- Critical: Handwashing Cleanser, Availabi
- Comment:
- AN AUTOMATIC SOAP DISPENSER NOW EXISTS AT THE HAND WASH SINK NEAR THE DISH WASH MACHINE. VIOLATION CORRECTED.
- 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)
- Critical: Mechanical Warewashing Equipme
- Comment:
- THE DISH WASH MACHINE IS NOW PROVIDING ADEQUATE FINAL HOT WATER SANITIZING FINAL RINSE (WASHED ITEMS REACH AT LEAST 160 F). VIOLATION CORRECTED.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- AFTER A TWO OPERATION CYCLES, THE GLASS WASH MACHINE DISPENSED ADEQUATE IODINE SANITIZER (APPROXIMATELY 12.5 PARTS PER MILLION). HOWEVER, IODINE TEST STRIPS COULD NOT BE LOCATED ON SITE. ACQUIRE STRIPS AND FAX OR E-MAIL THE RECEIPT/INVOICE TO MY ATTENTION AS PROOF OF COMPLETION. COMPLETE THIS IMMEDIATELY. BECAUSE THIS ITEM REMAINS FROM DECEMBER 2014, THE NEXT ENFORCEMENT STEP IS AN OFFICE CONSULTATION.
- 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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01/13/2015 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWELS ARE NOW AVAILABLE FOR USE AT BOTH THE BAR AND DISH MACHINE AREA HAND SINKS. VIOLATION IS CORRECTED.
- 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:
- THE BAR AREA HAND SINK NOW HAS HAND SOAP. A NEW SOAP DISPENSER IS ON SITE BUT YET TO BE INSTALLED FOR THE HAND SINK NEAR THE DISH MACHINE. A REVISIT WILL OCCUR AFTER JANUARY 6 2014 TO VERIFY THAT THE NEW DISPENSER IS INSTALLED.,
- 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)
- Critical: Mechanical Warewashing Equipme
- Comment:
- THE DISH WASH MACHINE IS STILL NOT ACHIEVING A FINAL DISH TEMPERATURE OF 160 F. NOTE THAT THE FINAL RINSE WATER TEMPERATURE WOULD NEED TO BE 180 F OR HIGHER BECAUSE THIS IS NOT A STATIONARY RACK MACHINE. A REVISIT WILL OCCUR AFTER JANUARY 6 2015 TO VERIFY THAT AN ADEQUATE FINAL RINSE TEMPERATURE IS BEING ACHIEVED.,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- THE NEW IODINE TEST STRIPS ARE ON BACK ORDER. NO DETECTABLE IODINE RINSE WAS ACHIEVED TODAY. NOTE THAT THE RINSE WATER MUST BE AT LEAST 68 F FOR IODINE SANITIZER. A REVISIT AFTER JANUARY 6 2015 WILL OCCUR TO VERIFY THAT NEW TEST STRIPS ARE OBTAINED AND THAT THE GLASS WASH MACHINE IS PROVIDING ADEQUATE IODINE RINSE.,
- 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)
- Good Repair and Proper Adjustm
- Comment:
- THE SOAP DISPENSER NO LONGER LEAKS. ITEM IS CORRECTED.
- 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.
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12/22/2014 | Follow-up |
- Critical: Hand Drying Provision
- Locations:
- By the Hand wash sink(s)
- Comment:
- HAND DRYING PROVISION NEEDED AT TWO HAND WASH SINKS: A) SINK NEAR DISH WASH MACHINE (DISPENSER BROKEN) B) SINK IN BAR (PROVIDE PAPER TOWELS) CORRECT THIS ITEM PRIOR TO DECEMBER 19 2014.,
- 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
- Locations:
- By the Hand wash sink(s)
- Comment:
- TWO HAND WASH SINKS ARE IN NEED OF SOAP: A) HAND WASH SINK NEAR DISH WASH MACHINE (SOAP DISPENSER BROKEN) B) HAND WASH SINK IN BAR AREA (NEEDS HAND SOAP) PROVIDE FUNCTIONING DISPENSER OR OTHER SOAP PRIOR TO DECEMBER 19 2014., ,
- 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)
- Critical: Mechanical Warewashing Equipme
- Locations:
- in the Dish machine
- Comment:
- DISH MACHINE HOT WATER SANITIZER RINSE DID NOT COMPLETELY BLACKEN INDICATOR TEST TAPE ON A DISH RUN THROUGH MACHINE, ALTHOUGH WATER IN BOTTOM OF DISH MACHINE BASIN WAS 174 F AS PER MY FOOD THERMOMETER. FINAL SANITIZER RINSE WILL BE CHECKED AGAIN DURING REVISIT IN ABOUT 7 DAYS., ,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Sanitizing Solutions, Testing
- Locations:
- in the glasswasher
- Comment:
- BAR GLASS WASH MACHINE FINAL IODINE RINSE DID NOT INDICATE ON IODINE TEST STRIPS. TEST STRIPS ON SITE WERE PAST EXPIRATION DATE. REPLACE THE TEST STRIPS PRIOR TO DECEMBER 19 2014. A REVISIT WILL OCCUR AROUND THAT DATE., ,
- 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)
- Food Storage Containers, Ident
- Items:
- Food item(s), Food item(s)
- Problems:
- Not identified, Not identified
- Corrections:
- Label containers with common name., Label containers with common name.
- Comment:
- LARGE PLASTIC BINS OF FLOUR, BREAD CRUMBS AND PLASTIC BOTTLES ON COOKLINE NOT LABELED. ITEMS LABELED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- in the Ventilation hood canopy
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- SOME OF THE LIGHT BULBS IN THE COOKLINE VENT HOOD DO NOT WORK. REPLACE BULBS AND/OR REPAIR SOCKETS.
- 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.
- Good Repair and Proper Adjustm
- Locations:
- next to Dish machine
- Comment:
- DISH SOAP DISPENSER NEAR DISH WASH MACHINE LEAKS WATER. REPAIR OR REPLACE FIXTURE.,
- 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.
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12/12/2014 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- can opener(s)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CAN OPENER AND ITS BLADE FOUND TO BE UNCLEAN. ALL FOOD CONTACT EQUIPMENT SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN CAN OPENER IMMEDIATELY., CORRECTED-CAN OPENER CLEANED TODAY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPEN PACKAGES OF CUT LEAFY GREENS AND OPEN MILK CONTAINERS OBSERVED IN WALK IN COOLER. ALL CUT LEAFY GREENS AND MILK CONTAINERS SHALL BE DATE MARKED. DATE MARK FOODS IMMEDIATELY., CORRECTED-CUT LEAFY GREENS AND MILK DATE MARKED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN FREEZER LIGHT DOES NOT WORK. ALL LIGHT SHALL PROPERLY WORK AT ALL TIMES. REPAIR LIGHT FOR VISUAL SAFETY WITHIN 90 DAYS. *NOTE MANGER STATES A WORK ORDER IS ALREADY IN PLACE FOR THE LIGHT TO GET REPAIRED PROPERLY BY AN ELECTRICIAN.*
- 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.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Locations:
- cooking bank
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- THE HOOD FILTER GREASE EXTRACTORS OR UNCLEAN. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION. CLEAN GREASE FILTERS IMMEDIATELY, ITEM TO BE RECHECKED NEXT ROUTINE INSPECTION.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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06/16/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED: THE WATER LINES LEADING TO THE STEAMERS AND HOT WELLS HAVE BEEN PROVIDED WITH BACKFLOW PREVENTION DEVICES (WATTS 9D).
- 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: 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, Spacing or Se
- Comment:
- CORRECTED: THE FLOOR SINKS HAVE BEEN SEALED TO THE FLOOR WITH GROUT.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Floor and Wall Junctures, Cove
- Comment:
- 1. THE FLOOR / WALL JUNCTURES OF THE RESTROOMS HAVE NOT BEEN PROVIDED WITH A PROPER COVE BASE. PROVIDE COVE BASE FOR ALL WALL JUNCTURES WITHIN TOILET ROOMS. A VARIANCE APPLICATION HAS BEEN PROVIDED TO THE P.I.C. SUBMIT VARIANCE APPLICATION TO PAUL BARRY AT WAYNE COUNTY ENVIRONMENTAL HEALTH DEPT. 2. THE COVE BASE WITHIN THE WALK-IN COOLER HAS BEEN REPAIRED.
- 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.
- Food Storage
- Comment:
- CORRECTED: STORAGE RACKS WITHIN THE WALK-INS HAVE BEEN INSTALLED.
- 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
- Comment:
- CORRECTED: HAND WASH PROVISIONS HAVE BEEN PROVIDED AT ALL HAND WASH SINKS.
- 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
- Comment:
- CORRECTED: THE BAR COUNTER TOP HAS BEEN CAULKED AND SEALED.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Outer Openings, Protected
- Comment:
- CORRECTED: DOOR SWEEPS HAVE BEEN INSTALLED ON THE BACK DOORS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Comment:
- CORRECTED: 1. THE OLD PIPE CHASE HAS BEEN CAPPED AND SEALED. 2. THE LIGHT FIXTURE OVER THE MOP SINK HAS BEEN REPAIRED. 3. SCUSSION PLATES HAVE BEEN PROVIDED FOR ALL PIPE PROTRUSIONS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Comment:
- CORRECTED: COVERED WASTE RECEPTACLES HAS BEEN PROVIDED WITHIN THE WOMENS RESTROOMS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/04/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Rosie O'grady's, 14980 Dix Ave, Southgate, MI 48195 »