- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 3-compartment sink
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Dishes are not sanitized after cleaning. Sanitizer is added to wash water with detergent. Wash, rinse, sanitize, air dry with sanitizer on the dishes. Corrected at inspection by setting up sanitizer sink and sanitizing in 200 ppm quaternary ammonium. Ensure proper sanitizing after every wash and rinse.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Five spray bottles without labeling. Corrected at inspection by labeling.
- 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.
- Critical: Person in Charge
- 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 at time of inspection, and employee were not knowledgeable about food safety as it pertains to their jobs. See various violations cited today. Corrected at inspection by information provided by WCHD inspector to employee and PIC.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Cooked chicken in hot holder at 129f-132f. Hold at or below 135f. Corrected by reheating to 165f and turning up heat on hot holder to hold at over 135f., This is a repeat violation: Complete the risk control plan and fax to number on form within 2 days. Continued violations will result in an office consultation at WCHD with $200 fee.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Front counter display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Hummus held at 51f in front display cooler. Hold at or below 41f. Corrected by taking to a 41f 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- Feta cheese, ham, hummus, salami, turkey without date marking. Date mark to use within 6 days after opening/ preparing at time opened or prepared. Corrected by date marking that food.
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Comment:
- Inadequate Employee Illness Policy: Employees have not been educated in food code requirements to be symptom free for at least 24 hours before reporting back to work after experiencing vomiting/ diarrhea from a contagious source. Corrected at inspection: Information given by WCHD to employees. Note: Ensure that all employees are informed of all employee sickness requirements. Health screening forms also provided by WCHD.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Front counter display cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Front display cooler was at 52f air temp with food at 51f food temp. Repair or adjust cooler to hold food at or below 41f before putting back into service.
- 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.
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed winter coat on food shelf. Provide storage area for personal items. Repeat: Correct within 90 days.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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01/29/2015 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED A CAN OF DENTED OLIVES. FOOD SHALL BE PACKAGED WITH INTEGRITY FOR FOOD SAFETY. PACKAGE WAS DISCARDED DURING ROUTINE. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED RICE AT 131 F AND CHICKEN 127 F IN THE HOT HOLDING CONTAINERS AGAINST THE BACK WALL NEAR THE HOT DOG MACHINE. EXCEPT DURING PREPARATION , COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS FOR HOT HOLDING SHALL BE HELD AT 135 F OR HIGHER. PIC INCREASED TEMPERATURE BY TURNING UP DIAL. PIC FIRST REHEATED FOOD TO 165 F. 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED AN ICE SCOOP COMPLETELY SUBMERGED INSIDE THE ICE MACHINE. FOOD UTENSILS SHALL BE STORED WITH THE HANDLES OUT AND ABOVE FOOD TO PREVENT CONTAMINATION. STORE ICE SCOOP WITH HANDLES OUT. INSPECTOR EDUCATED PERSON-IN-CHARGE(PIC) ON PROPER UTENSIL STORAGE. 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
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED FOOD EMPLOYEE'S DRINKS LIKE MONSTER AND BOTTLED WATER AT FRONT COOLER. EMPLOYEES SHALL HAVE A DESIGNATED AREA TO STORE THEIR PERSONAL THINGS. PIC HAS PROVIDED A PLACE FOR PERSONAL STORAGE OF FOOD ITEMS. CORRECTED.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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07/21/2014 | Routine |
Restaurant representatives - add corrected or new information about Mr. Shawarma, 22519 Ecorse Rd, Taylor, MI 48180 »