Michigan Cafe, 20900 Oakwood, Dearborn, MI 48124 - inspection findings and violations

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Business Info

Restaurant name: MICHIGAN CAFE
Address: 20900 Oakwood, Dearborn, MI 48124
Permit #: 030313
Non-smoking facility: No
Last inspection: 05/26/2015
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Inspection findings

Inspection date

Type
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    An employee shall eat, drink, or use any form of tobacco only in designated areas to prevent the contamination of exposed food, clean equipment, or other items. Observed employee drinking out of a cup with out a lid in the ware washing / bussing area. Employees are allowed to have employee beverages. Employee beverages must be covered with a lid and drunk from a straw. Require all employee beverages to have a lid and straw.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    Working containers holding food or food ingredients shall be identified with the common name of the food. Observed a container of onions that was not labeled in the back portion of the kitchen. Observed a container that contained a white substance that was not labeled. Label all containers that contain food or food ingredients with the common food name
    General violation description:
    3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components hinges
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Equipment shall be maintained in good repair. Observed missing handles on both soup storage containers on the front service line. Replace missing handles.
    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.
 05/26/2015Routine
  • Critical: Hot Water and Chemical
    Items:
    Quaternary ammonia solution
    Problems:
    Not immersed in A concentration specified on manufacturers label
    Corrections:
    provide
    Comment:
    QAC Concentration at three compartment sink was very high today, well over 400ppm. Adjust dispenser and assure QAC is 200 ppm, dilute sink until adjustment to automatic dispenser can be made. At time of inspection, PIC drained sink and added water to dilute concentration to 200ppm. (Supplier will also need to be called to make adjustments to dispenser). Corrected today by diluting water.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    Replace broken floor tile in walk in cooler, in the doorway to the walk in freezer by next inspection, recheck in 6 months.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    There is not hot water today in the handsink in the prep area on the north wall. (There are 2 handsinks within 15 feet of this sink.) Repair hot water to handsink within 6 months, recheck next routine inspection.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 11/06/2014Routine
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE DISHMACHINE IS NOT PROPERLY SANITIZING TODAY. THE FINAL RINSE TEMP IS ABOUT 140F. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIRED. RECHECK IN 10 DAYS TO VERIFY COMPLIANCE. MONITOR TEMP OF FINAL RINSE THROUGHOUT EACH DAY TO ENSURE PROPER SANITIZING.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Equipment and Utensils, Air-Dr
    Items:
    Clean equipment and utensil(s)
    Problems:
    Stored/stacked wet
    Corrections:
    Completely air dry all items prior to storage/use.
    Comment:
    THE DISHES AREN'T AIR DRIED TODAY, THEY ARE STACKED WET ON THE RACK-NOT ALLOWING THEM TO PROPERLY DRY. DO NOT STACK UNTIL DISHES ARE DRY. CORRECT TODAY, RECHECK NEXT INSPECTION.
    General violation description:
    4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
 05/22/2014Routine
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Problems:
    Not constructed, designed, installed to be
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    THERE ARE MISSING COVED TILES IN THE WALK IN COOLER AND WALK IN FREEZER. REPAIR/REPLACE BY NEXT INSPECTION, WITHIN 6 MONTHS. FLOORS AND COVED MOLDINGS MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
 11/19/2013Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    THE DISPLAY COOLER IS NO LONGER USED FOR POTENTIALLY HAZARDOUS ITEMS,IT IS FOR DISPLAY ONLY NOW. DESSERTS ARE NOW BEING HELD IN THE "GRAB AND GO" COOLER UNDER 41F. VIOLATION 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)
 07/19/2013Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    THE DESSERT COOLER AIR TEMP IS 48F-50F, THE POTENTIALLY HAZARDOUS ITEMS ARE 47F. REPAIR/ADJUST. REVISIT WITHIN 10 DAYS TO VERIFY COMPLIANCE. KEEP TEMP LOGS. IF THE COOLER CANNOT HOLD PHF'S UNDER 41F, USE TIME MARKING AND PROVIDE A WRITTEN PROCEDURE.,
    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)
 07/03/2013Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    reach-in cooler DESSERT STATION
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE DESSERT COOLER HAS AN AIR TEMP OF 56F, CHEESE CAKE WAS 54F, AND CARROT CAKE WAS 53F. REPAIR COOLER IMMEDIATELY, DISCARD ALL POTENTIALLY HAZARDOUS CAKES IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE., ,
    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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE CEILING LIGHT SHIELDS IN THE STORAGE ROOM ARE DIRTY TODAY, CLEAN REGULARLY. THEY APPEAR TO HAVE FOOD STAINS AND SOME DEAD BUGS. RECHECK NEXT INSPECTION.
    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.
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Problems:
    Not constructed, designed, installed to be
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    THERE ARE STORAGE ROOM CEILING TILES THAT ARE WATER DAMAGED, REPLACE BY NEXT INSPECTION. MONITOR FOR NEW WATER DAMAGE.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    IN WALK- IN DAIRY COOLER THE STORAGE RACK ALONG THE LEFT WALL IS BROKEN AND THE BOTTOM SHELF SITS DIRECTLY ON THE FLOOR, REPAIR SHELF SO THAT IT SITS 6" OFF FLOOR. CORRECT BY NEXT INSPECTION.;(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.
    General violation description:
    4-501.11 -
05/29/2013Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    reach-in cooler DESSERT STATION
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    MILK AT 47F INSIDE TABLETOP COOLER AT DESSERT STATION. , POTENTIALLY HAZARDOUS FOODS 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)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Locations:
    grill station serving line
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    reach-in cooler(s) Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) KITCHEN REACH-IN FRUIT/PUDDING/SALAD COOLER MAINTAINING 52F 2) SELF-SERVE DISPLAY COOLER CONTAINING FRUIT/SALADS, ETC MAINTAINING 55F - SLIDING DOORS NOT MAINTAINED IN A CLOSED POSITION 3) LARGE BLOCK OF ICE ACCUMULATED INSIDE COOLER AT DESSERT STATION -DEFROST TO MAINTAIN 41F AT ALL TIMES
    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.
 11/20/2012Routine
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    prep station cooler(s) serving line
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    TOMATOES AT 52F ON RAISED RAIL OF PREP STATION COOLER AT SERVING LINE - AMBIENT AIR TEMPERATURE AT 50F., POTENTIALLY HAZARDOUS FOOD 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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    prep station cooler(s) serving line
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
 05/23/2012Routine Inspection
  • Critical: Working containers, Common Nam
    Items:
    Working containers-toxics
    Locations:
    Facility
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    ALL CHEMICAL SPRAY BOTTLES LABELED WITH THE COMMON NAME AND PROPERLY STORED.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen spice shelf
    Problems:
    Soiled
    Corrections:
    Keep clean.
    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, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    back line filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Dry storage area ceiling tiles
    Problems:
    Not clean
    Corrections:
    Keep 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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    2-compartment sink(s) faucet(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    BASE OF 2-COMPARTMENT SINK FAUCET LEAKING WHEN WATER IS ON.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 11/18/2011Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    front hot holding unit
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    HOT HOLDING CABINET SOILED AT FRONT SERVING LINE.
    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, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Serving Line filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENTS SOILED IN DRY STORAGE ROOM 2) CEILING VENTS SOILED IN MEN'S AND WOMEN'S RESTROOMS 3) CEILING TILES SOILED IN DRY STORAGE 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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Mop sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    MOP SINK BASIN CLOGGED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 05/17/2011Routine Inspection
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Serving utensil(s)
    Locations:
    dipper well(s) DESSERTS STATION
    Problems:
    Not cleaned Before use
    Corrections:
    Clean as specified above.
    Comment:
    ICE CREAM SCOOPS STANDING IN SOILED WATER AT DESSERT STATION - DIPPERWELL NOT RUNNING CONTINUOUSLY TO CLEANSE UTENSILS IN BETWEEN USES., DIPPERWELL RUNNING CONTINUOUSLY IN ORDER TO MAINTAIN CLEAN UTENSILS IN BETWEEN USES.
    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
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Serving Line filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
 11/30/2010Routine Inspection
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS (SOUPS, SAUCES, DELI MEATS, ETC) DATE MARKED FOR 8 DAYS - ALL POTENTIALLY HAZARDOUS FOODS MUST DATED A TOTAL OF 7 DAYS OR LESS - DATE OF PREPARATION OR OPENING + 6 DAYS., POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK NOT TO EXCEED A TOTAL OF SEVEN DAYS.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
 05/18/2010Routine Inspection
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    above the oven
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Locations:
    Behind the beverage station
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
 11/10/2009Routine Inspection
  • Items:
    Physical facilities/structures
    Problems:
    Used on food-contact surface(s)
    Corrections:
    Clean in sanitary manner when no food items are exposed.
    Comment:
    WALL AGAINST THE DISH MACHINE IS SOILED.
    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:
    Litter/debris
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    LITTERS IN THE KITCHEN AREA AND THE WALK-IN COOLERS.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Items:
    Handwashing sink(s)
    Problems:
    Used for culinary purposes
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    UTENSILS WERE STORED IN THE HAND WASH SINK. HAND WASH SINKS ARE USED FOR HAND WASH ONLY.
    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)
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Used on food-contact surface(s)
    Corrections:
    Clean in sanitary manner when no food items are exposed.
    Comment:
    WALL AGAINST THE DISH MACHINE IS SOILED.
    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.
  • Unnecessary Items and Litter
    Items:
    Litter/debris
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    LITTERS IN THE KITCHEN AREA AND THE WALK-IN COOLERS.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • 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:
    UTENSILS WERE STORED IN THE HAND WASH SINK. HAND WASH SINKS ARE USED FOR HAND WASH ONLY.
    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)
 04/24/2009Routine Inspection

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*
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****
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
SHISH VILLAGECanton, MI
*****
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
LAMY'S DINER
BENSON FORD RESEARCH CENTER
CAROUSEL CONFECTIONS
COTSWOLD COTTAGE
FROZEN CUSTARD
HENRY FORD ACADEMY LUNCH ROOM
IMAX THEATER (Concessions)
LOVETT HALL

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