- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED BROTH AND SOUP AT 125*F-129*F IN HOT HOLDING STEAMERS. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE HELD AT 135*F OR HIGHER. COOK REHEATED FOOD ON STOVE TO 165*F AND BROTH AND SOUP WERE BOTH HOT HOLDING AT 136*F AT 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)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED MOLD DEVELOPING ON THE INTERIOR SLEEVE OF ICE MACHINE. FOOD EQUIPMENT CONTAINING NON PHF SHALL BE CLEANED AT A FREQUENCY TO AVOID MOLD ACCUMULATION. CLEAN ICE MACHINE. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED A BOX OF CRABS ON THE FREEZER FLOOR. FOOD SHALL BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR INSIDE A COLD HOLDING UNIT. PIC PLACED BOX OF CRABS ON SKID WHICH WAS AT LEAST 6 INCHES ABOVE THE FLOOR. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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06/18/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP HAS BEEN PROVIDED AT THE SOAP DISPENSER.
- 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: Pressure
- Comment:
- CORRECTED. HOT WATER AT HAND SINK ACROSS FROM DISH MACHINE A CONSTANT WATER PRESSURE.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- System Maintained in Good Repa
- Comment:
- CORRECTED. PREP SINK LOCATED NEAR THE 3 COMPARTMENT SINK DOES HAVE HOT OR COLD WATER SUPPLY. ALSO SAME HAND SINK THAT HAD THE HOT WATER PRESSURE ISSUE WITH STRIPPED COLD WATER KNOB HAS BEEN REPAIRED .
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/08/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY OPERATOR PROVIDING PAPER TOWEL AT THE 3 COMPARTMENT SINK.
- 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 at handsink dishwash area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP NOT PROVIDED AT THE HAND WASH SINK AT THE 3 COMPARTMENT SINK AREA. ,
- 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: Pressure
- Items:
- Water under pressure
- Locations:
- hand wash sink(s)
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water pressure to meet demand of use.
- Comment:
- OBSERVED WHEN HOT WATER IS TURNED ON THE WATER QUICKLY LOOSES PRESSURE AND RUNS AT A TRICKLE. REPAIR.,
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- 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:
- PARTIALLY FROZEN PACKAGE OF YELLOW FIN TUNA WAS STORED INSIDE HAND WASH SINK., CORRECTED BY OPERATOR MOVING TUNA TO A NEAR BY COOLER ON THE BOTTOM SHELF. OPERATOR STATED THAT HE WAS GOING TO PREPARE SUSHI WITH IT.
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- CLEAR PLASTIC CONTAINERS HAVE BEEN OBSERVED BEING USED IN THE: ICE BIN WHEN DISPENSING FOR DRINKS RICE WELLS ICE SCOOPS FOR THE ICE AND LADLES WITH LONG HANDLES THAT EXTEND OUTSIDE OF THE CONTAINER ARE MORE SUITABLE UTENSILS.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- prep sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PREP SINK LOCATED NEAR THE 3 COMPARTMENT SINK DOES NOT HAVE HOT OR COLD WATER SUPPLY. REPAIR. ALSO SAME HAND SINK THAT HAS THE HOT WATER PRESSURE ISSUE HAS A STRIPPED COLD WATER KNOB. THE COLD WATER HAS TO BE TURNED ON FROM THE BOTTOM COLD WATER VALVE. REPAIR.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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12/10/2014 | Routine |
- Critical: Backflow Prevention Device, De
- Comment:
- CORRECTED. ATMOSPHERIC VACUUM BREAKER(AVB) HAS BEEN INSTALLED. MUST VERIFY THAT AVB HAS BEEN INSTALLED TO PLUMBING CODE. THIS MATTER WILL BE FORWARDED FOR REFERRAL TO THE CITY OF ALLEN PARK TO VERIFY.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. OPERATOR HAS NOW PROVIDED A WRITTEN PROCEDURE FOR USING TIME AS A PUBLIC HEALTH CONTROL FOR VINEGARED RICE.
- 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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08/05/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- NOT CORRECTED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. OBSERVED VINEGARED RICE IN A RICE POT(WITHOUT TEMPERATURE CONTROLS) AT 111F COVERED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 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)
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07/09/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- BACK FLOW PREVENTION DEVICE NOT PROPERLY INSTALLED. OBSERVED CAP OF ATMOSPHERIC VACUUM PRESSURE DEVICE WAS NOT ATTACHED AT THE MOP SINK FAUCET. ALSO THE HOSE WAS ATTACHED TO THE FAUCET. OPERATOR WAS ASKED TO DETACH THE HOSE AT THE TIME OF INSPECTION THAT ALSO HAD A SPRAY NOZZLE ATTACHED. , ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED PLASTIC WRAP COVERED TUBS OF FRIED RICE WITH TEMPS BETWEEN 50F-55F. , CORRECTED BY OPERATOR REMOVING THE PLASTIC WRAP SO THE COOLING PROCESS CAN CONTINUE.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(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:
- IN THE REACH IN COOLERS NEAR THE GRILL THERE WAS RAW LOBSTER, RAW FISH, AND SHRIMP ABOVE CUT VEGETABLES. AT SUSHI BAR RAW FISH WAS STORED ABOVE THE CUT VEGETABLES. IN THE WALK IN COOLER THERE WAS A BOX OF LEMONS STORED WITHIN THE RAW BEEF AND FISH. , CORRECTED BY OPERATOR REARRANGING THE STORAGE IN THE CORRECT FORMAT. STORAGE FORMAT RECEIVED BY OPERATOR.
- 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:
- OBSERVED VINEGARED RICE IN A RICE POT(WITHOUT TEMPERATURE CONTROLS) AT 108F COVERED. UNTIL A STANDARD OPERATIONAL PROCEDURE CAN BE PROVIDED TO EXPLAIN HOW RICE IS BEING HANDLED, THIS WILL CONTINUE TO BE A VIOLATION. , ,
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED LARGE CUPS WITHOUT HANDLES BEING STORED IN SEVERAL BAGS OF DRY RICE.
- 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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06/11/2014 | Routine |
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