Our Lady Of Mt. Carmel Activity Center, 2609 Tenth Street, Wyandotte, MI 48192 - inspection findings and violations

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Business Info

Restaurant name: OUR LADY OF MT. CARMEL ACTIVITY CENTER
Address: 2609 Tenth Street, Wyandotte, MI 48192
Permit #: 031263
Non-smoking facility: Yes
Last inspection: 03/20/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 03/20/2015Routine
No violation noted during this evaluation. 03/25/2014Routine
No violation noted during this evaluation. 03/16/2012Routine Inspection
No violation noted during this evaluation. 11/21/2011Routine Inspection
  • Critical:
    Comment:
    The milk cooler was at 35f and the milk was at 35f. The gasket on the cooler was changed. Violation had been 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)
  • Critical: Hot and cold holding
    Comment:
    The milk cooler was at 35f and the milk was at 35f. The gasket on the cooler was changed. Violation had been 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)
 12/03/2010Follow-up
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The milk cooler was at 46f and the milk in a small carton was at 47f. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored in the temperature danger zone for more than 4 hours. Discard all the phf that are above 41f and stored in this cooler for more than 4 hours. A follow up inspection will be conducted 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:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The milk cooler was at 46f and the milk in a small carton was at 47f. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored in the temperature danger zone for more than 4 hours. Discard all the phf that are above 41f and stored in this cooler for more than 4 hours. A follow up inspection will be conducted 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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The milk cooler was at 46f and the milk in a small carton was at 47f. Potentially hazardous food shall be stored under 41f. Toxin production or bacterial growth may occur if food is stored in the temperature danger zone for more than 4 hours. Discard all the phf that are above 41f and stored in this cooler for more than 4 hours. A follow up inspection will be conducted 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)
 11/18/2010Routine Inspection
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    A SOILED WET WIPING CLOTH WAS STORED ON THE COUNTER. STORE IT IN THE SANITIZER BUCKET IMMEDIATELY AFTER USE. SOILED WET WIPING CLOTHS BREED BACTERIA.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    A SOILED WET WIPING CLOTH WAS STORED ON THE COUNTER. STORE IT IN THE SANITIZER BUCKET IMMEDIATELY AFTER USE. SOILED WET WIPING CLOTHS BREED BACTERIA.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    A SOILED WET WIPING CLOTH WAS STORED ON THE COUNTER. STORE IT IN THE SANITIZER BUCKET IMMEDIATELY AFTER USE. SOILED WET WIPING CLOTHS BREED BACTERIA.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    A SOILED WET WIPING CLOTH WAS STORED ON THE COUNTER. STORE IT IN THE SANITIZER BUCKET IMMEDIATELY AFTER USE. SOILED WET WIPING CLOTHS BREED BACTERIA.
    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
  • Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    A SOILED WET WIPING CLOTH WAS STORED ON THE COUNTER. STORE IT IN THE SANITIZER BUCKET IMMEDIATELY AFTER USE. SOILED WET WIPING CLOTHS BREED BACTERIA.
    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
 11/04/2009Routine Inspection
  • Critical:
    Items:
    Hot food item(s)
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    1.The cheese filled bread sticks were at 120 f. They were stored inside the warmer designed for pretzels. 2. The cheese burger was at 99f. Store the hot potentially hazardous food above 135f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone between 41f-135f. A follow up inspection will be conducted 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:
    Items:
    Pet(s)
    Problems:
    Present in dining area
    Comment:
    A pet dog came into the dining area at the time of inspection and was in the area for about couple minutes. Pets are not allowed into the dining area unless it is serving a disabled person. A follow up inspection will be conducted with in 10 days.
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
  • Critical:
    Items:
    Hot food item(s)
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    1.The cheese filled bread sticks were at 120 f. They were stored inside the warmer designed for pretzels. 2. The cheese burger was at 99f. Store the hot potentially hazardous food above 135f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone between 41f-135f. A follow up inspection will be conducted 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:
    Items:
    Pet(s)
    Problems:
    Present in dining area
    Comment:
    A pet dog came into the dining area at the time of inspection and was in the area for about couple minutes. Pets are not allowed into the dining area unless it is serving a disabled person. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
  • Critical:
    Items:
    Hot food item(s)
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    1.The cheese filled bread sticks were at 120 f. They were stored inside the warmer designed for pretzels. 2. The cheese burger was at 99f. Store the hot potentially hazardous food above 135f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone between 41f-135f. A follow up inspection will be conducted 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:
    Items:
    Pet(s)
    Problems:
    Present in dining area
    Comment:
    A pet dog came into the dining area at the time of inspection and was in the area for about couple minutes. Pets are not allowed into the dining area unless it is serving a disabled person. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
  • Critical:
    Items:
    Hot food item(s)
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    1.The cheese filled bread sticks were at 120 f. They were stored inside the warmer designed for pretzels. 2. The cheese burger was at 99f. Store the hot potentially hazardous food above 135f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone between 41f-135f. A follow up inspection will be conducted 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:
    Items:
    Pet(s)
    Problems:
    Present in dining area
    Comment:
    A pet dog came into the dining area at the time of inspection and was in the area for about couple minutes. Pets are not allowed into the dining area unless it is serving a disabled person. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
  • Critical:
    Items:
    Hot food item(s)
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    1.The cheese filled bread sticks were at 120 f. They were stored inside the warmer designed for pretzels. 2. The cheese burger was at 99f. Store the hot potentially hazardous food above 135f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone between 41f-135f. A follow up inspection will be conducted 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:
    Items:
    Pet(s)
    Problems:
    Present in dining area
    Comment:
    A pet dog came into the dining area at the time of inspection and was in the area for about couple minutes. Pets are not allowed into the dining area unless it is serving a disabled person. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
  • Items:
    Single-use glove(s)
    Problems:
    Used for multiple purposes
    Corrections:
    Gloves shall only be used for one purpose and then disposed.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Items:
    Locker(s)/designated storage area(s)
    Problems:
    Not used
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Employees stored their personal belongings by the side of the microwave oven and other food stuffs. Store them in a locker.
    General violation description:
    6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
  • Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    The hand wash station was blocked with a tray. Never block the hand wash station. They were removed at the time of inspection and the violation was 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)
  • Items:
    Single-use glove(s)
    Problems:
    Used for multiple purposes
    Corrections:
    Gloves shall only be used for one purpose and then disposed.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Items:
    Locker(s)/designated storage area(s)
    Problems:
    Not used
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Employees stored their personal belongings by the side of the microwave oven and other food stuffs. Store them in a locker.
    General violation description:
    6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
  • Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    The hand wash station was blocked with a tray. Never block the hand wash station. They were removed at the time of inspection and the violation was 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)
  • Items:
    Single-use glove(s)
    Problems:
    Used for multiple purposes
    Corrections:
    Gloves shall only be used for one purpose and then disposed.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Items:
    Locker(s)/designated storage area(s)
    Problems:
    Not used
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Employees stored their personal belongings by the side of the microwave oven and other food stuffs. Store them in a locker.
    General violation description:
    6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
  • Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    The hand wash station was blocked with a tray. Never block the hand wash station. They were removed at the time of inspection and the violation was 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)
  • Items:
    Single-use glove(s)
    Problems:
    Used for multiple purposes
    Corrections:
    Gloves shall only be used for one purpose and then disposed.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Items:
    Locker(s)/designated storage area(s)
    Problems:
    Not used
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Employees stored their personal belongings by the side of the microwave oven and other food stuffs. Store them in a locker.
    General violation description:
    6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
  • Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    The hand wash station was blocked with a tray. Never block the hand wash station. They were removed at the time of inspection and the violation was 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)
  • Items:
    Single-use glove(s)
    Problems:
    Used for multiple purposes
    Corrections:
    Gloves shall only be used for one purpose and then disposed.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Items:
    Locker(s)/designated storage area(s)
    Problems:
    Not used
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Employees stored their personal belongings by the side of the microwave oven and other food stuffs. Store them in a locker.
    General violation description:
    6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
  • Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    The hand wash station was blocked with a tray. Never block the hand wash station. They were removed at the time of inspection and the violation was 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)
 11/03/2008Routine Inspection
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    ONE OF THE KITCHEN FLOOR TILES IS MISSING. REPLACE IT BY NEXT ROUTINE INSPECTION.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 11/14/2007

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