Sammy's Pizza, 11155 Allen Rd, Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: SAMMY'S PIZZA
Address: 11155 Allen Rd, Southgate, MI 48195
Permit #: 076026
Non-smoking facility: Yes
Last inspection: 03/30/2015
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Inspection findings

Inspection date

Type
  • Critical: Hand Drying Provision
    Comment:
    Paper towels provided. VIOLATION 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:
    Soap provided. 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: 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
  • Critical: Using a Handwashing Sink
    Comment:
    Cart moved during inspection. VIOLATION CORRECTED.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 03/30/2015Follow-up
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    hand wash sink(s) dish washing area
    Problems:
    Not provided
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    Comment:
    No paper towel at dishwashing area hand sink. Provide. WCHD will return within 7-10 days to ensure this Priority Foundation (Pf) 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
    Items:
    Soap at handsink dishwash area
    Locations:
    hand wash sink(s) dish washing area
    Problems:
    Not provided
    Corrections:
    Provide adequate supply of soap at all hand sinks.
    Comment:
    No soap at dishwashing area hand sink. Provide. WCHD will return within 7-10 days to ensure this Priority Foundation (Pf) violation is 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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s), reach-in cooler
    Problems:
    Without date of consumption marking, Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above., Provide proper date marks as stated above.
    Comment:
    Ready to eat, potentially hazardous food is not date marked: kitchen made ranch dressing and pizza sauce. Mark with expiration date (prep date plus 6 days). WCHD will return within 7-10 days to ensure this Priority Foundation (Pf) is corrected.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    Hand washing sink at 3 compartment sink is turned off due to plumbing problem. No other handwashing sinks in vicinity. Repair sink-must be accessible for employees at ALL times. WCHD will return within 7-10 days to ensure this violation is corrected.,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Problems:
    Allows for contamination Of food
    Corrections:
    Repair/replace to prevent contamination.
    Comment:
    Hood filters missing from one side of the pizza oven. Replace.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
03/04/2015Routine
  • Critical: Before Use After Cleaning
    Comment:
    CORRECTED. SANITIZER (BLEACH) PROVIDED AND USED TO SANITIZE WARES AS REQUIRED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Responsibility of Permit Holde
    Comment:
    CORRECTED. EMPLOYEES PRESENT HAVE BEEN TRAINED ON ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ILLNESS SIGNS POSTED.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CORRECTED. CHLORINE TEST STRIPS PROVIDED.
    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)
  • Critical: When to Wash
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WASHING HANDS AS REQUIRED AFTER CHANGING TASKS AND WHEN ENTERING THE KITCHEN.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
 09/05/2014Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    WARES AND FOOD CONTACT SURFACES ARE NOT SANITIZED. NO SANITIZER IS PROVIDED IN THE FACILITY. ALL WARES (PANS, UTENSILS, CONTAINERS) AND FOOD CONTACT SURFACES (CUTTING BOARDS, PREP TABLES) MUST BE SANITIZED AFTER BEING CLEANED. ENSURE THAT ALL REQUIRED SURFACES AND ITEMS ARE SANITIZED AS REQUIRED. CHLORINE BLEACH WAS PURCHASED AT THE MARKET NEXT DOOR TO THE FACILITY AT THE TIME OF INSPECTION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Responsibility of Permit Holde
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    EMPLOYEES HAVE NOT BEEN TRAINED ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO MANAGEMENT. ALL EMPLOYEES MUST BE INFORMED OF THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO MANAGEMENT. TRAIN ALL STAFF ON ILLNESS REPORTING REQUIREMENTS. TRAINING DOCUMENTS PROVIDED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO CHLORINE TEST STRIPS PROVIDED. SANITIZER TEST STRIPS MUST BE PROVIDED TO MONITOR THE SANITIZER CONCENTRATION WHILE WARE WASHING, IN THE WIPING CLOTH BUCKET, AND IN THE SANITIZER SPRAY BOTTLES. PROVIDE CHLORINE TEST STRIPS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    EMPLOYEE OBSERVED RETURNING FROM OUTDOORS AND BEGIN HANDLING FOOD WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS BEFORE HANDLING FOOD, WHEN CHANGING TASKS, AND AFTER ANY CONTAMINATION OCCURS. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Problems:
    Allows for contamination Of food
    Corrections:
    Repair/replace to prevent contamination.
    Comment:
    2 OF THE 4 HOOD VENTILATION FILTERS AT THE PIZZA OVEN OBSERVED MISSING. REPLACE.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT SHIELD ABOVE THE DOUGH PREP AREA MISSING. REPLACE.
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    DRAIN BOWL AT THE 3-COMPARTMENT SINK OBSERVED WITH 2-3" STANDING WATER. THE BOWL DOES NOT OVERFLOW WHEN WATER IS DUMPED INTO THE DRAIN. THE PLUMBING SYSTEM MUST BE MAINTAINED. SERVICE THE DRAIN AT THE 3-COMPARTMNET SINK TO DRAIN COMPLETELY. ;A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.S
    General violation description:
    5-205.15 -
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    SEVERAL WIPING CLOTHS OBSERVED ON PREP SURFACES. NO SANITIZER SOLUTION IS PROVIDED FOR THE STORAGE OF WIPING CLOTHS BETWEEN USES. WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION AT 50-100 PPM CHLORINE TO PREVENT THE GROWTH AND SPREAD OF BACTERIA ON THE CLOTHS. PROVIDE WIPING CLOTH SANITIZER AND STORE THE WIPING CLOTHS SUBMERGED IN THE SANITIZER.
    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
 08/18/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT THE HAND WASH SINKS NEAR THE WARE WASHING AREA, IN THE RESTROOM, AND IN THE FRONT OF THE KITCHEN.
    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-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    CUPS WITH NO HANDLES USED FOR SCOOPS AND STORED IN THE FLOUR, CORN MEAL, AND FETA CHEESE. PROVIDE SCOOPS WITH HANDLES AND STORE PROPERLY WITH THE HANDLES EXTENDING UP OUT OF THE FOOD.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FOOD DEBRIS AND GREASE OBSERVED ON THE SHELF ABOVE THE PIZZA MAKE TABLE. CLEAN NOW AND 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.
 02/18/2014Routine
  • Critical: Characteristics
    Comment:
    CORRECTED. THE TOMATO SAUCE CONTAINER IS NSF APPROVED FOR FOOD STORAGE. THE NSF SYMBOL OBSERVED ON THE LID AND CONTAINER BOTTOM.
    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
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CORRECTED. SANITIZER TEST STRIPS FOR CHLORINE PROVIDED.
    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)
 08/28/2013Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    TOMATO SAUCE IS STORED IN A LARGE, GREY-COLORED PLASTIC CONTAINER WITH LID. THE CONTAINER HAS NO MARKINGS INDICATING THAT IT IS SAFE FOR FOOD STORAGE. FOOD CONTAINERS MUST BE MADE OF FOOD-GRADE MATERIALS. PROVIDE A CONTAINER FOR THE TOMATO SAUCE THAT IS CONSTRUCTED OF SAFE MATERIALS AND APPROVED FOR USE WITH FOOD. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
    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
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK, IN THE WIPING CLOTH BUCKETS AND SANITIZER SPRAY BOTTLES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
    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)
  • Equipment and Utensils, Air-Dr
    Items:
    Clean equipment and utensil(s) Equipment
    Problems:
    Stored/stacked wet
    Corrections:
    Completely air dry all items prior to storage/use.
    Comment:
    WARES STACKED WHILE WET AFTER WARE WASHING. ALLOW TO AIR DRY.
    General violation description:
    4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    1 MISSING LIGHT SHIELD IN THE KITCHEN.
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    FRONT DOOR OBSERVED PROPPED OPEN. NO SCREEN DOOR IS INSTALLED.
    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
  • Sponges, Use Limitation
    Items:
    Sponges
    Problems:
    Used With in-use food-contact surface(s)
    Corrections:
    Discontinue use.
    Comment:
    SPONGES USED INSTEAD OF CLOTHS FOR WIPING FOOD CONTACT SURFACES/ PREP TABLES.
    General violation description:
    4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    NO SANITIZER SOLUTION PROVIDED FOR THE STORAGE OF WET WIPING CLOTHS.
    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
 08/16/2013Routine

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