- Critical: Before Use After Cleaning
- Comment:
- UTENSILS/DISHES ARE SANITIZED WITH QAC NOW-200 PPM ACHIEVED TODAY. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Demonstration
- Comment:
- PIC WAS KNOWLEDGEABLE TODAY, DEMONSTRATED FOOD SAFETY PRACTICES. CORRECTED.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SOUPS WERE 200f IN WARMERS TODAY. CORRECTED. THE DISPLAY COOLER IS ONLY USED FOR NON-PHFS (BEVERAGES ) NOW. 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: Ready-to-Eat, Potentially Haza
- Comment:
- PHFS (RTE) WERE DATED WITH A DISCARD DATE TODAY. CORRECTED
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- QAC TEST STRIPS ARE AVAILABLE TODAY. CORRECTED.
- 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)
- In-Use Utensils, Between-Use S
- Comment:
- GELATO UTENSILS ARE STORED IN PRODUCT. CORRECTED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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07/11/2014 | 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:
- THERE WAS ONLY LEMON SCENTED BLEACH IN ESTABLISHMENT TODAY AND A QAC DISPENSING BUCKET THAT WAS DISCONNECTED UNDER THE HANDSINK. EMPLOYEES WERE UNAWARE OF HOW TO WASH AND SANITIZE DISHES. PROPER METHODS WERE EXPLAINED TO EMPLOYEES TODAY AS WELL AS THE NEED FOR SANITIZING BLEACH NOT LEMON SCENTED BLEACH. CORRECT IMMEDIATELY, EDUCATE ALL EMPLOYEES ON PROPER DISH/UTENSIL WASHING AND SANITIZING.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE OF THIS ESTABLISHMENT TODAY WAS NOT ABLE TO PROPERLY DEMONSTRATE ADEQUATE FOOD SAFETY PRACTICES. EDUCATE ALL EMPLOYEES ON PROPER FOOD COOKING TEMPS, SANITIZING OF DISHES, COLD HOLDING AND HOT HOLDING REQUIREMENTS, ETC. THE IDENTITY OF THE CFM WAS UNKNOWN TODAY BY THE EMPLOYEES AND WAS NOT POSTED. CORRECT TODAY, REVISIT IN 10 DAYS TO ENSURE PROPER TRAINING HAS OCCURRED. THERE ALWAYS MUST BE A KNOWLEDGEABLE PERSON IN CHARGE WHEN THE OWNER IS UNAVAILABLE.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- SOUPS IN SOUP WARMERS TODAY WERE 120F. KEEP SOUPS OVER 135F AT ALL TIMES. REHEAT IMMEDIATELY TO 165F AND HOLD AT 135F AT ALL TIMES. CORRECT TODAY, RECHECK IN 10 DAYS. , THE DISPLAY COOLER HAD BEEN SALAD, CUT MELONS AND CHICKEN AND RICE AT 50-53F TODAY, REMOVE POTENTIALLY HAZARDOUS ITEMS FROM THIS UNIT UNTIL IT IS REPAIRED OR ADJUSTED. TAKE TEMPS THROUGHOUT THE DAY TO ENSURE FOODS ARE HELD UNDER 41F AT ALL TIMES. RECHECK IN 10 DAYS, CORRECT IMMEDIATELY.,
- 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: 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:
- MANY ITEMS MUST BE DATE MARKED WITH A DISCARD DATE. HUMMOUS, RICE, TAHINI SAUCE, GARLIC SAUCE, DAIRY BASED DESSERTS, ETC LAST IN THE COOLERS TWO OR THREE DAYS ACCORD. TO EMPLOYEES. PROVIDE DATE MARKS ON ALL READY TO EAT POTENTIALLY HAZARDOUS ITEMS IMMEDIATELY, RECHECK IN 10 DAYS.,
- 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A CHLORINE SANITIZER TEST KIT IMMEDIATELY. ENSURE CHLORINE FOR DISHES AND SANITIZER BUCKETS IS 50-100PPM.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THERE ARE NO LIDS FOR THE SOUP WARMERS, STYROFOAM PLATES ARE USED TODAY. DISCONTINUE USING STYROFOAM SINGLE SERVICE PLATES AND PROVIDE LIDS WITHIN 10 DAYS. THIS WILL ALSO HELP WITH KEEPING SOUPS HOT.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- TODAY GELATO UTENSILS WERE FOUND IN ROOM TEMP. STANDING WATER ON THE COUNTER. DISCONTINUE IMMEDIATELY. KEEP UTENSILS IN PRODUCT, USE ONLY PROPERLY CLEANED AND SANITIZED UTENSILS, OR INSTALL A DIPPER WELL WHERE UTENSILS CAN BE KEPT IN RUNNING WATER TO WASH OFF PARTICLES. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS.,
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- WIPING CLOTHS MUST BE STORED IN 50-100PPM CHLORINE TODAY. NO MEASURABLE CHLORINE WAS FOUND IN BUCKET TODAY. CORRECT IMMEDIATELY.
- 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
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05/27/2014 | Routine |
Restaurant representatives - add corrected or new information about Mezza Cafe & Gelato Shop, 18101 Oakwood Blvd, Oakwood Hospital-South Atrium, Dearborn, MI 48124 »