| No violation noted during this evaluation. | 04/15/2015 | Routine |
| No violation noted during this evaluation. | 10/29/2014 | Routine |
| No violation noted during this evaluation. | 04/09/2014 | Routine |
| No violation noted during this evaluation. | 09/24/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- 1&2 : THE SANITIZER TUBE WAS REPLACED ON BOTH DISH WASHERS. NOTICED ABOUT 100 PPM CONCENTRATION ON EACH DISH WASHER. VIOLATION HAD BEEN 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
|
09/06/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The following dish washers were not sanitizing properly. 1. The kitchen dish washer was not pumping the sanitizer. After washing the dishes sanitize them in a 3 compartment sink. A follow up inspection will be conducted with in 10 days. 2. The bar glass washer is not working. After washing the glasses, sanitize them in a 3 compartment sink. A follow up inspection will be conducted with in 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
|
09/04/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Warewashing Chem.San., Temp/pH
- Comment:
- THE SANITIZER CARRYING TUBE OF THE DISH WASHER WAS REPLACED. NOTICED ABOUT 150 PPM CONCENTRATION. VIOLATION HAD BEEN 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
|
04/11/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold and rust started growing inside the ice maker back wall. Empty the ice maker, clean, wash, rinse and sanitize all the food contact surfaces and non food contact surfaces. Clean the ice maker once in a month to prevent bacterial growth and to prevent rust. A follow up inspection will be conducted with in 10 days.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The kitchen dish washer was not sanitizing properly. Did not notice any color change of the test strips. After washing the dishes, sanitize them in the 3 -compartment sink to prevent the bacteria growth. A follow up inspection will be conducted with in 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
|
04/02/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE KINKED SANITIZER CARRYING TUBE WAS REPLACED AND NOTED A CONCENTRATION OF ABOUT 70 PPM. VIOLATION HAD BEEN 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
|
11/08/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE DISH WASHER IS NOT SANITIZING THE DISHES. DID NOT NOTICE ANY TEST STRIP COLOR CHANGE. AFTER WASHING, SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- CLEAN BOTH THE BAKING COMPARTMENTS OF THE OVEN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
10/31/2011 | Routine Inspection |
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During display
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- THE SILVERWARE WAS STORED IN THE TUBS. COVER THEM WITH A WRAPPER TO PREVENT POSSIBLE CONTAMINATION.
- 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.
|
05/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/29/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SYRUP RESIDUE ON DRAIN CUPS FOR SODA POP GUNS IN THE BAR AREA. CLEAN DRAIN CUPS AFTER USE, OR EVERY 24 HOURS WITH CONTINUOUS USE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/19/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- 100 PPM CHLORINE AT DISH MACHINE
- 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
- Comment:
- FAN CLEAN IN DISH ROOM
- 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.
|
11/16/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Mayflower Meeting House, 499 Main, Plymouth, MI 48170 »