- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed soiled baffle filters in exhaust hood at the cookline. Ventilation equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the fryer and stove. Facilities must be kept clean. Clean to sight and touch as needed.
- 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.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- Observed missing coving in the public restroom. Install coving on walls where it is missing.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing handwashing signs for the cookline handsink and the restroom handsinks.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled top of stove and grease on fryer behind the panel door. Non-food contact areas of equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing floor drain cover in the dishwashing area of kitchen. Install a floor drain cover.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/14/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in reach in cooler eggs at 54 F. All potentially hazardous cold food shall be held at 41 F or below. Eggs have been in cooler since last night. Discard all potentially hazardous cold food that have been temperature abused for more then 6 hours. Corrected at time of inspection cooler was adjusted now measuring at 38 F. 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection employee bathroom and several hand wash sinks missing handwash signs. Correct by providing. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection reach in cooler shelves have a build up of food particles. Correct by cleaning at a frequency able to prevent the build up of food particles. Correct as soon as possible a follow up will occur at the next routine 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection bathrooms used by females without a covered trash can. Correct by providing covered trash can for all bathrooms usable by females. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
07/24/2014 | Routine |
| No violation noted during this evaluation. | 12/19/2013 | Follow-up |
| No violation noted during this evaluation. | 12/16/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN BOTTOM OF UPRIGHT COOLER
- 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:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS SUCH AS CHILI
- 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
|
12/09/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Comment:
- raw animal foods stored 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: Ready-to-Eat, Potentially Haza
- Comment:
- DATING WHERE REQUIRED
- 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
|
06/25/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- 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.
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
06/14/2013 | Routine |
- 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 BOXES OF POTATOES AND BAG OF ONIONS STORED ON THE FLOOR. FOOD ITEMS MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. MOVE THE POTATOES AND ONIONS TO PREVENT CONTAMINATION FROM PESTS, CLEANING ACTIVITIES, ETC.
- 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
|
12/14/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline floor
- Problems:
- Soiled
- Corrections:
- Keep 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Locations:
- Cookline floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/26/2012 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Comment:
- Provide protective slip tubes and plastic end caps to encapsulate each of 6 fluorescent light tubes located in the back kitchen and in the dish wash room.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Comment:
- Observed no self closing door mechanism for the rest rooms
- General violation description:
- 6-202.14 - install self door mechanism on both rest room doors.
|
11/04/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- COOK WEARING GLOVES WHEN HANDLING READY-TO-EAT FOODS. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
05/19/2011 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK NOT WEARING GLOVES WHEN HANDLING READY-TO-EAT FOODS. GLOVES MUST BE WORN OR A SUITABLE UTENSIL USED WHEN HANDLING READY-TO-EAT FOODS. WILL FOLLOW UP IN TEN DAYS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Light Bulbs, Protective Shield
- Comment:
- LIGHTS IN BACK STORAGE AREA AND PREP AREAS ARE NOT SHIELDED. INSTALL LIGHT SHIELDS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- LOOSE, WORN FLOOR TILES IN VARIOUS AREAS THROUGHOUT FACILITY. REPAIR/REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/04/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE: THE FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. CONCLUDING WITH THE PROCEDURES TO REMOVE THE RESTRICTIONS. NOTIFYING THE PERSON IN CHARGE. FOLLOWING DIARRHEA OR VOMITING
- General violation description:
- 2-201.11 - REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Ventilation hood system floor-wall juncture
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE GREASE & DUST ACCUMULATION ON FILTERS ABOVE FRONT GRILL AND ON FLOOR - WALL JUNCTION NEXT TO BACK KITCHEN STOVE. THOROUGHLY CLEAN WITH INCREASE FREQUENCY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen floor
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED ON THE BACK KITCHEN FLOOR. CORRECTION MADE: OBSERVED THE WET MOP DRAPED OVER THE SQUEEZE CHAMBER
- General violation description:
- 6-501.16 - MAXIMIZING AIR-FLOW AND DRYING TIME, AND MINIMIZING BACTERIAL GROWTH.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE OWNER KNOWS THE MINIMAL INTERNAL TEMPERATURES NEEDED FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN IS: @ 145*F FOR WHOLE MUSCLE
- General violation description:
- 2-103.11 - BEEF @ 155*F FOR GROUND OR THIN SLICED BEEF, PORK @ 165*F FOR POULTRY & FOR REHEATING FOODS. CORRECTION MADE: FOLLOWING INSTRUCTION THE OWNER KNOWS TO CALIBRATE THE FOOD THERMOMETER TO READ 32*F IN AN ICE & WATER BATH, TO READ 212*F IN BOILING WATER.
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- kitchen ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE PROTECTIVE SLIP TUBES AND PLASTIC END CAPS TO ENCAPSULATE EACH OF 6 FLORESCENT LIGHT TUBES LOCATED IN THE BACK KITCHEN AND IN THE DISH WASH ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom door(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- KEEP THE BOTH REST ROOM DOORS CLOSED DURING HOURS OF FOOD OPERATIONS, RE-ATTACH SELF CLOSING DOOR MECHANISMS.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- back room
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED UNUSED EQUIPMENT AND OTHER UNRELATED MATERIALS STORED IN THE BACK
- General violation description:
- 6-501.114 - REMOVE UNNEEDED ITEMS.
|
11/04/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE ENDS OF THE BLACK DRAIN TUBES FROM THE ICE MACHINE AND BEVERAGE DISPENSER AND THE RIM OF THE FLOOR DRAIN. THE DRAIN LINES WERE OBSERVED MOUNTED WITH WHAT APPEARED TO BE A WIRE TO A LARGE METAL PIPE HANGER. THE PIPE HANGER WAS OBSERVED SECURED TO THE FRAME OF A METAL CABINET WITH SCREWS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
08/12/2010 | Follow-up |
- Critical: Backflow prevention
- Comment:
- UPON ARRIVAL, THE OPERATOR STATED THE DRAIN LINES HAD NOT YET BEEN AIR GAPPED. THE OPERATOR SHOWED THE INSPECTOR THE PARTS TO BE USED FOR THE REPAIR AND HOW IT WILL BE DONE. THE OPERATOR STATES THE REPAIR WILL TAKE PLACE TOMORROW. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
07/23/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Red Hots Inc, 12 Victor, Highland Park, MI 48203 »