- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Today there was a bucket and whisk stored in the handwash sink in the dough area. Do not set items in handwash sink, keep clear at all times. Corrected today, bucket and whisk moved.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The ceiling especially around the vents is soiled. Increase cleaning frequency, recheck in 6 months, next routine.
- 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.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Employees are not wearing hair restraints today. Correct by next inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The gaskets on the pizza cooler are broken today and hanging off. Repair by next inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The ventilation hoods and the conveyor are soiled today. The hoods and filters have an accumulation of grease/dust and particles that are hanging off filters. The conveyors have an accumulation of food debris built up under them. Clean regularly. Recheck in 6 months. The wood boards that are holding the pizza screen racks also are soiled, clean regularly.
- 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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01/16/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- NO GNATS WERE OBSERVED DURING FOLLOW UP INSPECTION. PIC AND STAFF ELIMINATED PESTS. CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Handwashing Cleanser, Availabi
- Comment:
- LIQUID HAND SOAP IS PROVIDED AT ALL HAND WASHING SINKS. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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08/04/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- GNATS ARE FLYING THROUGHOUT THE ESTABLISHMENT, THE ESTABLISHMENT SHALL BE FREE OF PESTS. PESTS SHALL BE CONTROLLED BY ELIMINATING THEM FROM THE PREMISES THROUGH TRAPPINGS OR ASSISTANCE FROM A PROFESSIONAL PEST CONTROL COMPANY. GET RID OF PESTS. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT BOTH HAND WASH SINKS IN KITCHEN AREA. DRYING PROVISIONS SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASHING SINK. PIC PROVIDED PAPER TOWELS DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SOAP AT BOTH HAND WASH SINKS IN THE KITCHEN AREA. EACH HAND WASHING SINK OR 2 ADJACENT HAND WASHING SINK SHALL BE PROVIDED WITH HAND CLEANING LIQUID, POWDER, OR BAR OF SOAP. PROVIDE SOAP. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON-IN-CHARGE(PIC) WAS NOT FAMILIAR WITH THE BIG 5 FOOD BORNE ILLNESSES AND THE 5 SYMPTOMS ASSOCIATE WITH THESE ILLNESSES. THE BIG 5 FOOD BORNE ILLNESSES INCLUDE THE FOLLOWING: (1) SALMONELLA, (2) ECOLI, (3) SHIGELLA, (4)NOROVIRUS, AND (5) HEPATITIS A. THE 5 SYMPTOMS ASSOCIATE WITH THESE ILLNESSES ARE (1) VOMITING, (2) DIARRHEA, (3) JAUNDICE, (4)SORE THROAT WITH A FEVER, AND (5) OPEN SORES WITH PUS. EMPLOYEES THAT HAVE THESE SYMPTOMS SHALL REPORT THIS TO THE PIC. INSPECTOR HAS EDUCATED PIC AND PROVIDED HAND OUT. CORRECTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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07/11/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- OBSERVED HAND SINK IN EMPLOYEE BATHROOM PROVIDING HOT WATER. 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: Potentially Hazardous Food (Ti
- Comment:
- Observed in prep cooler tomato's 41 F, ham 41 F, salami 41 F, cooler is holding food at 41 F or below. 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)
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01/03/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Locations:
- restroom(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hand sink in employee bathroom not providing hot water. Correct by providing hot water to bathroom hand sink. Employees are currently using hand sink outside bathroom to wash hands. Correct immediately. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed in prep cooler ham, cut tomatoes at 44 F, lettuce between 45-47 F. All cold potentially hazardous food shall be held at 41 F or below. Correct by holding all potently hazardous cold food at 41 F or below. Temperature abused food was discarded in my presence. Correct immediately a follow up will occur in about 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)
- Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on the inside on the reach in cooler and two microwaves. Shelves in the dry storage were crusty and need to be wiped down and in the reach in freezer ice is starting to build up on the condenser and there is an icicle approximately 8 in long hanging from the ceiling. Correct by cleaning at a frequency capable of preventing the build up of food, soil and ice. A follow up will occur at next routine inspection.
- 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
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12/13/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER SOILED. , CAN OPENER CLEAN.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- WALK IN COOLER FLOOR AND AROUND MIXER FLOOR SOILED.
- 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 light shield(s)
- Locations:
- ceiling light shield (s)
- Problems:
- Not provided In service area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELD MISSING IN KITCHEN.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- DURING INSPECTION FRONT DOOR OPENED ALSO, PROVIDE DOOR SWEEP FOR REAR DOOR GAP ALONG BOTTOM.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- CEILING DAMAGED IN REST ROOM.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/12/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- back kitchen area food prep area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed the paper hand towel dispenser is empty
- General violation description:
- 6-301.12 - restock. CORRECTION MADE: Observed restocked the back kitchen hand wash sink paper towel dispenser.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- ceiling light shield (s)
- Problems:
- Not provided In service area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed a ceiling two fluorescent light fixture missing its protective light cover
- General violation description:
- 6-202.11 - install the missing protective light panel.
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12/13/2012 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTION MADE: Observed food grade clear plastic wrap used to cover dough stored in the cooler.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
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07/11/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- walk-in cooler(s) storage area
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- Observed dough stored in black plastic bags not considered food grade
- General violation description:
- 4-101.11 - use approved food grade plastic bags transparent in color.,
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) storage shelves
- 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:
- Observed packaged raw hamburger stored on above shelf over packaged of cooked ham
- General violation description:
- 3-302.11 - store raw meats down and away from all ready to eat foods. CORRECTION MADE: Observed packaged raw hamburger stored on bottom shelf
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- ceiling light shield (s)
- Problems:
- Not provided In service area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed unprotected panel of fluorescent lights
- General violation description:
- 6-202.11 - replace missing light shield panel.
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06/13/2012 | Routine |
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