- Critical: Common Name
- Comment:
- CORRECTED: Spray bottles containing poisonous or toxic materials are now properly labeled with the common name of the solution inside the spray bottle.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: Paper towels were observed at the hand washing sink near the soup station. Paper towels are now provided at all hand washing sinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED: Potential cross contamination has been eliminated in the walk-in freezer. Observed frozen hand cut raw chicken that was being stored on the bottom shelf of the walk-in freezer. Observed frozen raw beef and frozen raw hamburgers being stored on the shelf above the frozen hand cut raw chicken in the walk-in freezer. Observed frozen butterfly shrimp being stored above the frozen raw beef and frozen raw hamburgers. Observed ready-to-eat frozen foods such as grape leaves being stored above the frozen butterfly shrimp.
- 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
- Comment:
- CORRECTED: Observed cold saut�ed spinach at 41 F, shredded lettuce at 41 F, sliced tomatoes at 41 F, and diced tomatoes at 40 F in the top cold holding portion of the reach-in cooler on the cook line.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: Ready-to-eat, potentially hazardous cold food items that are held for more than 24 hours have been properly date marked. Observed chicken noodles soup, lemon rice soup, sliced tomatoes, diced tomatoes, cooked chicken, and tuna salad in the walk-in cooler that were now properly date marked. Observed coleslaw and sliced tomatoes in the salad reach-in cooler that were now properly date marked. Observed sausage gravy and tuna salad in the reach-in cooler on the cook line that were now properly date marked.
- 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
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04/24/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be identified with the common name of the material. Observed a two spray bottles of a chemical solution near the hand washing sinks in the ware washing area that were not labeled. Label all spray bottles with the common name of the material inside the spray bottle. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each hand washing sink shall be provided with individual disposable towels. Observed a hand washing sink near the soup station that was not provided with paper towels Provide paper towels at all hand washing sinks. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen hand cut raw chicken that was stored above and cut and hand prepared frozen raw beef and frozen raw hamburgers. The frozen raw beef and frozen raw hamburgers were stored above frozen butterfly shrimp. Since the raw chicken was prepared in the food establishment it is not commercially sealed and could potentially cross contaminate the frozen raw beef, frozen raw hamburger, and frozen raw butterfly shrimp. Since the raw beef and raw hamburger was prepared in the food establishment it is not commercially sealed and could potentially contaminate the frozen raw butterfly shrimp. Follow proper food storage or raw food items that are prepared in the food establishment and then frozen. Ready-to-eat foods above stored on top followed by fish, followed by raw beef, and chicken stored below all raw products. ,
- 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:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed cold sauted spinach at 45 F, shredded lettuce at 44 F, sliced tomatoes at 45 F, and diced tomatoes at 45 F in the top cold holding portion of the reach-in cooler on the cook line. Discard all potentially hazardous cold foods that are above 41 F. Maintain potentially hazardous cold food at 41 F or less.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed chicken noodles soup, lemon rice soup, sliced tomatoes, diced tomatoes, cooked chicken, and tuna salad in the walk-in cooler that were not date marked. Observed coleslaw and sliced tomatoes in the salad reach-in cooler that were not date marked. Observed sausage gravy and tuna salad in the reach-in cooler on the cook line that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the unisex employee restroom in the basement with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Cloths in-use for wiping counters and other equipment shall be held between a chemical sanitizer solution. Observed wiping cloths being stored on the counters near the server station, salad prep station, soup station, and the cook line. Wiping cloths must be stored in a chemical sanitizer solution between uses.
- 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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04/09/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. CONSUMER ADVISORY PROVIDED ON THE KIDS' MENU FOR EGGS.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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11/11/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY NOT PROVIDED FOR EGGS ON THE KIDS MENU. PROVIDE.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW GROUND BEEF STORED ABOVE COOKED PASTA AND VEGETABLES IN DRAWERS UNDER THE GRILL. 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. , CORRECTED BY OPERATOR STORING RAW ANIMAL FOODS AND READY EAT FOODS PROPERLY., CORRECTED B OPERATOR STORING RAW ANIMAL FOODS AND READY EAT FOODS PROPERLY.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- HAND WASH SINK AT THE WAITRESS STATION AND IN THE KITCHEN WERE BLOCKED BY WIPING CLOTH BUCKETS., CORRECTED BY OPERATOR MOVING THE WIPING BUCKETS.
- 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- 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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10/30/2014 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- TONGS OBSERVED IN ON TOP OF SALAD IN WAIT STAFF AREA. ALL UTENSILS SHALL BE PROPERLY STORED TO PREVENT CONTAMINATION AND SPREADING PATHOGENS. REMOVE TONGS AND STORE PROPERLY IMMEDIATELY., CORRECTED-TONGS PROPERLY STORED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-THERMOMETER RETRIEVED BY STAFF MEMBER DURING INSPECTION.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Cookline
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS ON COOKLINE TRUE COOLER HELD ON MIDDLE SHELF AND BY OTHER FOODS. ALL RAW ANIMAL FOODS SHALL BE SEPARATED FROM OTHER FOODS TO PREVENT CONTAMINATION. SEPARATE EGGS IMMEDIATELY., CORRECTED-EGGS STORED SEPARATELY TODAY DURING INSPECTION.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-CHLORINE TEST STRIPS RETRIEVED BY EMPLOYEE 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
- Locations:
- Cookline
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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04/08/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- KNIVES ARE NOT STORED BETWEEN PREP TABLES IN KITCHEN TODAY. THEY ARE ON PREP TABLE(CLEAN DRY SURFACE).
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- RTE PHF'S MUST BE DATED WITH A DISCARD DATE 7 DAYS FROM PREP/SLICE/OPEN. LABELS WERE PURCHASED, MANAGEMENT WILL MONITOR DAILY. RTE, PHF'S WERE DATE MARKED AT TIME OF INSPECTION. VIOLATION CORRECTED.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTH BUCKETS ARE USED TODAY, WITH SANITIZER, FOR WIPING CLOTHS. VIOLATION CORRECTED.
- 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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10/22/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) knives
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DO NOT STORE KNIVES BETWEEN PREP TABLE AND HANDSINK. THIS SPACE IS NOT CLEAN. PROVIDE A CONVENIENT KNIFE RACK OR STORE ON A CLEAN DRY SURFACE. KNIVES WERE EREMOVED FROM BETWEEN EQUIPMENT AT TIME OF INSPECTION. MONITOR DAILY, RECHECK IN 10 DAYS. FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED BEFORE USE.,
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED TO DISCARD WITHIN 7 DAYS. DATE MARK RICE, PASTAS, SLICED MEATS, PORTIONED COOKED MEATS, ETC. CORRECT IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION. CLOTHS FOUND ON COOKLINE TODAY ON PREP TABLE. WIPING CLOTH BUCKET WAS FILLED AND USED FOR CLOTHS TODAY, CORRECTED. PROVIDE A BIN FOR DIRTY WIPING CLOTHS AT WAITSTATION BY NEXT INSPECTION. CLOTHS WERE SITTING IN A PILE ON COUNTER TODAY. CORRECT BY NEXT INSPECTION.,
- 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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09/24/2013 | Routine |
Restaurant representatives - add corrected or new information about Rams Horn, 6356 Greenfield Rd, Dearborn, MI 48126 »