- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be cleaned as often as necessary to keep them clean. Observed dirt and debris on ceiling tiles in the kitchen. Keep ceiling tiles clean to avoid build up of dirt.
- 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:
- Equipment must be maintained in a state of good repair and condition. Observed freezer in pantry room has a build up of ice. Defrost and keep freezer maintained in good condition.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster to remind food employees to wash hands must be provided at handwash sinks. Observed no handwash signs in the men's and women's restrooms. Provide handwash signs.
- 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.
|
05/20/2015 | Routine |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Locations:
- bar(s) pop guns
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit fly larvae in pop gun holders (3). No adult fruit flies observed during inspection. Remove insects and clean and sanitize holders., Pop gun holders removed, larvae removed from holders
- General violation description:
- 6-501.111 - holders cleaned and sanitized. VIOLATION CORRECTED.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw chicken stored above lunch meats and raw beef in walk-in cooler. Raw foods must be stored on shelving top-to-bottom according to final cook temperature: cooked & ready-to-eat on top shelves
- General violation description:
- 3-302.11 - whole fish
|
10/08/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Employee handled lettuce with bare hands. Ready to eat foods must be handled using single service gloves, tongs, deli tissue, or other utensils., Spoke with employee regarding bare-hand contact
- General violation description:
- 3-301.11 - employee washed hands and donned gloves. VIOLATION CORRECTED DURING INSPECTION.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Accumulation of food crumbs & ice on bottom of white reach in freezer. 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.
|
04/10/2014 | Routine |
| No violation noted during this evaluation. | 10/04/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ONE DOOR FLIP TOP HAS COLE SLAW 38F AND HOME MADE DRESSING 40F.
- 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)
|
10/26/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ONE DOOR FLIP TOP COOLER IN FRONT SERVICE AREA: COLE SLAW 51F AND HOMEMADE CREAMY SALAD DRESSING 51F. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 5 DAYS TO ENSURE 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 floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOOR UNDER DISH MACHINE IN KITCHEN. ALSO, CLEAN LOWER SHELF IN REACH IN FREEZER.
- 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:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE MISSING FLOOR TILES UNDER DISH MACHINE IN KITCHEN.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING FLOOR TILES IN KITCHEN UNDER DISH MACHINE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Ventilation Hood Systems, Filt
- Items:
- Ventilation hood filter(s)
- Comment:
- CLEAN AND MAINTAIN FILTER OVER BROILER.
- General violation description:
- 4-202.18 - Filters or other grease extracting EQUIPMENT shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
|
10/19/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- ONION SOUP WAS 126F IN HOT HOLDING UNIT OF KITCHEN. , THIS WAS CORRECTED BY RAPIDLY REHEATING SOUP ON STORE AND THEN PLACING INTO STEAM UNIT.
- 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 Food, Date Markin
- 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:
- PROVIDE DATE MARKS FOR COLE SLAW AND COOKED SOUPS. , THIS WAS CORRECTED BY PROVIDING DATE MARKS.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- SCOTCH GARD STORED OVER RICE IN DRY STORAGE AREA., THIS WAS CORRECTED BY REMOVING THE TOXIC ITEM.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Ventilation, Mechanical
- Items:
- Mechanical ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- DURING INSPECTION VENTILATION SYSTEM WAS NOT FUNCTIONING., THIS WAS CORRECTED BY END OF INSPECTION.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
04/26/2012 | Routine Inspection |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- SLICED TURKEY AND CHEESES WERE PAST USE BY DATE., THIS WAS CORRECTED BY DISCARDING PRODUCTS AND BY EDUCATION.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE IS NOT SANITIZING. USE THREE COMPARTMENT SINK IN BASEMENT TO WASH , RINSE AND SANITIZE., BEFORE LEAVING DISH MACHINE IS NOW SANITIZING.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- CONDENSER SERVING WALK IN COOLER IS FROZEN. REPAIR AND MAINTAIN.
- 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.
|
10/24/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CAN OPENER,SLICER AND ICE MACHINE ARE 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
- Critical: Consumption of Raw Animal Food
- Comment:
- DISCLOSER PROVIDED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO OPENED BEVERAGES OBSERVED.
- 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
- Critical: Food Contact Surfaces and Uten
- Comment:
- CUTTING BOARD HAS BEEN REPLACED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: System Maintained in Good Repa
- Comment:
- LEAK HAS BEEN REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/20/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER, SLICER AND INTERIOR OF ICE MACHINE ARE SOILED. CLEAN AND MAINTAIN. ,
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE DISCLOSURE ON MENU. REMINDER IS LOCATED ON BOTTOM OF MENU.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- UNCOVERED BEVERAGE USED IN KITCHEN. PROVIDE COVER.,
- 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
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- CUTTING BOARD HAS DEEP SCRATCHES. IN KITCHEN, REPAIR OR REPLACE. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DISH MACHINE LEAKING,NEAR LOWER SECTION. REPAIR AND MAINTAIN.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOOR UNDER DISH MACHINE IN KITCHEN.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- POSSIBLE CONDENSATE LEAK IN WALK IN COOLER. REPAIR AND MAINTAIN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
04/11/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner all bottom reaches of the reach in freezer. Do not let old materials accumulate on the bottom of this unit without frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- Wait station
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label various oil 'squirt type' bottles used for salad dressing to help avoid misuse.
- 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.
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- Storage shelves
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Relocate jacket/coat to a proper storage location that is below and away from food related equipment and utensils.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
10/18/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- All food stored properly. VIOLATION CORRECTED.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- Chlorine tested at approximately 50 ppm. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
04/15/2010 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- 3-302.11- RAW CHICKEN STORED ABOVE READY-TO-EAT FOODS IN WALK-IN COOLER. RAW FOODS MUST BE STORED ON SHELVING TOP-TO-BOTTOM ACCORDING TO FINAL COOK TEMPERATURE: COOKED & READY-TO-EAT ON TOP SHELVES
- General violation description:
- 3-302.11 - WHOLE FISH
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHEMICAL SANITIZING DISHMACHINE IS NOT DISPENSING SANITIZER INTO MACHINE. READING USING CHLORINE TEST STRIPS IS LESS THAN 10 PPM. CHLORINE LEVELS MUST BE BETWEEN 50 AND 100 PM. REPAIR.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Surface Characteristics, Indoo
- Items:
- Floor material(s)
- Locations:
- back room
- Problems:
- Not nonabsorbent in areas subject to moisture
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- PREVIOUS FLOOR FINISH IN BACK ROOM HAS BEEN REMOVED BY WEAR. ROOM CONTAINS FOODSTUFFS-FLOOR MUST BE SMOOTH (SEALED), DURABLE, AND EASILY CLEANABLE. REFINISH/UPGRADE FLOOR IN BACK STORAGE ROOM CONTAINING REACH-IN FREEZER.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
04/07/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mr. Nicks Inc, 1926 West, Trenton, MI 48183 »