- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Rice, vegetables accumulating on cook line. Clean., VIOLATION CORRECTED during inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/07/2015 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Dishes - plates, silverware, pots, plastic bowl were not sanitized after washing. Drain water on the dishes tested negative for sanitizer. Corrected by sanitizing in 50 ppm chlorine.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in cooler
- 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 chicken stored over vegetables in the walk in cooler. Corrected by moving the vegetables away from the chicken.
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- kitchen
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Employees did not wash hands after eating before prepping food. Corrected by washing hands.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
09/26/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1) CAN OPENER BLADE HAD OLD DEBRIS. KEEP CLEAN. CORRECTED BY CLEANING. 2) A CLEAVER KNIFE WAS STORED BETWEEN A TABLE AND WALL. CORRECTED BY CLEANING AND STORING CLEANLY.
- 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
|
03/10/2014 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- EMPLOYEE DID NOT SANITIZE FOOD CONTAINERS AFTER CLEANING. ALWAYS WASH, RINSE, SANITIZE., CORRECTED BY SANITIZING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GARLIC IN OIL WAS AT 49F IN TOP OF PREP COOLER, STORED IMPROPERLY ABOVE THE COLD WELL. STORE AT OR BELOW 41F IN THE COLD WELL OR BOTTOM OF COOLER., CORRECTED BY STORING IN COOLER BOTTOM - STATED WILL USE COLD WELL IN FUTURE.
- 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)
|
09/05/2013 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- WHITE PLASTIC GROCERY BAGS STATING "THANK YOU" USED AS FOOD CONTACT SURFACES OF MEATS IN COOLER AND FREEZER UNITS. AS DISCUSSED ZIP LOCK BAGS ARE APPROVED FOOD CONTACT SURFACES., THIS WAS CORRECTED THROUGH EDUCATION.
- 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
- Clean Freq, Nonfood-Contact Su
- Comment:
- DISCONTINUE USE OF CARD BOARD AS SHELF PROTECTOR.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
09/20/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- BEVERAGES COVERED.
- 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
|
03/16/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPEN BOTTLES OF WATER ON KITCHEN PREPARATION TABLES. PROVIDE COVERED CONTAINERS.,
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED FROZEN FISH THAWING IN STANDING WATER.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
03/08/2012 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Comment:
- THREE COMPARTMENT SINK PROPERLY SET UP.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Separation, Packaging, & Segre
- Comment:
- NO CROSS CONNECTION OBSERVED.
- 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
|
09/30/2011 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- PERSON IN CHARGE WAS ASKED PROCEDURES FOR SOILED DISHES TO CLEAN. RINSE AND WASH ANSWER WAS GIVEN. PERSON IN CHARGE WAS ASKED TO SET UP THE THREE COMPARTMENT SINK. FIRST BASIN WAS EMPTY, SECOND BASIN HAD HOT SOAPY WATER AND THIRD HAD SANITIZER SOLUTION. TRAIN EMPLOYEES THE PROPER WAY TO SET UP THE THREE COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE. CORRECT ALL CRITICAL VIOLATIONS WITH IN 10 DAYS. ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- 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 RAW CHICKEN STORED OVER SLICED MUSHROOMS IN WALK IN COOLER. RE-ORGANIZE RAW CHICKEN ON THE LOWEST SHELF.,
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR SCREEN DOOR INSERT HAS RIP IN SCREEN. REPAIR AS NEEDED.
- 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
|
09/21/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- LIDS HAVE BEEN PROVIDED FOR FLOUR AND BAKING SODA.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
03/25/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- THIS IS A REPEAT CRITICAL VIOLATION. CORRECT WITH IN 10 DAYS, A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS. CURRENTLY THREE LIDS ARE DAMAGED ON THE FLOUR AND BAKING SODA CONTAINERS IN REAR PREPARATION AREA. REPLACE THESE LIDS. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Cleaning, Frequency/Restrictio
- Comment:
- CLEAN FLOOR UNDER RACKS IN REAR UTILITY ROOM. CURRENTLY 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.
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- LABEL FLOUR, BAKING SODA IN REAR STORAGE AREA.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- BOWL BEING USED AS SCOOPS FOR FLOUR ,BAKING SODA AND RICE. PROVIDE UTENSIL WITH 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
|
03/21/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- A) NEW BOX IN USE FOR FLOUR STORAGE B) NEW BOWL INSERT IN USE FOR RICE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
10/13/2010 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen food contact surfaces
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- A) BOX FOR DRY FLOUR CRACKED B) HOT RICE HOLDING BOWL SCRATCHED C) DICED (COOKED) PORK BEING STORED IN A PAPER BAG A) PLEASE REPLACE B) PLEASE REPLACE C) COOK TRANSFERRED THE PORK TO A PLASTIC CONTAINER,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen Utensils
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- BOWLS BEING USED AS SCOOPS PLEASE PROVIDE UTENSILS WITH HANDLES
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- PLEASE SEAL TOP OF REAR SCREEN DOOR (AS DISCUSSED)
- 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
|
09/30/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Peking New York Style Chinese Food, 20787 Gibraltar, Brownstown, MI 48183 »