- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed a baby corn that was dented. Observed two cans of hoisin sauce that was dented. Discard dented cans. , CORRECTED: PIC discarded dented cans.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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05/27/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- There is a large amount of water pooled behind the ice machine in the coffee area for banquets on the first floor. Clear/clean water from floor and make sure there are no leaks under the dishmachine or water hoses for filling pitchers contributing to this. (Leaks could not be found today). 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The garbage disposal on the first floor dishmachine does not have a stop switch, repair/adjust by next inspection. Recheck in 6 months.
- 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.
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11/06/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A VICTORY COOLER IS HOLDING TOMATOES AT 48 DEGREES F NEAR COOKLINE SERVING AREA. ALL COOLERS SHALL OPERATE AT 41 F OR LOWER. REMOVE FOOD AND PLACE IN WALK IN COOLER IMMEDIATELY. REPAIR COOLER IMMEDIATELY., ITEM CORRECTED- FOOD REMOVE TO A PROPERLY RUNNING COOLER AND VICTORY COOLER REPAIR ORDERED TODAY.
- 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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04/02/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE 1 DOOR REFRIGERATION UNIT AT THE EDR IS NOT IN USE. MANAGEMENT WAS MONITORING TEMPS AFTER REPAIRS WERE MADE AND THEY HAVE DECIDED TO NOT USE UNIT BECAUSE TEMPS WERE FLUCTUATING. VIOLATION 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)
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11/19/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE 1 DOOR REFRIGERATION UNIT AT THE EDR HAS HAMBURGER AND CHICKEN AT 45F, PANINI SANDWICHES WERE 45F, EGG SALAD AND TUNA SALAD WERE 46-47F. ADJUST IF NECESSARY, REPAIRS WERE MADE. PIC STATED DOOR MAY HAVE BEEN OPEN. REVISIT IN 10 DAYS, MONITOR DAILY.,
- 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: System Maintained in Good Repa
- Comment:
- THE HANDSINK IN THE WAITSTAFF STATION HAS BEEN REPAIRED AND IS FUNCTIONING PROPERLY. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/30/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 1 DOOR REFRIGERATION UNIT ON THE END OF THE EDR COOK LINE HAD POTATO SALAD AT 52F, CHEESE AT 53F, ETC. PHF'S MUST BE UNDER 41F AT ALL TIMES. CORRECT IMMEDIATELY. PHF'S MOVED TO ANOTHER UNIT (WIC) UNTIL REPAIRED. REPAIR/ADJUST 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE HANDSINK IN THE BASEMENT (OR 1ST FLOOR) WAIT STATION IS NOT WORKING TODAY. PLUMBING MUST BE IN GOOD WORKING ORDER AT ALL TIMES. CORRECT WITHIN 10 DAYS, RECHECK IN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/01/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) wait station work area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE TURNED OFF - ALTERNATE MACHINE USED.
- 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
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09/21/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- LIQUOR walk-in cooler Fan guard(s)
- 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.
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03/28/2012 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) DISH WASHING AREA 2) BANQUET WAIT STATION
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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09/26/2011 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO WATER SUPPLY TO DISH AREA HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/30/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- beverage storage area
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Prep area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- beverage storage area
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Prep area Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO WATER SUPPLY TO SERVER PREP AREA HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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09/28/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- OVERHEAD SPRAYER REPLACED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- OBSERVED NO EXPIRED POTENTIALLY HAZARDOUS READY TO EAT 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
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05/18/2010 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- Dish washing Area garbage grinder
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF SINK AT GARBAGE GRINDER IN DISH WASHING AREA.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- Dish washing Area garbage grinder
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF SINK AT GARBAGE GRINDER IN DISH WASHING AREA.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED FOODS (SAUCES, ETC. ) STORED INSIDE WALK-IN COOLER #3.
- 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
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED FOODS (SAUCES, ETC. ) STORED INSIDE WALK-IN COOLER #3.,
- 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
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03/22/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- THE READY TO EAT FOODS ARE PROPERLY MARKED WITH DISCARD DATES.
- 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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09/16/2009 | Follow-up |
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