- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL FOODS THAT POTENTIALLY HAZARDOUS FOR COLD HOLDING ARE 41 F EXCEPT THE TURKEY LOAF. TURKEY LOAF WILL BE KEPT IN MAIN COOLER. 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)
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06/30/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- HAM AND TURKEY MEATS ARE 5O F IN REACH-IN COOLER. SALAMI WAS 44F. DURING INSPECTION PERSON-IN-CHARGE(PIC) AND FOOD EMPLOYEE USED ICE BATHS TO ATTEMPT TO HAVE TEMPERATURES IN COMPLIANCE. THE PIC WILL USE LOGS TO MONITOR FOOD TEMPERATURES AND ICE TO KEEP PHF AT 41 F OR LESS. FAX LOGS OF TEMPERATURES TO THE WAYNE COUNTY HEALTH DEPARTMENT AT 734-727-7165 AND ADDRESS COMMUNICATIONS TO WILMA JACKSON FOR NEXT 2 WEEKS.,
- 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)
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06/17/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SALAMI AND PEPPERONI ARE BOTH 44 F INSIDE REACH-IN AT FRONT COUNTER. CHICKEN BREAST WAS 54 F. ANOTHER ICE BATH WAS MADE BY PIC TO COOL ALL THE MEAT. AN OFFICE CONSULTATION IS RECOMMENDED., ,
- 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)
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05/22/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED TOMATOES OBSERVED AT 48 F AND SALAMI AT 45.7F IN REACH-IN COOLER. PERSON-IN CHARGE(PIC) TURNED UP COOLING DIAL TO LOWER OF COOLING UNIT. FOOD TEMPERATURES DECREASED BY 4 DEGREES WHICH WAS STILL UNSATISFACTORY. PIC MADE ICE BATHS FOR PHF AND TOMATOES WERE 41.9 F AND SALAMI 42 F. A RISK CONTROL PLAN IS PROVIDED FOR LONG TERM SOLUTION. FOLLOW UP WITHIN 7 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)
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05/13/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND SOAP WAS NOT EASILY ACCESSIBLE FOR WASHING HANDS. AT EACH HAND WASH SINK THERE SHALL BE SOME SOAP AVAILABLE. PIC PROVIDED LIQUID SOAP DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES WERE 44 F, SHREDDED CHEESE 49 F, AND SALAMI 47 F INSIDE REACH IN COOLER ON SERVING LINE. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING SHALL BE MAINTAINED AT 41 F OR LESS. KEEP PHF FOR COLD HOLDING AT 41 F OR LESS. DISCARD FOOD AT 6 HOURS OF HOLDING OR IF THEY REACH 70 F WHILE ON SERVICE LINE. FOLLOW UP WITHIN 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON-IN-CHARGE(PIC) WAS NOT FAMILIAR WITH THE BIG 5 FOOD BORNE ILLNESSES OR THEIR SYMPTOMS. THE PERMIT HOLDER SHALL REQUIRE THE PIC TO KNOW THE BIG 5 FOODBORNE ILLNESSES WHICH INCLUDE THE FOLLOWING:(1) SHIGELLA, (2) SALMONELLA, (3)HEPATITIS A, (4) NOROVIRUS,AND (5) ECOLI. INSPECTOR EDUCATED PIC AND PROVIDED HANDOUT. CORRECTED.
- 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.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED HAND SINK NEAR 3 COMPARTMENT SINK FULL OF CLEANING AGENT BOTTLES. HAND WASHING SINK SHALL BE AVAILABLE FOR HAND WASHING AT ALL TIMES. INSPECTOR REMOVED AGENTS AND EDUCATED ON WHY HAND SINK SHALL BE FOR ONLY HAND WASHING. CORRECTED.
- 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)
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04/23/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- KIT PROVIDED.
- 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)
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11/04/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- 3-door reach-in cooler
- Problems:
- In poor repair Broken
- 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.
- Intensity
- Items:
- Lighting intensity, Lighting intensity at 30 inches above the floor, Lighting intensity at 30 inches above the floor
- Locations:
- walk in freezer(s)
- Problems:
- Less than, Less than 10 foot candles, Less than 10 foot candles
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch., Provide as required
- Comment:
- PROVIDE LIGHT IN WALK IN FREEZER
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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10/09/2013 | Routine |
- Critical: Backflow Prevention Device, De
- Comment:
- THE AVB REPAIR HAS BEEN MADE WITH A VACUUM BREAKER REPAIR KIT. CORRECTED. ( PART IS UNDER REVIEW) ATTACHED IS THE PART BAG FOR REVIEW.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TOMATOES, CAPRICOLA AND SALAMI WERE 41-42F TODAY IN PREP TABLE COOLER ( DEEP METAL PANS ARE USED). 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)
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12/07/2012 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- THE AVB ON THE MOP SINK IS STILL BROKEN AND THERE IS SARAN WRAP WHERE AVB SHOULD BE. CORRECT IMMEDIATELY, REPAIR.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Before Use After Cleaning
- Comment:
- DISHES ARE BEING SANITIZED WITH QAC TABS. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Person in Charge
- Comment:
- PROVIDE A CFM IMMEDIATELY, REGISTER FOR AN APPROVED COURSE TO BE ABLE TO DEMONSTRATE PROPER FOOD SAFETY PRACTICES. THE PIC MUST BE KNOWLEDGEABLE OF FOOD LAW REQUIREMENTS, CORRECT IMMEDIATELY.
- 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
- Comment:
- TOMATOES SLICED WERE 49F IN PREP TABLE COOLER, CAPRICOLA WAS 45-46F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD UNDER 41F AT ALL TIMES. CORRECT IMMEDIATELY, USE DEEP METAL PANS.,
- 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: Sanitizing Solutions, Testing
- Comment:
- TEST KITS ARE AVAILABLE FOR SANITIZER WATER. VIOLATION 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)
- Critical: Using a Handwashing Sink
- Comment:
- THE HANDSINK IN THE BACK ROOM IS NOW ACCESSIBLE. CORRECTED.
- 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)
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11/15/2012 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- THE AVB ON THE MOP SINK IS STILL BROKEN, REPAIR IMMEDIATELY., ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Before Use After Cleaning
- Comment:
- DISHES MUST BE SANITIZED WITH QAC, CHLORINE, OR IODINE AFTER WASHING, AS DISCUSSED. CORRECT IMMEDIATELY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Contact with Equipment an
- Comment:
- NO KNIVES ARE STORED IMPROPERLY TODAY, BEVERAGE NOZZLES ARE CLEAN. CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TOMATOES (SLICED) IN FRONT COUNTER WERE 48F-52F. CORRECT IMMEDIATELY-HOLD BELOW 41F. USE DEEP PANS, REVISIT IN 7 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)
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10/24/2012 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- THE AVB ON THE MOP SINK IS BROKEN AND WAS WRAPPED IN A WET RAG TODAY. REPAIR AVB. , , ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHES ARE NOT BEING SANITIZED AFTER WASHING IN THIS ESTABLISHMENT. PROPER PROCEDURES WERE DISCUSSED TODAY. CORRECT PRACTICE IMMEDIATELY., ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Contact with Equipment an
- Items:
- Equipment knife
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- DO NOT STORE KNIVES BETWEEN REFRIGERATION UNITS, OR SET THEM IN THE HANDWASH SINK TEMPORARILY. KNIVES MUST BE STORED IN A CLEAN PLACE AND WASHED EVERY 4 HOURS-THEY ARE A FOOD CONTACT SURFACE. THE AREA BETWEEN THE REFRIGERATION UNITS IS NOT CLEAN AND THE HANDWASH SINK IS NOT A CLEAN AREA TO SET KNIVES. WASH RINSE AND SANITIZE KNIVES IMMEDIATELY., THE BEVERAGE NOZZLES ON THE PEPSI MACHINE WERE VERY DIRTY TODAY. CLEAN BEVERAGE NOZZLES REGULARLY TO AVOID BUILD-UP OF SOILS, MOLD, SYRUPS.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- 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 TODAY WAS UNAWARE THAT DISHES NEEDED TO BE SANITIZED. PROPER SANITIZATION PROCEDURES WERE EXPLAINED TODAY. THE PERSON IN CHARGE MUST BE AWARE OF ALL FOOD SAFETY PRACTICES NECESSARY TO THIS ESTABLISHMENT.,
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES SLICED YESTERDAY WERE 54F IN TOP RAIL OF PREP UNIT TODAY. CAPRICOLA AND SALAMI WERE 48F IN THE SAME UNIT. REDUCE TEMPS OF THESE ITEMS TO 41F OR LESS BY USING METAL PANS, ICE UNDER PANS IF NECESSARY, OR ADJUSTING UNIT. 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TEST THE CONCENTRATION OF THE SANITIZER AT THE 3 COMPARTMENT SINK -TO ENSURE PROPER CONCENTRATION OF BLEACH, USE TEST STRIPS WHEN SINK IS FILLED. PROVIDE TEST STRIPS IMMEDIATELY.,
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In, Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HANDWASH SINK IN THE BACK ROOM IS COMPLETELY BLOCKED BY EXCESS ITEMS AND FILLED WITH ITEMS TODAY. CLEAR SINK AND MAKE ACCESSIBLE IMMEDIATELY.,
- 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)
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- THE LIGHT IS NOT WORKING IN THE WALK IN FREEZER, REPAIR.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE EQUIPMENT NOT IN USE IN FACILITY. THE PREP SINK IS COMPLETELY BLOCKED BY UNUSED EQUIPMENT. MANY LARGE PIECES ARE IN THE BACK ROOM TODAY. CORRECT WITHIN 10 DAYS.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE INTERIOR OF THE COOLER IN THE BACK ROOM, REMOVE FOOD DEBRIS FROM THE FLOOR OF THE UNIT. SET A CLEANING SCHEDULE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/05/2012 | Routine |
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