- Critical: Hot Water and Chemical
- Comment:
- Observed at time of inspection heat sanitizing dishwasher is heating the surface of plates and utensils to 160 f as measured by an irreversible thermo strip. Corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
05/22/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection hand wash sink on cook line is providing hot water at 100 F. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Hot Water and Chemical
- Comment:
- Observed at time of inspection heat sanitizing dish washer was un able to change the color on irreversible one way thermometer. A min/max thermometer was run through the dishwasher and the maximum temperature was found to be 145 F. Heat sanitizing dish washer must be able to heat the surface of the utensils to 160 F to properly sanitize dishes. Correct immediately. A follow up will occur in about 10 days. This is a repeat violation fill out risk control plan and submit to David Pearson at the Wayne County Health Department. If violation is not corrected at the next follow up an office consultation with associated fee may occur.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
04/24/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned After any contamination
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener and slicer had a build up of old food particles. Can opener and slicer should be cleaned after every use. Corrected at time of inspection person in charge was notified and equipment was removed for washing. Corrected.
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection hand wash sink on cook line is broken and is not providing hot water of 100 F. Correct immediately by repairing hand wash sink so it provides hot water of 100 F. A follow up will occur in about 10 days.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed at time of inspection heat sanitizing dishwasher is not heating the surface of the plates to 160 F as measured by an irreversible thermometer strip. Thermometer was run through dishwasher and water temperature was found to be at 150 F. Correct immediately by repair/replacing dishwasher so that it heats the surface of plates or utensils to 160 F. A follow up will occur in about 10 days., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection in use knives were stored in crevasse between prep sink and counter top. Store in-use utensils on a clean sanitized surface. Corrected at time of inspection knives were removed for washing. Knives will not be stored in crevasse in the future. Corrected.
- 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
|
04/09/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF OBSERVED STORED IN WALK IN COOLER ABOVE MANY READY TO EAT FOODS. RAW FOODS SHALL BE SPERATE. SEPARATE RAW BEEF IMMEDIATELY., CORRECTED TODAY-BEEF STORED ON LOWER SHELF IN WALK IN COOLER DURING INSPECTION.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COFFEE CREAMERS OBSERVED AT 72 DEGREES F. PACKAGING INDICATED ITEMS NEED TO BE KEPT REFRIGERATED. COOL CREAMERS DOWN/KEEP AT 41 DEGREES OR LOWER IMMEDIATELY., CREAMERS REFRIGERATED DURING INSPECTION. 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)
|
10/11/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Equipment
- Problems:
- Stored over/next to
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- The employee placed cash & Receipt on the cutting board. To prevent contamination do not place any thing on the cutting board. The cash was removed and the cutting board was washed. Violation was corrected by education.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The Pepsi Cooler was at 44.4f and the milk was at 47f. Potentially Hazardous Food shall be stored under 41f. Discard any phf in this cooler if it were stored more than 4 hours. The operator reduced the temperature at the time of inspection and the cooler came down to 34f. Violation was corrected at the time of inspection.
- 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)
|
04/23/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE AND HANDLE ARE SOILED. AT THE TIME OF INSPECTION IT WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- THE ALL PURPOSE CLEANER SPRAY BOTTLES WERE STORED BY THE SIDE OF THE SMOOTHY PACKAGES. AN ACCIDENTAL SPRAY MAY CONTAMINATE THE FOOD. KEEP THE CHEMICALS AWAY FROM THE FOOD AND WITH OTHER CHEMICALS. AT THE TIME OF INSPECTION THE SPRAY BOTTLES WERE REMOVED AND STORED UNDER THE 3 COMPARTMENT SINK. VIOLATION WAS CORRECTED BY EDUCATION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
10/08/2013 | Routine Inspection |
- Critical: Backflow Prevention
- Comment:
- THE DRAIN PIPES WERE SHORTENED AND THE AIR GAP WAS PROVIDED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
05/09/2013 | Follow-up |
| No violation noted during this evaluation. | 10/16/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY REPAIRING THE MACHINE TO SANITIZE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
05/16/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- A CONTAINER OF UTENSILS STORED WITH A DIRTY PLATE AND THE CONTAINER IS NOT CLEAN. CORRECTED BY CLEANING THE CONTAINER AND UTENSILS (AND THE PLATE). THE SLICER HAD DRIED FOOD DEBRIS. CORRECTED BY CLEANING.
- 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
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE DISH MACHINE HOT SANITIZER DID NOT REACH 160F SURFACE TEMP, TESTED ON A PLATE AND ON A BOWL. REPAIR WITHIN 10 DAYS. SANITIZE IN THE 3-COMPARTMENT SANITIZING SINK UNTIL REPAIRED. SANITIZE ALL WARES CLEANED SINCE LAST KNOWN PROPER FUNCTIONING OF THE MACHINE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) reach-in cooler(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW HAMBURGER NEXT TO SANDWICH MEAT IN THE PREP COOLER DRAWER. DIRTY BOXES OF PRODUCE OVER DRESSINGS IN THE WALK IN COOLER. CORRECTED BY MOVING THE RAW HAMBURGER TO BOTTOM OF REACH IN COOLER AND BY MOVING THE DRESSINGS OUT FROM UNDER THE UNCLEAN PRODUCE.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- dish machine(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE SANITIZING TEMP THERMOMETER ON THE DISH MACHINE TO ALLOW DAILY MONITORING OF SANITIZING TEMP.
- 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.
|
04/23/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED: DISH MACHINE TESTED AT 160F ON PLATE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Raw Animal Foods
- Comment:
- CORRECTED BY COOKING OFF THE CONE RAPIDLY AND KEEPING THE BURNER ON.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY HOLDING THE CHICKEN IN THE HOT HOLDER AT 144F.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
11/03/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE DISH MACHINE DID NOT SANITIZE AT 160F SURFACE TEMP WHEN TESTED ON A PLATE. REPAIR TO SANITIZE AT 160F MINIMUM SURFACE TEMP.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- Cookline vertical broiler
- Comment:
- GYRO CONE OBSERVED ON VERTICAL BROILER AT 88F, WITH BROILER TURNED OFF. THE BROILER MUST BE LEFT ON WHEN FOOD IS PRESENT. ENSURE THAT THE CONE IS COOKED ENTIRELY OR DISPOSED OF WITHIN 4 HOURS. THE COOK STATED THAT THE CONES ARE COOKED OFF WITHIN APPROX 90 MINUTES. DO NOT TURN BROILER OFF WHEN A CONE IS PRESENT. *THIS IS A REPEAT CRITICAL VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- COOKED CHICKEN BREASTS ON COUNTER AT COOK LINE OBSERVED HELD OUT OF TEMPERATURE CONTROL AT 65F FOOD TEMP WITHOUT TIME CONTROL MARKINGS. THE CHICKEN IS INTENDED FOR USE UP TO 4 HOURS. PROVIDE TIME CONTROL MARKINGS, AND WRITTEN PROCEDURES FOR HOLDING OUTSIDE OF COOLER OR HOT HOLDER AS STATED ABOVE. THIS IS A REPEAT CRITICAL VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Bearings and Gear Boxes, Leakp
- Items:
- Bearing(s) and gear box(es)
- Locations:
- food prep area
- Problems:
- Not designed and constructed to prevent Leaks
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED AN EMPLOYEE MIXING WITH A NON-FOOD GRADE DRILL WITH MIXER ATTACHED . REPLACE THAT DRILL WITH A FOOD GRADE MIXER MOTOR.
- General violation description:
- 4-204.15 - EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant can not leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Cookline
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
10/19/2011 | Routine Inspection |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- Cookline vertical broiler
- Comment:
- GYRO CONE OBSERVED ON VERTICAL BROILER AT 77F, WITH BROILER TURNED OFF. THE BROILER MUST BE LEFT ON WHEN FOOD IS PRESENT. *CORRECTED BY TURNING BROILER ON. ENSURE THAT THE CONE IS COOKED ENTIRELY OR DISPOSED OF WITHIN 4 HOURS. THE COOK STATED THAT THE CONES ARE COOKED OFF WITHIN APPROX 90 MINUTES.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- 4 TRAYS OF EGGS AND A BATCH OF SAUSAGE HELD AT COOK LINE AT 75F. HOLD AT OR BELOW 41F, OR AT OR ABOVE 135F, OR PROVIDE WRITTEN PROCEDURES AND TIME MARKING TO USE WITHIN 4 HOURS, AND USE OR DISPOSE OF WITHIN 4 HOURS AS DISCUSSED. CORRECTED BY DISPOSING OF THE EGGS, AND REHEATING THE SAUSAGE TO 165F TO DESTROY PATHOGENS, AND THEN RAPID COOLING IN THE WALK IN COOLER. IN THE FUTURE, SAUSAGE WILL COOKED PER ORDER IN THE MORNING UNTIL 9 AM, AND THEN A BATCH COOKED AND USED FOR 4 HOURS, WITH TIME CONTROL USING TIME MARKINGS WITH WRITTEN PROCEDURES.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
04/13/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/29/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAW FOR EMPLOYEE DRINKS.......OPEN DRINK OF COFFEE STORED ON ICE MACHINE....CORRECTED AT TRIME OF VISIT BY REMOVING FROM FOOD WORK AREA.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS IN COOLERS.....REMOVE OLD DATES AT DISH WASH AREA AND TRAIN WORKERS TO WRITE LEGIBLE AND ACCURATE NUMBERS.....TUNA SALAD DATED 9/3 WHICH WAS MEANT TO BE 9/30.....HOWEVER FOOD MADE ON 9/3 SHOULD HAVE BEEN DISCARDED LONG AGO. MANY PREPARED FOODS OBSERVED WITH OUT DATEMARKING.....COLE SLAW, SOUPS, DRESSINGS, SAUCES, AND OTHER POTENTIALLY HAZARDOUS FOODS NEED TO BE DATEMARKED. RETRAIN ALL EMPLOYEES TO PROPERLY DATEMARK FOODS BEFORE PUTTING INTO THE WALK IN COOLER AND REMOVE OLD DATES ON CONTAINERS BEFORE USING FOR FOOD STORAGE. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX ...@ 734-727-7165
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- , , RAW CHICKEN STORED NEXT TO RAW BEEF IN WALK IN COOLER AND RAW BEEF KABOBS STORED NEXT TO DRESSINGS (SOLO CUP) ON 2ND SHELF......CORRECTED AT TIME OF VISIT BY RELOCATING RAW CHICKEN TO ONE BOTTOM SHELF OF STORAGE AND BEEF KABOB WERE RELOCATED TO A BOTTOM SHELF SEPARATED FROM RAW CHICKEN.......CORRECTED AT VISIT. MAINTAIN RAW ANIMAL FOODS SEPARATE FROM OTHER FOODS AND ENSURE RAW CHICKEN IS STORED SEPARATE FROM OTHER FOODS INCLUDING OTHER TYPES OF RAW MEATS......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX..@ 734-727-7165
- 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
|
09/30/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/13/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Parthenon Coney Island, 39910 Ford Rd., Canton, MI 48187 »