- Critical: Hand Drying Provision
- Comment:
- Corrected Observed handwash sink with paper towels provided for employees to properly dry hands
- 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
- Comment:
- Corrected Observed soap provided at handwash sink and properly dispensing.
- 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)
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12/18/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SINKS SHALL BE PROVIDED WITH A WAY FOR EMPLOYEES TO PROPERLY DRY HANDS. OBSERVED HAND WASH SINK AT BAR WITHOUT PAPER TOWELS OR HAND DRYER. PROVIDE ADEQUATE HAND DRYING SYSTEM.,
- 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
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SINKS MUST BE PROVIDED WITH A SUPPLY OF SOAP. OBSERVED BAR HAND WASH SINK WITH SOAP DISPENSER NOT PROPERLY DISPENSING SOAP. PROVIDE SOAP IN A MANNER THAT IT CAN BE EASILY ACCESSIBLE TO EMPLOYEES. ,
- 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)
- 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:
- FOOD MUST BE PROTECTED FROM CONTAMINATION BY STORING AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED IN WALK IN FREEZER A BOX OF FROZEN PEAS AND A BAG OF FROZEN FOOD ITEMS STORED UNDERNEATH RACK. STORE FOOD OFF OF THE FLOOR AND ABOVE 6 INCHES.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SIGNS SHOULD BE PROVIDED AT HAND WASH SINKS TO NOTIFY EMPLOYEES TO WASH HANDS. OBSERVED HAND WASH SINK ADJACENT TO COFFEE MACHINE IN KITCHEN WITHOUT A SIGN. ALSO THE HAND WASH SINK IN THE ROOM WITH THE SMOKER DID NOT HAVE A HAND WASH SIGN. PROVIDE HAND WASH SIGNS AT ALL HAND WASH STATIONS.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- in the Ladies rest room
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A RESTROOM USED FOR FEMALES MUST BE PROVIDED WITH A COVERED RECEPTACLE. OBSERVED IN EMPLOYEE WOMEN'S RESTROOM NO COVERED WASTE RECEPTACLE. PROVIDE A RECEPTACLE WITH A LID.
- 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)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS USED FOR WIPING COUNTERS AND EQUIPMENT HALL BE HELD BETWEEN USES IN CHEMICAL SANITIZER SOLUTION. OBSERVED SANITIZING BUCKET WITH SEVERAL WIPING CLOTHS IN VERY LITTLE SANITIZING SOLUTION AND NOT COMPLETELY SUBMERGED. STORE WIPING CLOTHS COMPLETELY IN SANITIZING SOLUTION IF WET.
- 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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12/09/2014 | Routine |
- Critical: Reduced Oxygen Packaging Witho
- Comment:
- Observed at time of inspection only food that undergoes ROP is raw food. Cooked food is no longer undergoing ROP. Violation Corrected.
- General violation description:
- 3-502.12 - (A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under 3-502.11, a FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method and is identified as a microbiological HAZARD in the final PACKAGED form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum. (B) A FOOD ESTABLISHMENT that packages FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological HAZARD in the final PACKAGED form shall have a HACCP PLAN that contains the information specified under 8-201.14(D) and that: (1) Identifies the FOOD to be PACKAGED
- Critical: Using a Handwashing Sink
- Comment:
- Observed at time of inspection hand wash sink was used only for hand washing. violation corrected.
- 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)
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07/30/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- Observed at time of inspection menus were provided with asterisk to foods that could be ordered raw or under cooked. Disclaimer and reminder statement were also provided. Corrected.
- 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: Consumption of Animal Foods th
- Comment:
- Observed at time of inspection menus were provided with asterisk to foods that could be ordered raw or under cooked. Disclaimer and reminder statement were also provided. Corrected.
- 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)
- Locations:
- prep station cooler
- 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 at time of inspection raw hamburger stored over hot dogs. Corrected at time of inspection hamburger moved underneath ready to eat food. Corrected.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- prep station cooler
- 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 at time of inspection raw hamburger stored over hot dogs. Corrected at time of inspection hamburger moved underneath ready to eat food. Corrected.
- 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: 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:
- Observed in walk in cooler brisket ribs pulled pork that was cooked yesterday without a date mark on it. Corrected at time of inspection date mark provided. 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
- 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:
- Observed in walk in cooler brisket ribs pulled pork that was cooked yesterday without a date mark on it. Corrected at time of inspection date mark provided. 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
- Critical: Reduced Oxygen Packaging Witho
- Items:
- Reduced oxygen packaging process
- Problems:
- Haccp plan does not include
- Corrections:
- Provide.
- Comment:
- (A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under # 3-502.11, a FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) (B) A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified under # 8-201.14(D) and that: (Pf) (1) Identifies the FOOD to be PACKAGED
- General violation description:
- 3-502.12 - (Pf) (2) Except as specified under ## (C) - (E) of this section, requires that the PACKAGED FOOD shall be maintained at 5�C (41�F) or less and meet at least one of the following criteria: (Pf) (a) Has an Aw of 0.91 or less, (Pf) (b) Has a pH of 4.6 or less, (Pf) (c) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the USDA using substances specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact PACKAGE, (Pf) or (d) Is a FOOD with a high level of competing organisms such as raw MEAT, raw POULTRY, or raw vegetables
- Critical: Reduced Oxygen Packaging Witho
- Items:
- Reduced oxygen packaging process
- Problems:
- Haccp plan does not include
- Corrections:
- Provide.
- Comment:
- (A) Except for a FOOD ESTABLISHMENT that obtains a VARIANCE as specified under # 3-502.11, a FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) (B) A FOOD ESTABLISHMENT that PACKAGES POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified under # 8-201.14(D) and that: (Pf) (1) Identifies the FOOD to be PACKAGED
- General violation description:
- 3-502.12 - (Pf) (2) Except as specified under ## (C) - (E) of this section, requires that the PACKAGED FOOD shall be maintained at 5�C (41�F) or less and meet at least one of the following criteria: (Pf) (a) Has an Aw of 0.91 or less, (Pf) (b) Has a pH of 4.6 or less, (Pf) (c) Is a MEAT or POULTRY product cured at a FOOD PROCESSING PLANT regulated by the USDA using substances specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact PACKAGE, (Pf) or (d) Is a FOOD with a high level of competing organisms such as raw MEAT, raw POULTRY, or raw vegetables
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection handwash sink had ice dumped into it, and another handwash sink had large pieces of food residue inside. Handwash sinks can only be used for for hand washing and can not be used as a dump sink or prep sink. Correct by reminding employees handwash sinks are only for hand washing. Correct immediately a follow up will occur in about 10 days.,
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection handwash sink had ice dumped into it, and another handwash sink had large pieces of food residue inside. Handwash sinks can only be used for for hand washing and can not be used as a dump sink or prep sink. Correct by reminding employees handwash sinks are only for hand washing. Correct immediately a follow up will occur in about 10 days.,
- 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)
- 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 food stored on the floor of walk in freezer and cooler. Correct by storing at least 6 in off the ground a follow up will occur at the next routine inspection. Correct as soon as possible.
- 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
- 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 food stored on the floor of walk in freezer and cooler. Correct by storing at least 6 in off the ground a follow up will occur at the next routine inspection. Correct as soon as possible.
- 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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06/27/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- OBSERVED NO ASTERISK FOR BURGER'S )CHOW CHOW CHALLENGER, RED CROWN BURGER) RED CROWN BISTRO TENDER LOIN, SNAPPER TWO WAYS, SALMON OR SALMON AND TENDERLOIN ON SALADS. CORRECT BY PROVIDING AN ASTERISK NEXT TO CONSUMER ADVISORY AND ALL MENU ITEMS THAT CAN BE COOKED TO ORDER. CORRECT IMMEDIATELY, FILL OUT RISK CONTROL PLAN AND SUBMIT TO DAVID PEARSON AT THE WAYNE COUNTY HEALTH DEPARTMENT. FAX # (734)-727-7165. PHONE # 734-727-5891
- 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
|
01/22/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- SUBMIT RISK COMNTROL PLAN FOR MENU ADVISIRY AND ASTERISK ON COOKED TO ORDER ON UNDERCOOKED FOODS,
- 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
|
12/18/2013 | Follow-up |
| No violation noted during this evaluation. | 12/06/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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11/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Red Crown, 15301 Kercheval Ave, Grosse Pointe Park, MI 48230 »