- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection hand wash sink in kitchen used as a dump sink. Observed large chunks of hamburger in the drain bowl. Hand wash sinks shall only be used for hand washing. Also observed at time of inspection same hand wash sink was blocked by trash can. Hand wash sinks must be maintained free and accessible at all times. Corrected at time of inspection employees were told not to use hand wash sink as a dump sink, and trash can was moved. Corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection multiple sanitizer cloths stored on counter tops wet. Sanitizer cloths must be stored dry or completely submerged in sanitizer solution. Corrected at time of inspection sanitizer cloths were removed and surfaces were sanitized. Corrected.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/10/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE HAND WASH STATION IN THE KITCHEN WAS BLOCKED WITH TRASH CAN. DO NOT BLOCK THE HAND WASH STATION AT ANY TIME. IT DISCOURAGES EMPLOYEES TO WASH HANDS. THE GARBAGE CAN WAS REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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)
|
06/06/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FOLLOWING EQUIPMENT: 1. NOTICED SLIME INSIDE THE ICE MAKER. EMPTY THE ICE MACHINE, WASH, RINSE AND SANITIZE ALL FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. THE 2 DOOR REACH IN COOLER BOTTOM COMPARTMENT WAS SOILED. WASH, RINSE AND SANITIZE THE BOTTOM COMPARTMENT. AT THE TIME OF INSPECTION IT WAS CLEANED AND SANITIZED. VIOLATION WAS 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY QUART AMMONIA TEST STRIPS TO FIND THE CONCENTRATION OF THE SANITIZER COMPARTMENT. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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)
|
06/06/2013 | Routine Inspection |
| No violation noted during this evaluation. | 06/29/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY ELEVATING PIPES TO FORM AIR GAPS.
- 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 Device/Req
- Comment:
- CORRECTED BY PROVIDING AVBS ON BOTH MOP SINKS.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
06/30/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- Ice machine(s) drainline(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- DRAINPIPES FOR REAR AREA ICE MACHINE ARE DOWN IN THE FLOOR DRAIN CUP. PROVIDE 2 TIMES PIPE DIAMETER AIR GAPS.,
- 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 Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- Mop sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AVB BACKFLOW PREVENTERS ON THE DINING ROOM LEFT SIDE Y VALVE FAUCET, HAVING HOSE, AND ON THE UPPER FAUCET AT THE REAR MOP SINK.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- food prep area
- Problems:
- Held past time control mark
- Corrections:
- Discard.
- Comment:
- TOMATOES EXPIRED AT 12:30 PM, CURRENT TIME IS 3:15 PM. ALSO NEW TOMATOES WERE ADDED TO THE OLD TOMATOES. SELL OR DISCARD WITHIN BY THE EXPIRATION TIME, AND CHANGE OUT USED CONTAINER/UTENSILS WITH NEW BATCH OF TOMATOES. * CORRECTED BY DISCARDING AND PROVIDING FRESH TOMATOES, CONTAINER AND UTENSILS WITH PROPER TIME MARKING.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
06/08/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/22/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN WHITE PLASTIC OVERHANG INSIDE ICE MACHINE......RESIDUE/ GROWTH OBSERVED ON THE PLASTIC ......CONDENSATE DRIPS OVER GROWTH ONTO ICE CUBES. DISCARD ICE, CLEAN AND SANITIZE INTERIOR THEN BEGIN ICE MAKING PROCESS AGAIN. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON .....FAX..@ 734-727-7165.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPLACE BROKEN OR MISSING THERMOMETYER IN 2 REACH IN COOLERS UP FRONT OF BUSINESS.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- MAINTAIN HANDWASH SINK ACCESSIBLE FOR USAGE AT ALL TIMES.....DO NOT BLOCK PATHWAY WITH GARBAGE CAN OR PLACE ARTICLES IN THE HANDWASH SINK AS OBSERVED AT VISIT...CORRECTED AT TIME OF VISIT.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 01/14/2010 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REMOVE NOZZLE FROM HOSE OR DISCONNECT HOSE FROM FAUCET AT UTILITY SINK AFTER USING (NOTE: USING IS CONSIDERED IN HAND) TO PROTECT PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKSIPHONAGE OR BACKFLOW......NOZZLE WAS OBSERVED ON THE FLOOR AND LATER OBSERVED HANGING INTO THE 3 COMPARTMENT SINK SPACE.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE....WHITE PLASTIC OVERHANG HAS ACCUMULATING RESIDUE/ BACTERIA... CONDENSATE DRIPS OVER RESIDUE ONTO ICE IN ICE STORAGE. DISCARD ICE...CLEAN AND SANITIZE INTERIOR OF ICE BIN..THEN BEGIN ICE MAKING PROCESS AGAIN.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
12/17/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mcdonalds #6325, 44900 Ford, Canton, MI 48187 »