- Critical: Manual and Mechanical Warewash
- Comment:
- Bar glass washer @ 50 ppm chlorine. VIOLATION CORRECTED., Dishmachine at 50 ppm chlorine. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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02/25/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Sanitizer level approximately 10 ppm chlorine. Chlorine must be 50 to 100 ppm. Repair. Do NOT use machine until repaired, or use 3 compartment sink. WCHD will return within 7 days to ensure violation is corrected., ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen dish washing area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Caulking between backsplash and wall (at dish washing area) is moldy. Replace moldy caulk (and 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.
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02/12/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Unused can opener, rice, pans on floor in hot water tank room. 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Wet mops sitting on floor. Hang mops by handle to air dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment
- Locations:
- reach-in cooler, kitchen
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Gaskets broken on both reach in cooler doors. Replace., Electrical outlet plate above steam table is broken, exposing wiring. Replace plate.
- 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.
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08/13/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gaskets broken on both reach in cooler doors. Replace.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gaskets broken on both reach in cooler doors. Replace.
- 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.
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02/28/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Chlorine sanitizer at 100 ppm chlorine. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Comment:
- Chlorine sanitizer at 100 ppm chlorine. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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10/02/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Sanitizer level approximately 10 ppm chlorine. Chlorine must be 50 to 100 ppm. Repair. Do NOT use machine until repaired. WCHD will return within 7 days to ensure violation is corrected., Sign reading "DO NOT USE" posted on machine
- General violation description:
- 4-501.114 - 3 compartment sink set up.,
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Sanitizer level approximately 10 ppm chlorine. Chlorine must be 50 to 100 ppm. Repair. Do NOT use machine until repaired. WCHD will return within 7 days to ensure violation is corrected., Sign reading "DO NOT USE" posted on machine
- General violation description:
- 4-501.114 - 3 compartment sink set up.,
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen spice shelf
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Small handle-less cups used as serving utensils in spices and in sauces. Use utensils with handles and store utensils with handle out of the product.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen spice shelf
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Small handle-less cups used as serving utensils in spices and in sauces. Use utensils with handles and store utensils with handle out of the product.
- 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
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09/11/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- DISHMACHINE SANITIZER BUCKET IS EMPTY TODAY. DISHES ARE BEING WASHED AND SANITIZED IN 3 COMP SINK TODAY BECAUSE DRAINBOARD IS BEING USED TO THAW TORTILLAS. THE DISHMACHINE IS USUALLY USED TO WASH AND SANITIZE DISHES. CORRECT BY PROVIDING SANITIZER SOLUTION BEFORE USING DISHWASHER. RECHECK NEXT INSPECTION. EQUIPMENT MUST BE IN GOOD WORKING ORDER-RECHECK IN 6 MONTHS.
- 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.
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09/18/2012 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING LIGHT SHIELD IN BACK ROOM OVER 3 COMP SINK BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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03/14/2012 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISH MACHINE IS SANITIZING AT 100PPM . ALL LINES HAVE BEEN CHANGED AND MACHINE IS TESTED DAILY. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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10/12/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE IS NOT FEEDING ANY CHLORINE INTO DISHWATER. THERE WAS OPPM CHLORINE SANITIZER IN MACHINE TODAY. THE MACHINE DOES NOT SEEM TO HAVE A PRIMER BUTTON. IT SEEMS THAT RINSE AID IS BEING FED INTO MACHINE IN EXCESS AS WELL. WASH RINSE AND SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIRED. COOK STATED THAT THE DISHES WILL BE WASHED IN THREE COMPARTMENT SINK UNTIL REPAIRED. REMINDER : TEST DAILY ONCE REPAIRED TO ENSURE PROPER SANITIZING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE IS NOT FEEDING ANY CHLORINE INTO DISHWATER. THERE WAS OPPM CHLORINE SANITIZER IN MACHINE TODAY. THE MACHINE DOES NOT SEEM TO HAVE A PRIMER BUTTON. IT SEEMS THAT RINSE AID IS BEING FED INTO MACHINE IN EXCESS AS WELL. WASH RINSE AND SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIRED. COOK STATED THAT THE DISHES WILL BE WASHED IN THREE COMPARTMENT SINK UNTIL REPAIRED. REMINDER : TEST DAILY ONCE REPAIRED TO ENSURE PROPER SANITIZING.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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09/06/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISHMACHINE IS SANITIZING AT 100PPM CHLORINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Comment:
- THE FLOORS HAVE BEEN CLEANED, PEST CONTROL PRODUCT REMOVED. CORRECTED.
- 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.
- Light Bulbs, Protective Shield
- Comment:
- THE LIGHT SHIELD IS REPLACED OVER THE WALK IN COOLER.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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03/11/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- NO CHLORINE IS AVAILABLE AT THE DISHMACHINE TODAY. THE DISHMACHINE SEEMS TO HAVE THE TUBES MIXED UP, THERE IS A LARGE AMOUNT OF SOAP IN THE MACHINE DURING THE RINSE CYCLE. THE SANITIZER BUCKET IS EMPTY. IT WAS TESTED AT DIFFERENT TIMES DURING THE CYCLE TODAY. CORRECT IMMEDIATELY. REVISIT IN 10 DAYS (DISHES ARE CURRENTLY WASHED IN THE 3 COMPARTMENT SINK.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THERE IS A BLUE FRUIT FLY PRODUCT ON THE FLOOR TODAY UNDER THE STORAGE RACK ON THE COOKLINE, CLEAN THE PEST CONTROL PRODUCT SPILL ASAP, RECHECK IN 10 DAYS.,
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING LIGHT SHIELD OVER WIC BY NEXT INSPECTION.,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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02/17/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- FAN(S) FAN(S)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- A) DUSTY FAN BEING USED TO COOL AMBIENT AIR IN FACILITY BLOWING FROM KITCHEN TOWARD GRILL PLEASE ALWAYS KEEP CLEAN AND DUST-FREE TO PRECLUDE DUST CONTAMINATION OF FOOD AND/OR FOOD CONTACT SURFACES B) RUST ON METAL BARS OF MAGNETIC KNIFE RACK IN KITCHEN PLEAS KEEP CLEAN AND RUST - FREE TO PREVENT TRANSFER TO FOOD
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- cooler(s) SCOOP(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STYROFOAM CUP BEING USED TO SCOOP OUT SALSA FROM A PLASTIC TUB PLEASE ALWAYS USE A SCOOP WITH A HANDLE
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- FAN(S) FAN(S)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- A) DUSTY FAN BEING USED TO COOL AMBIENT AIR IN FACILITY BLOWING FROM KITCHEN TOWARD GRILL PLEASE ALWAYS KEEP CLEAN AND DUST-FREE TO PRECLUDE DUST CONTAMINATION OF FOOD AND/OR FOOD CONTACT SURFACES B) RUST ON METAL BARS OF MAGNETIC KNIFE RACK IN KITCHEN PLEAS KEEP CLEAN AND RUST - FREE TO PREVENT TRANSFER TO FOOD
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- cooler(s) SCOOP(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STYROFOAM CUP BEING USED TO SCOOP OUT SALSA FROM A PLASTIC TUB PLEASE ALWAYS USE A SCOOP WITH A HANDLE
- 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
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08/19/2010 | Routine Inspection |
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