- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Hummous, grape leaves, etc in front deli cooler last more than 24 hours. Date all rte phfs items with a discard date of no longer than 7 days from prep. Corrected today, RTE, PHFs dated.
- 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
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06/09/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY PROVIDING TWO PROBE FOOD THERMOMETERS.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Temperature Measuring Devices
- Comment:
- CORRECTED BY INSTALLING THERMOMETERS IN ALL COOLERS.
- 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)
- Contents of the Plans and Spec
- Comment:
- CORRECTED: - ORANGE/LEMON JUICER IS APPROVED TO BE USED IN THE FACILITY DUE TO EASE OF REMOVING PARTS TO CLEAN AND SANITIZE. - CUT SHEET WAS PROVIDED FOR THE CARROT/APPLE EXTRACTOR THAT IS TO BE INSTALLED. THIS EXTRACTOR IS APPROVED TO BE USED IN THE FACILITY. - A SOUP HOT HOLD UNIT WAS PURCHASED AND INSTALLED TO USE FOR HOT HOLDING THE DAILY SOUP. - SHELVING WAS PROVIDED BY THE MOP SINK FOR CHEMICAL STORAGE AND ANOTHER SHELVING UNIT INSTALLED IN DRY STORAGE ROOM. - MASTERCHEF LIFT-FF BROILER WAS REMOVED. - FACILITY DID NOT INSTALL A POP DISPENSER AND ICE BIN AS ORIGINALLY PROPOSED. A POP COOLER FOR BOTTLES AND CANS HAS BEEN INSTALLED.
- General violation description:
- 8-201.12 - The plans and specifications for a food establishment, including a food establishment specified under # 8-201.13, shall include, as required by the regulatory authority based on the type of operation, type of food preparation, and foods prepared, the following information to demonstrate conformance with Code provisions: (A) Intended menu
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED BY INSTALLING COVE BASE IN THE MENS RESTROOM.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Surface Characteristics
- Comment:
- CORRECTED BY INSTALLING SMOOTH AND EASILY CLEANABLE CEILING TILES IN BOTH RESTROOMS AND THE DRY STORAGE ROOM.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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04/03/2015 | Follow-up |
Restaurant representatives - add corrected or new information about Original Subs, 30086 Ford Rd, Garden City, MI 48135 »