- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED TOMATOES AT 44*F AT REACH-IN COOLER ON SERVICE LINE. THERE WAS NO SPINACH INSIDE THE COOLER DURING FOLLOW UP INSPECTION. AN OFFICE CONSULTATION IS RECOMMENDED FOR NON 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)
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05/01/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED TOMATOES AT 50*F AND SPINACH 4.7*F ON SERVICE LINE. RISK CONTROL PLAN GIVEN., OBSERVED TOMATOES AT 50*F AND SPINACH 47*F ON SERVICE LINE. RISK CONTROL PLAN GIVEN.,
- 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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04/27/2015 | 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:
- OBSERVED SLICED TOMATOES AT 46*F AND SPINACH 52*F ON SANDWICH SERVICE LINE. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE HELD AT 41*F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS FOR COLD HOLDING. 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- PAPER TOWEL DISPENSER IN THE REAR OF THE STORE IS NOT PROVIDING PAPER TOWELS. SANITIZER DISPENSER IS RELEASING TOO MUCH SANITIZER. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR EQUIPMENT BY NEXT INSPECTION.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO EQUIPMENT THERMOMETER FOR UPRIGHT COOLER IN THE PREP AREA. AN EQUIPMENT THERMOMETER SHALL BE PLACED INSIDE THE WARMEST PART OF THE COOLER TO MEASURE AMBIENT TEMPERATURES OF THE UNIT. PROVIDE EQUIPMENT THERMOMETER. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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04/13/2015 | Routine |
Restaurant representatives - add corrected or new information about Nm Food Service Dba Subway, 21000 Northline, (Inside Wccc), Taylor, MI 48180 »