RAW SHELL EGGS OBSERVED STORED ON MIDDLE SHELF IN KITCHEN REACH IN FREEZER LOCATING IT ABOVE MANY READY TO EAT FOODS. ALL RAW FOODS SHALL BE SEPARATED. RELOCATE EGGS IMMEDIATELY., CORRECTED-EGGS RELOCATED TODAY TO BOTTOM SHELF.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/30/2015 | Routine |
| No violation noted during this evaluation. | 10/31/2014 | Routine |
| No violation noted during this evaluation. | 05/09/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no quaternary ammonia test kit for the bar and kitchen sanitizer tablets. A sanitizer test kit is required. Provide a quaternary ammonia test kit for checking the sanitizer at bar and kitchen 3 compartment sinks.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled bottom shelf of the Delfield cooler in the kitchen. Non-food contact surfaces must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed gaps in the corners of the exterior door at the rear of the emechanical room. Outer openings must be sealed to prevent entry of pests. Install weatherstrip at the bottom of the door.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
04/28/2014 | Routine |
| No violation noted during this evaluation. | 11/01/2013 | Routine |
| No violation noted during this evaluation. | 10/25/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AIR GAP WAS PROVIDED BY CUTTING THE DRAIN PIPE. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Comment:
- AIR GAP WAS PROVIDED BY CUTTING THE DRAIN PIPE. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 41F AND THE AMERICAN CHEESE WAS AT 40F. THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED.
- 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
- Comment:
- THE COOLER WAS AT 41F AND THE AMERICAN CHEESE WAS AT 40F. THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED.
- 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)
|
04/30/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPE FROM THE 3 COMPARTMENT SINK IN THE BAR HAS NO AIR GAP. THERE SHALL NOT BE ANY DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND THE EQUIPMENT DRAIN. TO PREVENT CROSS CONNECTION AND BACK SIPHON AGE, PROVIDE AT LEAST 1 INCH AIR GAP BETWEEN THE 3-COMPARTMENT SINK DRAIN PIPE AND THE FLOOR DRAIN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPE FROM THE 3 COMPARTMENT SINK IN THE BAR HAS NO AIR GAP. THERE SHALL NOT BE ANY DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND THE EQUIPMENT DRAIN. TO PREVENT CROSS CONNECTION AND BACK SIPHON AGE, PROVIDE AT LEAST 1 INCH AIR GAP BETWEEN THE 3-COMPARTMENT SINK DRAIN PIPE AND THE FLOOR DRAIN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TRUE SINGLE DOOR REACH IN COOLER WAS AT 45.4 F AND THE AMERICAN CHEESE WAS AT 44F. COLD POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE HELD UNDER 41F OR LOWER. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS IN THE DANGER ZONE FOR LONG TIME. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TRUE SINGLE DOOR REACH IN COOLER WAS AT 45.4 F AND THE AMERICAN CHEESE WAS AT 44F. COLD POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE HELD UNDER 41F OR LOWER. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS IN THE DANGER ZONE FOR LONG TIME. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
04/18/2012 | Routine Inspection |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PART OF THE CEILING IN THE STORE ROOM WAS DAMAGED, REPAIR IT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PART OF THE CEILING IN THE STORE ROOM WAS DAMAGED, REPAIR IT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/19/2011 | Routine Inspection |
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PARTS OF THE CEILING IN THE STORE ROOM WAS DAMAGED. REPAIR IT BY THE NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- THE SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR. STORE THEM 6 INCHES ABOVE THE FLOOR. AT THE TIME OF INSPECTION THEY WERE STORED ON THE SHELF OF A TABLE AND THE VIOLATION WAS CORRECTED.
- 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
|
04/29/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/06/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- The interior components of the ice machine have been cleaned and sanitized. 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: Conditions of Use
- Comment:
- No unapproved pesticides in facility. Violation corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
|
04/01/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed pink mold growth on the interior components of the small ice machine behind the bar. Remove all components and clean and sanitize them according to the manufacturer's instruction. A follow up inspection will be conducted within 10 days to confirm compliance. ,
- 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: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Creates public health hazard or nuisance
- Corrections:
- Discontinue use and relocate.
- Comment:
- Observed unapproved home pesticide spray for ants and cockroaches in the cupboard behind the bar. Only use pesticides approved for use in a food establishment. Remove from facility or discard, and a follow up inspection will be conducted within 10 days to confirm compliance. ,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Floors, Walls, and Ceilings
- Items:
- Wall(s) wall covering(s)
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Repair the hole in the wall beneath the cook line by the next routine inspection.
- 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.
|
03/22/2010 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE HAND WASHING SIGNS FOR HAND SINKS IN BOTH BATHROOMS DOWNSTAIRS
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- DOOR LEADING TO OUTSIDE STAIRS FROM BANQUET ROOM NOT TIGHT SEALING. GAP ON BOTTOM OF DOOR. PROVIDE WEATHER STRIP TO BOTTOM OF DOOR OR FIX DOOR TO BE TIGHT FITTING MAIN DOOR PROPPED OPEN. KEEP CLOSED AT ALL TIMES OR INSTALL A TIGHT FITTING SCREEN DOOR OUTER OPENINGS MUST BE PROTECTED
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AND USE QUAT TEST STRIPS FOR USE ON BAR 3 COMPARTMENT SINK 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)
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE CONVECTION OVEN FROM ESTABLISHMENT IF NOT USE. ALSO MUST BE USED UNDER HOOD UNLESS WRITTEN APPROVAL BY THE NORHTVILLE VENTILATION(BUILDING DEPT) IS PROVIDED. NOTE: OVEN IS NOT HOOKED UP
- 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
|
09/22/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Lloyd H Green Post # 147, 100 Dunlap, Northville, MI 48167 »