- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- back kitchen area
- Comment:
- THE CHLORINE TEST STRIPS THAT WERE USED AT TIME OF VISIT DID NOT CHANGE COLOR DURING SANITIZER SOLUTION TEST. THESE WERE DISCARDED AND ANOTHER SET OF CHLORINE TEST STRIPS WAS USED WHICH WORKED PROPERLY. ITEM CORRECTED DURING INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- KITCHEN STAFF WERE NOT WEARING HATS OR HAIR NETS. HAVE KITCHEN EMPLOYEES WEAR HATS OR HAIR NETS WHEN WORKING WITH FOOD.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Vent hood(s) and Filters Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE VENTILATION HOOD FILTERS ARE GREASY/OILY. CLEAN THE FILTERS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- in the wiping cloth container
- Comment:
- WIPING CLOTH BUCKET DID NOT HAVE CHLORINE SANITIZER. BUCKET EMPTIED, REFILLED AND TESTED OK FOR CHLORINE. ITEM CORRECTED AT TIME OF VISIT.
- 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
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06/05/2015 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- storage shelves
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Two severely dented cans of food on food shelf. Do not stock with usable food. Dispose of cans with severe dents or return to supplier. Corrected by separating for return to supplier.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Cooked chicken and egg rolls used for 3 days not date marked. Corrected by date marking.
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- steam table
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- Egg foo yung gravy in steam table at 85f since this morning. Always reheat to 165f within 2 hours. Corrected by disposing of the gravy.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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11/14/2014 | Routine |
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