- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. Observed no hand washing signage in the men's and women's restroom that is used by employees and the public in the banquet hall. Place hand washing signage in the men's restroom that is used by employees and the public in the banquet hall.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
02/20/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Ice machine cleaned and sanitized. VIOLATION 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
|
08/21/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Interior of ice machine (including splash guard and inside of door) has mold buildup. Clean and sanitize this food contact surface. WCHD will return within 7 days to ensure this violation is 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Plastic cap, paper on floor behind range. Mold in 3 compartment sink drain cup. Clean.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen dry storage room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs on shelves in small dry storage room off of kitchen. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/14/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- bar(s) Ventilation hood canopy
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Ventilation hood filter at bar flat top grill is greasy. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/03/2014 | Routine |
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- bar(s) floor drain
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Broken tile around floor drains under bar. Repair tile and clean area.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/15/2013 | Routine |
| No violation noted during this evaluation. | 02/07/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED CHEESE TESTED 41 F AND LOWER
- 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)
|
10/19/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen 2 door cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESE, BURGER TESTED 44 - 45 F PLEASE DO NOT USE THIS COOLER FOR STORAGE OF ANY PHF'S UNTIL CAPABLE OF HOLDING THEM 41 F OR LOWER TODAY, ALL PHF'S MOVED TO WALK IN COOLER,
- 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)
|
10/09/2012 | Routine |
- 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:
- FRONT DOOR PROPPED OPEN WITH A WEDGE PLEASE KEEP CLOSED DURING BUSINESS HOURS TO HELP PREVENT THE ENTRY OF PEST(S)
- 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
|
05/08/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CHUNK OF CHEESE TESTED 41 F
- 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)
- Critical: System Maintained in Good Repa
- Comment:
- HANDSINK IS FUNCTIONAL AND DRAIN IS WORKING PROPERLY BEHIND BAR
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/15/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL PHF'S STORED IN THE TWO DOOR COOLER IN THE KITCHEN TESTED 55 - 59 F PLEASE IMMEDIATELY TRANSFER THOSE PHF'S THAT HAVE RECENTLY BEEN PUT THERE (LESS THAN FOUR HOURS) AND DISCARD THOSE HELD LONGER THAN FOUR HOURS PLEASE CONSIDER USE OF FREEZER FOR FIRST ,
- 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)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- cooler(s) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- TWO CARTONS OF EGGS AND BURGER STORED ON TOP SHELF ABOVE READY TO EAT (RTE) FOODS PLEASE ALWAYS STORE RAW ANIMAL ORIGIN PRODUCTS BELOW AND AWAY FROM THOSE FOODS THAT ARE RTE, PIC PUT EGGS AND BURGER ON BOTTOM 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLEASE REPAIR DRAIN BELOW HANDSINK TO FACILITATE FREQUENT HANDWASHING AS REQUIRED,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- cooler(s) COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- PLEASE CONSIDER USE OF FREEZER FOR FIRST STEP OF TWO STEP COOLING AS DISCUSSED AS USE OF ABOVE COOLER MAY PUT UNDUE STRESS ON ITS ABILITY TO KEEP AIR TEMP COLD ENOUGH TO HOLD OTHER FOODS 41 F OR LOWER
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE ALWAYS MAINTAIN SUPPLY OF HANDSOAP AT ABOVE MENTIONED SINK
- 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)
|
12/02/2011 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED SOUP AND CHILI REHEATED TO LESS THAN 165F BEFORE BEING PLACED INTO THE HOT HOLDING UNIT. WHEN REHEATING FOR HOT HOLDING, FOOD MUST BE HEATED TO 165F OR HOTTER WITHIN 2 HOURS BEFORE BEING HELD AT 135F OR HOTTER. HEAT SOUP AND CHILI TO AT LEAST 165F BEFORE PLACING INTO THE HOT HOLDING UNIT. CORRECTED DURING INSPECTION BY PLACING THE SOUP AND CHILI BACK ONTO THE RANGE AND HEATING TO >165F.
- 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).
|
06/27/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/17/2010 | Routine Inspection |
- Critical:
- Comment:
- The cooler was at 43.5 f and the ground beef was at 39f. The cooler temperature was lowered. Violation had been 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)
- Critical:
- Comment:
- The cooler was at 43.5 f and the ground beef was at 39f. The cooler temperature was lowered. Violation had been 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)
- Critical: Hot and cold holding
- Comment:
- The cooler was at 43.5 f and the ground beef was at 39f. The cooler temperature was lowered. Violation had been 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)
|
06/23/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door in rail cooler was at 44f and the beef patties are at 43.4 f. Discard all the potentially hazardous food that are above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Do not store any potentially hazardous food in this cooler until it maintains 41f or lower.,
- 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)
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door in rail cooler was at 44f and the beef patties are at 43.4 f. Discard all the potentially hazardous food that are above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Do not store any potentially hazardous food in this cooler until it maintains 41f or lower.,
- 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)
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door in rail cooler was at 44f and the beef patties are at 43.4 f. Discard all the potentially hazardous food that are above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Do not store any potentially hazardous food in this cooler until it maintains 41f or lower.,
- 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)
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door in rail cooler was at 44f and the beef patties are at 43.4 f. Discard all the potentially hazardous food that are above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Do not store any potentially hazardous food in this cooler until it maintains 41f or lower.,
- 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door in rail cooler was at 44f and the beef patties are at 43.4 f. Discard all the potentially hazardous food that are above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days. Do not store any potentially hazardous food in this cooler until it maintains 41f or lower.,
- 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)
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The small microwave oven in the kitchen was soiled inside on the top. clean it.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The small microwave oven in the kitchen was soiled inside on the top. clean it.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The small microwave oven in the kitchen was soiled inside on the top. clean it.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The small microwave oven in the kitchen was soiled inside on the top. clean it.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The small microwave oven in the kitchen was soiled inside on the top. clean it.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
06/14/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Polish Leg Of Am Vets Po #7, 438 Ford, Wyandotte, MI 48192 »