- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO EQUIPMENT THERMOMETERS FOR COOLERS BEHIND THE KITCHEN. AN EQUIPMENT THERMOMETER SHALL BE PLACED IN THE WARMEST PART OF THE REFRIGERATION UNIT(NEAR THE DOOR) TO MONITOR AMBIENT TEMPERATURES. 3 EQUIPMENT THERMOMETERS WERE PROVIDED. CORRECTED.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
05/27/2015 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s), Wall(s)
- Problems:
- Not coved, Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable., Repair/replace to be smooth and easily cleanable.
- Comment:
- The walls and the ceiling in large dry storage area are crumbled, peeling in a few spots. Repair walls and ceiling by next inspection, recheck in 6 months, next routine.
- 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.
|
12/11/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine is repaired, it is sanitizing at 180F. (160F dish temp). Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
06/10/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- The dishmachine is not sanitizing today. The rinse temperature is around 130F according to the machines thermometer. Sanitize dishes in 3 comp. sink until repaired. Correct immediately. Revisit within 7 days.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
05/30/2014 | Routine |
| No violation noted during this evaluation. | 11/21/2013 | Routine |
| No violation noted during this evaluation. | 06/05/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed peeling paint on interior of the exhaust hood above the cooking equipment. Equipment must be in good repair. Remove loose paint and and apply 2 coats of paint to provide a smooth and easily cleanable surface.
- 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.
|
12/11/2012 | Routine |
| No violation noted during this evaluation. | 01/24/2012 | Follow-up |
- Critical: Manual Warewasher, San. Water
- Comment:
- Observed sanitizing rinse of dishmachine at only 132 degrees F on temperature guage. Sanitizing rinse must be a minimum of 160 degrees F at the dish surface. Repair the dishmachine to provide 160 degrees F to 180 degrees F in the final rinse.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking from the dishmachine on floor. Plumbing must be maintained. Repair the leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed broken thermometer in the milk cooler at the serving line. Replace with new thermometer.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Defrost the bread cooler in boiler room to remove build-up of ice.
- 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.
|
12/20/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/29/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/31/2008 | Routine Inspection |
| No violation noted during this evaluation. | 11/26/2007 | |
| No violation noted during this evaluation. | 03/08/2007 | |
Restaurant representatives - add corrected or new information about Maples School, 6801 Mead, Dearborn, MI 48124 »