- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet, Wiping cloth(s) wet
- Locations:
- kitchen, kitchen
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.,
- Comment:
- Sanitizer buckets stored in less than 50 ppm chlorine (~0 ppm). Replace solution., Sanitizer buckets stored on the floor. Sanitizer buckets must be stored off the floor.
- 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
|
08/26/2014 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed: no hand washing sign in the men's or women's bathroom used by employees. Correct: Post hand washing sign in men and women's bathroom. Will check during next routine follow up.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
08/30/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUSTY FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- POP DISPENSER nozzle(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE HOUSINGS BETWEEN THE BLACK NOZZLES HAVE BECOME SOILED PLEASE CLEAN
- 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
|
08/23/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR OF THE PREP FREEZER (#1) AND THE WALK-IN FREEZER WHERE FOOD AND DEBRIS IS ACCUMULATED. CLEAN THE TABLE TOPS IN THE DINING ROOM, ALL OBSERVED SOILED AT THE TIME OF THE INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AN ACCURATE AMBIENT AIR THERMOMETER IN THE COOLER IN THE DRIVE THRU AREA, IN THE SPECIALTY BEVERAGE COOLER, AND IN THE PREP COOLER (#1).
- 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)
|
08/16/2011 | Routine Inspection |
- Critical:
- Comment:
- The cooler was removed from the facility and the violation had been 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)
- Critical: Hot and cold holding
- Comment:
- The cooler was removed from the facility and the violation had been 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)
|
09/13/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door reach in cooler in the kitchen was at 44f ,the cheese was at 46f and the eggnog was at 44f. Potentially hazardous food shall be maintained under 41f or lower. A follow up inspection will be conducted with in 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door reach in cooler in the kitchen was at 44f ,the cheese was at 46f and the eggnog was at 44f. Potentially hazardous food shall be maintained under 41f or lower. A follow up inspection will be conducted with in 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door reach in cooler in the kitchen was at 44f ,the cheese was at 46f and the eggnog was at 44f. Potentially hazardous food shall be maintained under 41f or lower. A follow up inspection will be conducted with in 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)
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- A soiled wet wiping cloth was stored on the counter. They provide breeding grounds for bacteria. After use immediately store them in the sanitizer bucket.
- 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
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- A soiled wet wiping cloth was stored on the counter. They provide breeding grounds for bacteria. After use immediately store them in the sanitizer bucket.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- A soiled wet wiping cloth was stored on the counter. They provide breeding grounds for bacteria. After use immediately store them in the sanitizer bucket.
- 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
|
08/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- The cooler was pulled out of the line. It is not in use. A part was ordered. Violation had been 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)
- Repairing
- Comment:
- It is required to drain the rain water on the roof.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/02/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The following two coolers were not working properly. At the time of inspection the risk control form was provided. 1. Beverage air single door table top display cooler was at 45f and the individually portioned milk containers were at 49f. The chocolate milk was at 50f. They were loaded up into this cooler about 10 am. Discard all the potentially hazardous food that are stored for more than four hours and do not store any phf in this cooler until it maintains 41f or lower. A follow up inspection will be conducted with in 10 days. 2. Two door beverage air cooler in the kitchen was at 45.5f. The breakfast buritos were at 51f. The were stored in the cooler at 9.30 am. The shredded cheese was at 52f and was also stored at 9.30 am. Discard any phf food that is stored for more than four hours. A follow up inspection will be conducted with in 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- A small hole was made into the concrete out side the restaurant. If it does not serve any purpose seal it to prevent harbor age conditions for the pests.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/11/2009 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE OVER THE COUNTER BEVERAGE AIR, SMALL REACH IN COOLER WAS AT 45.4F, THE MILK WAS AT 44.4F AND THE CHOCOLATE MILK WAS AT 45F. BOTH ITEMS WERE CHECKED BY THE OPERATOR THERMOMETER. ABOUT 10 SMALL BOTTLES OF MILK AND 6 BOTTLES OF CHOCOLATE MILK WERE DISCARDED. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE ZONE FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WE RECOMMEND TO SET THE COOLER AT 38F TO COMPENSATE FOR THE FREQUENT OPENINGS OF THE COOLER.,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE OVER THE COUNTER BEVERAGE AIR, SMALL REACH IN COOLER WAS AT 45.4F, THE MILK WAS AT 44.4F AND THE CHOCOLATE MILK WAS AT 45F. BOTH ITEMS WERE CHECKED BY THE OPERATOR THERMOMETER. ABOUT 10 SMALL BOTTLES OF MILK AND 6 BOTTLES OF CHOCOLATE MILK WERE DISCARDED. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE ZONE FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WE RECOMMEND TO SET THE COOLER AT 38F TO COMPENSATE FOR THE FREQUENT OPENINGS OF THE COOLER.,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE OVER THE COUNTER BEVERAGE AIR, SMALL REACH IN COOLER WAS AT 45.4F, THE MILK WAS AT 44.4F AND THE CHOCOLATE MILK WAS AT 45F. BOTH ITEMS WERE CHECKED BY THE OPERATOR THERMOMETER. ABOUT 10 SMALL BOTTLES OF MILK AND 6 BOTTLES OF CHOCOLATE MILK WERE DISCARDED. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE ZONE FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WE RECOMMEND TO SET THE COOLER AT 38F TO COMPENSATE FOR THE FREQUENT OPENINGS OF THE COOLER.,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE OVER THE COUNTER BEVERAGE AIR, SMALL REACH IN COOLER WAS AT 45.4F, THE MILK WAS AT 44.4F AND THE CHOCOLATE MILK WAS AT 45F. BOTH ITEMS WERE CHECKED BY THE OPERATOR THERMOMETER. ABOUT 10 SMALL BOTTLES OF MILK AND 6 BOTTLES OF CHOCOLATE MILK WERE DISCARDED. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE ZONE FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WE RECOMMEND TO SET THE COOLER AT 38F TO COMPENSATE FOR THE FREQUENT OPENINGS OF THE COOLER.,
- 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)
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Debris has accumulated under the table located by the side of the drive in window. Keep the floor 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.
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Debris has accumulated under the table located by the side of the drive in window. Keep the floor 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.
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Debris has accumulated under the table located by the side of the drive in window. Keep the floor 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.
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Debris has accumulated under the table located by the side of the drive in window. Keep the floor 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.
|
02/13/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mcdonalds Wyandotte #5478, 3421 Biddle, Wyandotte, MI 48192 »