- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- HOMEMADE SAUCES DATE MARKED FOR 15 DAYS., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS.
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- kitchen cookline wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZING SOLUTION IN COOKLINE WIPING CLOTH CONTAINER EXCEEDS 50-100PPM CHLORINE - USE CHEMICAL TEST STRIPS AS REQUIRED., CHEMICAL TEST STRIPS AVAILABLE AND USED AS REQUIRED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- ventilation hood 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- dry goods container
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- BOWL USED TO DISPENSE DRY GOODS - PROVIDE A UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION FROM BARE HANDS.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Chest freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE ACCUMULATED ON WALLS OF CHEST FREEZER DEFROST.
- 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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01/29/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- HOMEMADE SAUCES PROVIDED WITH A 30 DAY DATE MARK., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- ventilation hood 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling vent cover(s)
- 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.
- Intensity
- Items:
- Lighting intensity
- Locations:
- Utility room
- Problems:
- Less than 1 inch
- Corrections:
- provide
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s)
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO COLD WATER SUPPLY TO DRINK STATION HANDSINK 2) NO COLD WATER SUPPLY TO PREP AREA HANDSINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/30/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- front handsink
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- HANDSINK NO LONGER USED FOR CULINARY PURPOSES.
- 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 of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- Dish washing Area
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling grate(s)
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s)
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- ALL COOLERS
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
01/24/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) DISH AREA 2) BEVERAGE STATION 3) COOKLINE , HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Temperature Measuring Devices,
- Items:
- Air/water thermometer(s)
- Locations:
- beverage cooler
- Problems:
- Not accurate
- Corrections:
- Replace.
- Comment:
- ACCURATE HANGING THERMOMETER PROVIDED TO EACH COOLER.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- dish washing area
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- PLASTIC CONTAINER STORED ON DISH AREA HANDSINK., NO ITEMS INSIDE OF OR IN FRONT OF HANDSINK.
- 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)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZING SOLUTION EXCEEDS 50-100 PPM IN WIPING CLOTH CONTAINER., CHLORINE TEST STRIPS AVAILABLE AND USED AS REQUIRED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Cookline 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling grate(s)
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s)
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
07/25/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- near beverage dispenser
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Cookline 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.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- PIZZA BOXES STORED DIRECTLY ON FLOOR NEAR KITCHEN AREA.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
01/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Noble Pig, 19222 Mack Ave, Grosse Pointe Farms, MI 48236 »