- Critical: Cooling Methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Problems:
- Improperly Nested on top each other, Improperly Covered
- Corrections:
- Do not nest pans., Cool items uncovered on the top shelf of cooler.
- Comment:
- Gyro meat at 69-70f cooling tightly lidded and containers stacked. Corrected by cooling unstacked with loose lids.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In top of prep coolers: gyro meat 49f, smoked pork 50f, raw chicken 52f, hot dogs 51f, raw beef streak and Olga sauce 53f, Swiss almond cheese marked keep refrigerated 51f, swiss cheese 48f, cut tomatoes 51f. In bottom of cooler feta sauce was 43-44f. Hold at or below 41f. Corrected: The food was reportedly in the coolers since approx 10:30- 11:00 AM, and was taken to the walk in cooler, and repair of cooler started at inspection. This is a repeat violation: complete and fax risk control plan to M. Baker at 734-727-7165 within 2 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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12/08/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) COOK LINE PREP COOLER, FRY STATION (LEFT SIDE OF LINE FACING AWAY FROM GRILL): OLGAS SAUCE WAS AT 51F AND 61F (PRE-PORTIONED), MARINARA SAUCE 47F, MOZZARELLA CHEESE 49F IN COOLER TOP. SPINACH DIP AND FETA CHEESE 44F, SWISS ALMOND CHEESE 46F IN LOWER AREA OF COOLER. IF OLGA SAUCE IS NOT POTENTIALLY HAZARDOUS, PROVIDE DOCUMENTATION FROM MANUFACTURER. 2) COOK LINE SALAD COOLER (RIGHT END) CUT TOMATOES AND FETA CHEESE 48F. HOLD AT OR BELOW 41F. CONDUCT LINE CHECKS FOR FOOD TEMPS AFTER LUNCH AND THROUGHOUT EACH DAY TO ENSURE SAFE TEMPERATURES. CORRECT IMMEDIATELY. CORRECTED: NOTED FOOD HAD BEEN IN THE COOLER TODAY ONLY SINCE MORNING. THE FOOD WAS REMOVED FROM THE COOLER AND TAKEN TO A FREEZER AND WALK IN COOLER TO RAPID COOL. AN ICE BATH WAS SET UP FOR A NEW BATCH OF SOME OF THE FOOD. THIS IS A SEASONAL VIOLATION, ALSO OBSERVED LAST JUNE. THE PIC STATED THAT THE COOLER WAS TURNED WARMER IN THE WINTER DUE TO FREEZING OF THE FOOD. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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: When to Wash
- Items:
- Employee(s)
- Locations:
- dish washing area
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- THE DISH WASHING EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED DISHES, BEFORE HANDLING CLEAN DISHES. CORRECTED BY INSTRUCTING EMPLOYEE TO CLEAN HANDS BETWEEN THOSE DUTIES AND THE EMPLOYEE WASHED HANDS.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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06/10/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Locations:
- 3-compartment sink(s) drain
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Rubber coupling placed in 3 compartment sink floor drain to stop splashing. The coupling removes air gap. This drain MUST have an air gap of at least one inch. Remove., Rubber coupling has been removed from drain. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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12/09/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED OLGA SAUCE AT 59F (FACILITY THERMOMETER READ 61F), SWISS ALMOND CREAM CHEESE 51F, CUT TOMATOES (CUT RECENTLY 50F, HUMMUS 45F. HOLD AT OR BELOW 41F. CORRECTED: ALL NOTED FOOD OVER 50F WAS DISCARDED, AND REMAINDER PUT INTO WALK IN COOLER TO RAPID COOL, AND WILL BE HELD IN BOTTOM OF COOLER UNTIL TOP CAN MAINTAIN 41F OR LOWER FOOD TEMP. THE COOLER WAS TURNED ADJUSTED COLDER. THE PIC STATED THAT SERVICE WILL BE CALLED IF 41F CANNOT BE MAINTAINED.
- 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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06/13/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- KITCHEN PAPER TOWEL DISPENSER WAS NOT FUNCTIONING., THIS WAS IMMEDIATELY CORRECTED BY RE-THREADING PAPER TOWEL THROUGH MACHINE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(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:
- SLICED LUNCH MEATS STORED UNDER RAW CHICKEN IN WALK IN COOLER., THIS WAS IMMEDIATELY CORRECTED BY RE-ORGANIZING THE PRODUCTS.
- 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
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12/13/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALSA 45F IN MAIN COUNTER COOLER., THIS WAS IMMEDIATELY CORRECTED BY ADJUSTING THERMOSTAT AND COVERING ITEMS.
- 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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06/07/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPENED BEVERAGE CONTAINER IN KITCHEN., THIS WAS IMMEDIATELY CORRECTED BY PROVIDING A COVERED CONTAINER.
- 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
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12/06/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous foods shall be kept out of temperature danger zone 41F-135F.Keep foods cold at 41 F or below or hot at 135 F or above to avoid bacterial growth. Sliced tomatoes and mango observed on chill table at 48-52 F.,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Toxic chemicals shall be stored in identified ( clearly) container,see spray bottle with bleach on top of the dish machine -label .Corrected bottle was discarded.,
- 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.
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06/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- TOMATO SLICES ARE 39F.
- 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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01/10/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED HOT AT OR ABOVE 135F, OR COLD AT OR BELOW 41F. TOMATO SLICES WERE 44F-45F IN OPEN TOP COOLER ON MAIN LINE NEXT TO SOUPS. PLEASE STORE THESE ITEMS AT OR BELOW 41F. A FOLLOW-UP WILL OCCUR WITH IN 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DISCARDED IF DAY OR DATE IS EXCEEDED. A ONE GALLON CONTAINER OF ORANGE JUICE HAD A USE BY DATE OF 12/6/10. PLEASE CHECK DATES TO ENSURE WITH IN ACCEPTABLE PARAMETERS. JUICE WAS DISCARDED DURING INSPECTION., ,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Wait Staff
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. HAND SINK IN DISH AREA HAD HOT WATER TURNED OFF. PLEASE KEEP HOT WATER TURNED ON TO THIS SINK. THIS WAS CORRECTED ON SITE BY TURNING HOT WATER ON. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Comment:
- CLOTHS IN USE FOR WIPING FOOD SPILLS SHALL BE STORED IN SANITIZING SOLUTION BETWEEN USES. CONTAINER HAD LOW CONCENTRATIONS OF SANITIZER. PLEASE CORRECT.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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12/14/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- NO KNIVES ARE STORED BETWEEN PREP TABLES.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: When to Wash
- Comment:
- EMPLOYEES ARE WASHING THEIR HANDS AFTER CLEARING TABLES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- NO KNIVES ARE STORED BETWEEN PREP TABLES.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: When to Wash
- Comment:
- EMPLOYEES ARE WASHING THEIR HANDS AFTER CLEARING TABLES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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07/22/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Olga's Kitchen & Suncoast Smoothies, 23404 Allen Road, Woodhaven, MI 48183 »