Richards, 39305 Plymouth, Livonia, MI 48150 - inspection findings and violations

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants

Business Info

Restaurant name: RICHARDS
Address: 39305 Plymouth, Livonia, MI 48150
Permit #: 029687
Non-smoking facility: No
Last inspection: 02/17/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Richards, 39305 Plymouth, Livonia, MI 48150 »


Inspection findings

Inspection date

Type
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: walk-in cooler wall, condenser in produce walk-in cooler, and the floor of the Victory reach-in freezer. Non-food contact 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.
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no thermometer in the reach-in cooler across from the stove and grill. Food coolers must have conspicuous thermoometers. Provide a conspicuous thermometer in this cooler.
    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)
 02/17/2015Routine
  • Critical: Cooling
    Comment:
    Observed no improper cooling observed. All soups, sauces and rice in cooler under 41 degrees. Corrected
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Preventing Contamination from
    Comment:
    Observed gloves provided for ready to eat foods. 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
  • Effectiveness
    Comment:
    Observed hats worn for when preparing foods. Corrected
    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
 10/07/2014Follow-up
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands Rinsed hands only
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    Observed employee washing hands in 3 compartment sink for less than 20 seconds with no soap or paper towels. Employees must wash hands for at least 20 seconds with soap in a hand sink then dry hands with paper towels. Correct immediately. Corrected at time of inspection by education and by employee washing hands correctly.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Observed 2 five gallon containers of vegetable soup at 55 degrees in walk in cooler. Manager states they were made yesterday. Discard. Potentially hazardous foods must be cooled from 135 degrees to 70 degrees in two hours or less and from 70 degrees to 41 degrees or less in 4 hours or less. Use ice paddles, ice baths, and or shallow pans to cool products rapidly and monitor with thermometer. Correct immediately,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • 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 employee touching sandwich items on cook line with bare hands. Employees must use gloves, tongs or deli tissue when handling ready to eat foods. Correct immediately,
    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
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately,
    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
 09/24/2014Routine
  • Critical: Food Temperature Measuring Dev
    Comment:
    OBSERVED STAB THERMOMETER. CORRECTED
    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: Incidental Food Contact, Crite
    Comment:
    OBSERVED NO WD-40 IN ESTABLISHMENT. CORRECTED
    General violation description:
    7-205.11 - Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubricants with incidental food contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED CHILI AND OTHER FOODS IN STEAM UNIT ON COOK LINE ABOVE 135 DEGREES. 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)
 04/02/2014Follow-up
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO STAB THERMOMETER. PROVIDE AND USE A STAB THERMOMETER TO MEASURE FOOD TEMPERATURES. CORRECT IMMEDAITELY,
    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: Incidental Food Contact, Crite
    Items:
    Lubricant(s)
    Problems:
    Not food grade
    Corrections:
    Provide food grade and approved lubricants.
    Comment:
    OBSERVED WD40 BY SLICER. MANAGER STATES USED ON INSIDE SLICER PARTS. NOT APPROVED TO BE USED ON FOOD EQUIPMENT. USE FOOD GRADE LUBRICANT. CORRECT IMMEDIATLEY,
    General violation description:
    7-205.11 - Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubricants with incidental food contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED CHILI, GRAVY AND OTHER SAUCES AT 120- 130 DEGREES ON STEAM TABLE ON COOK LINE. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
    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)
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    OBSERVED EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY
    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
  • Outside Receptacles
    Items:
    Waste receptacle(s) dumpster
    Problems:
    With doors,lids or covers Broken
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED DUMPSTER LID BROKEN OFF. DUMPSTER LIDS MUST BE TIGHT FITTING. PROVIDE TIGHT FITTING DUMPSTER LIDS. CORRECT IMMEDIATELY
    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.
 03/21/2014Routine
  • Critical: Cooling
    Comment:
    OBSERVED PROPER COOLING IN COOLER. SOUPS UNDER 41 DEGREES. CORRECTED
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling Methods
    Comment:
    OBSERVED SHALLOW PANS AND ICE PADDLE USED TO COOL FOODS. CORRECTED
    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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED BLUE CHEESE, CUT TOMATOES, RAW CHICKEN AND RAW BEEF OBSERVED AT 41 DEGREES OR LESS IN TOP AND LOWER LEVEL OF 4 DOOR PREP COOLER. 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)
  • Cutting Surfaces
    Comment:
    OBSERVED NEW CUTTING BOARD AT BAR. CORRECTED
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
 10/11/2013Follow-up
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED 2 FIVE GALLON CONTAINERS OF FRENCH ONION SOUP MADE LAST NIGHT AT 73 DEGREES IN WALK IN COOLER. DISCARD IMMEDIATELY. SOUPS AT OTHER POTENTIALLY HAZARDOUS FOOD MUST BE COOLER FROM 135 TO 70 DEGREES IN 2 HOURS OR LESS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS OR LESS. CORRECT IMMEDIATELY,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container 5 gallon bucket
    Corrections:
    Utilize long, shallow pans.
    Comment:
    OBSERVED SOUPS COOLING COVERED IN 5 GALLON CONTAINERS. USE SHALLOW PANS, ICE BATHS, ICE PADDLES, OR COMBINATION OF METHODS TO COOL SOUPS RAPIDLY. COOLING INFORMATION PROVIDED AT TIME OF AUDIT. CORRECT IMMEDIATLEY,
    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
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED BLUE CHEESE, CUT TOMATOES, AND RAW CHICKEN AT 46- 51 DEGREES ON TOP LEVEL OF 4 DOOR COOK LINE PREP COOLER DISCARD. OBSERVED CHICKEN SALAD AT 46 DEGREES ON LOWER LEVEL. DISCARD. COOLER AT 45 DEGREES AIR TEMPERATURE. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
    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)
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s) at steam table
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    OBSERVED CUTTING BOARD AT BAR DEEPLY GROOVED. RESURFACE OR REPLACE. CUTTING BOARDS MUST NOT BE DEEPLY GROOVED. CORRECT IMMEDIATELY,
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED SHELVES IN PRODUCE/SOUP WALK IN COOLER WITH EXCESS FOOD DEBRIS ON IT. CLEAN THE SHELVES IN THE WALK IN COOLER. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/25/2013Routine
  • Light Bulbs, Protective Shield
    Items:
    Light shielding plastic coated bulb(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Not provided In reach in cooler
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    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:
    restroom(s) door(s)
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    Observed rest room door ajar
    General violation description:
    6-202.14 - keep restroom door closed during operating hours. Adjust or replace the self closing door device.
 09/24/2012Routine
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    Employee(s) food prep area
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen ice bin(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Observed boxed salary and a box containing raw potatoes wrapped in foil stored on the floor in the walk-in produce cooler. Raise 6" or more off the floor for safe food storage.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
03/08/2012Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Comment:
    1.) Correction Made: Observed ready to eat hard boiled eggs stored up and away from all raw meat storage in the grill line refrigerator. 2.) Correction Made: Observed the raw meat storage by segregated by minimum required cook off temperatures:: top shelf 145*F raw fish with whole muscle meat, middle shelf 155*F raw ground muscle meat, bottom shelf 165*F raw poultry meat
    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
  • Food storage
    Comment:
    1.) Correction Made: Observed boxed vegetables, leaf lettuce, salary and carrots stored on shelf, 6" or more off the floor for safe food storage. 2.)) Correction Made: Observed stored food containers covered in both walk-in coolers. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
  • Food Temperature Measuring Dev
    Comment:
    Correction Made: Observed a stab type food thermometer available for ready use.
    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)
 09/16/2011Follow-up
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
    Locations:
    Beverage Beverage machine pop caps and spigots
    Problems:
    Not cleaned Before use
    Corrections:
    Clean as specified above.
    Comment:
    Observed the in use pop nozzles with visible mold residue
    General violation description:
    4-602.11 - clean prior to use to preclude visible mold accumulation. CORRECTION MADE: Observed the nozzles and associated surfaces cleaned and sanitized with the assurance of increase frequency to preclude future visible mold accumulation.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    Employee(s) Hand wash sink(s)
    Problems:
    Improperly washed hands Washed for less than 20 seconds
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    Observed two food employee performing 10 second hand washing
    General violation description:
    2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employees practice 20 second hygienic hand washing
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Locations:
    walk-in cooler(s) shelves
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    1.) Observed two hard boiled eggs stored below a container of raw chicken at the grill line refrigerated covered food prep storage unit. Guard against raw meat cross contamination from splash or spillage,by storing the ready to eat shelled eggs up and away from all raw meat storage. 2.) Observed raw meat storage not segregated by minimum required cook off temperatures: - raw chicken stored over raw hamburger, - raw chicken stored over raw fish, Segregate raw meat storage by minimum required cook off temperatures:: top shelf 145*F raw fish with whole muscle meat, middle shelf 155*F raw ground muscle meat, bottom shelf 165*F raw poultry meat,
    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
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    dish machine(s) dish washing area
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Correction Made: Observed chemical test strips available and in use to assure a minimum sanitizer strength for chlorine: @ 25 ppm for the dish machine. @ 50 ppm for the sanitizer 3 rd compartment sink, @ 100 ppm for the wiping cloth wet storage.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen ice bin(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    1.) Observed boxed vegetables, leaf lettuce, salary and carrots stored on the floor in the walk-in produce cooler. Raise 6" or more off the floor for safe food storage. 2.) Observed stored numerous food containers without covers found in both walk-in coolers. Place food onto the top shelf or provide a protective food., ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Locations:
    kitchen food service areas
    Problems:
    not available
    Corrections:
    Make available at all times.
    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)
 08/23/2011Routine Inspection
  • Critical: Backflow Prevention Device/Req
    Comment:
    CORRECTION MADE: OBSERVED THE ASSE 1022 DOUBLE CHECK VENTED BACK FLOW DEVICE AND IN LINE 100 MESH WATER SCREEN PROPERLY INSTALLED UP-STREAM OF THE WATER CARBONATOR, DOWN STREAM OF ALL COPPER PIPES AND FITTINGS.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
 07/07/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Comment:
    LENORD SYRUP PROVIDES THE CARBONATED BEVERAGE EQUIPMENT. TODAY WE SEARCHED BUT FAILED TO IDENTIFY WHERE THE WATER LINE CHANGES FROM COPPER TO PLASTIC. The water feed line to the beverage carbonator missing the required ASSE 1022 vented backflow device, install immediately and call W.C.H.D. upon installation.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Backflow Prevention Device/Req
    Comment:
    LENORD SYRUP PROVIDES THE CARBONATED BEVERAGE EQUIPMENT. TODAY WE SEARCHED BUT FAILED TO IDENTIFY WHERE THE WATER LINE CHANGES FROM COPPER TO PLASTIC. The water feed line to the beverage carbonator missing the required ASSE 1022 vented backflow device, install immediately and call W.C.H.D. upon installation. ,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
 04/13/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Comment:
    Observed the water feed line to the beverage carbonator missing the required ASSE 1022 vented backflow DEVICE. Install the ASSE 1022 vented backflow device with a 100 mesh water screen. Locate the backflow device down stream from all copper bearing water lines.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Backflow Prevention Device/Req
    Comment:
    Observed the water feed line to the beverage carbonator missing the required ASSE 1022 vented backflow DEVICE. Install the ASSE 1022 vented backflow device with a 100 mesh water screen. Locate the backflow device down stream from all copper bearing water lines.,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Backflow Prevention Device/Req
    Comment:
    Observed the water feed line to the beverage carbonator missing the required ASSE 1022 vented backflow DEVICE. Install the ASSE 1022 vented backflow device with a 100 mesh water screen. Locate the backflow device down stream from all copper bearing water lines., ,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTION MADE: Observed food contact surfaces are clean to sight and touch, specifically the deflector panel inside the ice machine and the soda pop fountain heads.
    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
  • Food Temperature Measuring Dev
    Comment:
    CORRECTION MADE: Observed digital stab type food thermometer readily available for use.
    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)
  • Light Bulbs, Protective Shield
    Comment:
    CORRECTION MADE: Observed light bulbs protected under the grill line hood and the fluorescent lights protected with the plastic end caps and slip protective tubes.
    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
 03/10/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention backflow/backsiphonage device
    Locations:
    beverage dispenser carbonator(s)
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    OBSERVED AN WATER FEED LINE TO THE BEVERAGE FOUNTAIN WATER CARBONATOR ABSENT A NEEDED ASSE 1022 VENTED BACKFLOW DEVICE WITH AN UPSTREAM 100 MESH IN LINE WATER FILTER
    General violation description:
    5-203.14 - INSTALL NEEDED BACK FLOW DEVICE.,
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention backflow/backsiphonage device
    Locations:
    beverage dispenser carbonator(s)
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    OBSERVED AN WATER FEED LINE TO THE BEVERAGE FOUNTAIN WATER CARBONATOR ABSENT A NEEDED ASSE 1022 VENTED BACKFLOW DEVICE WITH AN UPSTREAM 100 MESH IN LINE WATER FILTER
    General violation description:
    5-203.14 - INSTALL NEEDED BACK FLOW DEVICE., ,
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention backflow/backsiphonage device
    Locations:
    beverage dispenser carbonator(s)
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    OBSERVED AN WATER FEED LINE TO THE BEVERAGE FOUNTAIN WATER CARBONATOR ABSENT A NEEDED ASSE 1022 VENTED BACKFLOW DEVICE WITH AN UPSTREAM 100 MESH IN LINE WATER FILTER
    General violation description:
    5-203.14 - INSTALL NEEDED BACK FLOW DEVICE., , ,
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    inside ice machine shelf
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed: i.) rust cooler deposits on the deflector panel above the ice bin. Clean to sight and touch. ii.) mold residue on the six underside opening to the fountain head dispenser. Clean to sight and touch.,
    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: 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: FOLLOWING INSTRUCTION
    General violation description:
    2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF 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. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Locations:
    walk-in cooler(s) shelves
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    Correction Made: Observed the raw chicken in two open containers found on a shelf above the ground beef storage have been switch
    General violation description:
    3-302.11 - with the raw chicken on the lower shelf and the raw beef stored on the above shelf.
  • Cleaning Freq.,Food Contact Su
    Comment:
    CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN ONCE A WEEK.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Covering receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Locations:
    Outside receptacles covered waste container
    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
  • 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 EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, 155*F GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS. CORRECTION MADE: FOLLOWING INSTRUCTION FOOD EMPLOYEES PRESENT KNOW TO CALIBRATE THE STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen ice bin(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Correction Made: Observed uncovered ice in bins are now covered in between use. Correction Made: Observed packaged carrots and potatoes relocated off the floor onto shelves for storage.
    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 Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Locations:
    kitchen food service areas
    Problems:
    not available
    Corrections:
    Make available at all times.
    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)
  • Hand Cleanser, Availabilty
    Items:
    Soap at handsink wait station
    Locations:
    Wait station Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Correction Made: Observed soap re-stocked at the wait station hand soap dispenser.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen dish washing area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: NEW PAPER ROLL PLACED IN TOWEL DISPENSER.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen dish washing area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: NEW PAPER ROLL PLACED IN TOWEL DISPENSER.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen dish washing area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: NEW PAPER ROLL PLACED IN TOWEL DISPENSER. , CORRECTION MADE: NEW PAPER ROLL PLACED IN TOWEL DISPENSER.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    kitchen ice bin(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    Correction Made: Observed ice scoop handle no longing laying on the ice rather is now laid in a dry clean space above the ice bin.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding plastic coated bulb(s)
    Locations:
    kitchen ceiling lights
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed 3 bare light bulbs under the grill line hood and two fluorescent light missing the plastic end caps to the protective tubes
    General violation description:
    6-202.11 - provide.,
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Locations:
    Public Restroom door
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    Observed rest room door ajar
    General violation description:
    6-202.14 - adjust the door mechanism to fully close the door.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Locations:
    kitchen food service areas
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Correction Made: Observed in use wiping cloths stored in a mild chlorine sanitizer solution equal to "1 cap" bleach with "1 gallon" water.
    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
 02/15/2011Routine Inspection

Do you have any questions you'd like to ask about RICHARDS? Post them here so others can see them and respond.

×
RICHARDS respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend RICHARDS to others? (optional)
  
Add photo of RICHARDS (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Village Cone ShopGrand Rapids, MI
****
LITTLE CAESARSDearborn, MI
*
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
SHISH VILLAGECanton, MI
*****
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
LA BISTECCA
ARCTIC POND/CENTER LINE KITCHEN
275 SOCIAL GRILL & SPIRITS
DENNYS #1028
LAUREL MANOR
RANDOLPH ELEMENTARY SCHOOL
RASNA CATERING & CARRY OUT
BENNIGANS #2310

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants