- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED DOUBLE DOOR COOLER IN KITCHEN ADJACENT TO HAND WASH SINK NOT WORKING. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR COOLER. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO EQUIPMENT THERMOMETER INSIDE WALK-IN COOLER. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED IN THE WARMEST PART OF THE COOLING UNIT TO MONITOR AMBIENT TEMPERATURES. PROVIDE EQUIPMENT THERMOMETER. VERIFY CORRECTION BY NEXT INSPECTION.
- 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)
|
05/12/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- The flies have been eliminated. Pest control is contracted. The nest in the ceiling has been eliminated, strips were used. Violation corrected.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
12/19/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- There are numerous house flies in establishment today. Eliminate pests immediately. Seek help from licensed pest control operator. Revisit within 10 days, correct immediately.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
10/31/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS OBSERVED IN WALK IN COOLER STORED RIGHT NEXT TO SOUR CREAM. ALL RAW FOODS SHALL BE STORED SEPARATELY. SEPARATE RAW EGGS IN COOLER IMMEDIATELY., CORRECTED-EGGS SEPARATED IN COOLER TODAY.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- OBSERVED OPEN CONTAINERS OF MILK IN COOLERS WITHOUT DATE MARKINGS. ALL OPENED CONTAINERS OF MILK SHALL BE PROPERLY DATE MARKED. DATE MARK OPEN MILK CONTAINERS IMMEDIATELY., CORRECTED-ITEMS MARKED TODAY.
- 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
|
04/08/2014 | Routine Inspection |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR IN THE DRY STORAGE ROOM HAS AN OLD LIQUID SPILL AND THE FLOOR HAS MOLD IN THIS AREA. CLEAN FLOOR, UNDER RACKS ON A REGULAR BASIS. RECHECK IN 6 MONTHS, NEXT ROUTINE. FLOORS MUST BE FREE OF AN ACCUMULATION OF SOILS.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DISHMACHINE BOOSTER IS IN DISREPAIR AND A LARGE AMOUNT OF WATER IS CONSTANTLY DRAINING FROM THE BOOSTER HEATER. PIC STATED THE PART IS ON ORDER. REPAIR NY NEXT INSPECTION. EQUIPMENT MUST BE IN GOOD REPAIR. 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.
|
09/24/2013 | Routine |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide a quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink. Provide 200 ppm of quaternary ammonia in the sanitizing rinse.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate Pyrex metal stem thermometer. Repair or replace. It was discarded in my presence. Violation corrected.
- 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)
- Lighting, Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out light bulb in back of the walk-in freezer. Replace the light bulb to provide proper illumination.
- 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
|
09/18/2012 | Routine |
| No violation noted during this evaluation. | 03/19/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/26/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- WRITTEN POLICY PROVIDED FOR POTENTIALLY HAZARDOUS FOODS STORED ON SERVICE COUNTER - PHF TO BE DISCARDED AFTER 4 HOURS.
- 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)
|
10/04/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Service area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TURKEY AT 57F, HUMMUS AT 49F, RICE PUDDING AT 65F AT SERVICE LINE. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED COLD AT 41F OR HOT AT 135F UNLESS TIME AS A PUBLIC HEALTH CONTROL HAS BEEN IMPLEMENTED. SAFE STORAGE TEMPERATURES MUST BE MAINTAINED AT ALL TIMES. PROVIDE A WRITTEN PROCEDURE AND TIME MARK FOR POTENTIALLY HAZARDOUS FOODS THAT WILL BE HELD FOR 2-4 HOURS WITHOUT PROPER TEMPERATURE CONTROL AND TIME MARK ALL ITEMS WITH A DISCARD TIME. AFTER 4 HOURS ALL ITEMS 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)
|
09/28/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/24/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/22/2008 | Routine Inspection |
| No violation noted during this evaluation. | 09/11/2007 | |
Restaurant representatives - add corrected or new information about Mccollough/Unis School, 7801 Maple, Dearborn, MI 48126 »