- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- 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:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, and holding by storing raw foods below and away from ready-to-eat foods. Observed shelled eggs stored above cooked pork in the standing reach-in cooler in the kitchen. Store all raw foods away and below all ready-to-eat foods. , Corrected: The PIC moved the raw shelled eggs below the cooked pork. Food is now properly stored in the standing reach-in cooler in the kitchen.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed cracking and chipping on the floor in the kitchen below the 3-compartment sink. Repair or replace the portions of the floor that are cracking and chipping under the 3-compartment sink.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/24/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean up bottles, napkins, etc from area between glass door reach in cooler and tap cooler. Clean up bottle caps.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Locations:
- kitchen prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting board at prep cooler is heavily scored. Resurface or replace.
- 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), Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- kitchen smoker, kitchen flatware tray, bar(s) drainline(s)
- Problems:
- With accumulation of debris, With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- Flatware trays on wire shelves sticky. Accumulation of spices on top of smoker. Lid of grease trap greasy. Clean., Grease on top of PVC drain lines behind the bar. 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.
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- bar(s) floor
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Portion of floor behind the bar is unsealed concrete. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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08/22/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Chlorine test kit provided. VIOLATION CORRECTED.
- 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)
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02/21/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean up bottles, napkins, etc from area between glass door reach in cooler and tap cooler. Clean up bottle caps.
- 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.
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- bar(s) floor
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Portion of floor behind the bar is unsealed concrete. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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02/19/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Comment:
- Refrigerator storage has been corrected. VIOLATION 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
- Comment:
- All PHFs are dated correctly. 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
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08/27/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- kitchen reach-in cooler(s)
- 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:
- Raw eggs stored above vegetable and cooked soup in reach in cooler. Raw beef stored above pickle barrel. Raw animal foods must be stored below and/or away from ready to eat foods. See handout provided., This is a Priority (P) violation. WCHD will return within 10 days to ensure this violation is 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)
- Locations:
- kitchen
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat, potentially hazardous foods (PHFs) are not date marked: sliced ham, turkey, coleslaw, and cooked caramelized onions in prep cooler
- General violation description:
- 3-501.17 - and soup in reach in cooler. Datemark with expiration date of not more than 7 days of opening or preparation (see hand out). , This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected.,
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- kitchen
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards are heavily scored. Resurface or replace.
- 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.
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- bar(s) floor
- Problems:
- Not nonabsorbent in areas subject to moisture
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor behind the bar is unsealed concrete. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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08/19/2013 | Routine |
- Critical: Cooling, Heating, and Holding
- Comment:
- CORRECTED
- General violation description:
- 4-301.11 - A ADDITIONA SINGLE DOOR FREEZER HAS BEEN PROVIDED AND IS LOCATED IN THE AUXILLARY KITCHEN AREA OF THE BANQUET FACILITY.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: THE FACILITY IS 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
- Fixed Equipment, Elevation or
- Comment:
- CORRECTED: THE GREASE TRAP HAS BEEN SEALED TO THE FLOOR.
- General violation description:
- 4-402.12 - (A) Except as specified in ## (B) and (C) of this section, floor-mounted EQUIPMETN that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMENT. (B) If no part of the floor under the floor-mounted EQUIPMENT is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches). (C) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if the floor under the units is maintained clean. (D) Except as specified in # (E) of this section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the EQUIPMENT. (E) The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be: (1) 7.5 centimeters (3 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 50 centimeters (20 inches) from the point of access for cleaning
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED: COVE BASE HAS BEEN INSTALLED WTIHIN THE RESTROOMS.
- 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.
- Floors, Walls, and Ceilings
- Comment:
- 1. CORRECTED: THE CONSTRUCTION OF THE HALLWAY AND DOORWAY TO KITCHEN AREA HAS BEEN COMPLETED. 2. A STAINLESS STEEL SHROUD HAS NOT BEEN INSTALLED ON DUCT OVER THE VENT HOOD. (PER P.I.C. ALL STAINLESS STEEL PIECES ARE CURRENTLY BEING FABRICATED AND WILL BE INSTALLED WITHIN THE WEEK). 3. CORRECTED: THE SIDE CURTAINS ON THE VENT HOOD HAVE BEEN CAULKED TO THE WALL.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Preparation
- Comment:
- A SPLASH GUARD HAS NOT BEEN PROVIDED FOR THE KITCHEN HAND SINK. PROVIDE SPLASH GUARD.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Food Storage
- Comment:
- 1. THE WALL SHELVING INSTALLED AT THE PREP AND 3-COMP SINK IS NOT ACCEPTABLE. REMOVE SHELVING AND PROVIDE NSF APPROVED STAINLESS STEEL SHELVING. 2. CORRECTED: DUNNAGE RACKS HAVE BEEN PROVIDED FOR THE BACK STORAGE AREA.
- 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
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: THE SANDWICH PREP COOLER AND REACH-IN COOLER IN THE KITCHEN ARE NOW HOLDING PROPER FOOD TEMPERATURES. THE FILTER BANK IS STILL MISSING A STAINLESS STEEL SPACER. (PER P.I.C. THE SPACER IS BEING FABRICATED WITH SPLASH GUARD AND SHROUD.)
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Comment:
- CORRECTED: A HAND WASH REMINDER SIGN HAS BEEN INSTALLED AT THE HAND WASH STATION IN THE KITCHEN.
- 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.
- Maintaining Premises, Unnecess
- Comment:
- CORRECTED: ALL CONSTRUCTION MATERIAL AND DEBRIS HAS BEEN REMOVED FROM THE FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
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05/20/2013 | Follow-up |
- Critical: Characteristics
- Comment:
- CORRECTED. NEW ICE BIN DOOR HAS BEEN ORDERED FROM NTSUPPLY.COM, ORDER CONFIRMATION OBSERVED AT TIME OF INSPECTION. VIOLATION CONSIDERED CORRECTED AT THIS TIME WITH THE EXPECTATION THAT THE NEW DOOR WILL BE IN PLACE BEFORE THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
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11/27/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- ICE MAKER door(s)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- ICE MAKER DOOR IS ATTACHED WITH TAPE AND A GALVANIZED HINGE PLEASE REPLACE WITH ONE THAT MEETS MANUFACTURER'S SPECIFICATIONS,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- handsink Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
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10/11/2012 | Routine |
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