- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- prep station cooler
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Single service sauce cups used as serving utensils. Use serving utensils with handles and store properly (handle above top of food) to prevent contamination.
- 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
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04/07/2015 | Routine |
- 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 RINSE HANDS UNDER COLD WATER WITHOUT SOAP FOR APPROXIMATELY 5 SECONDS BEFORE DRYING WITH PAPER TOWEL. HANDS MUST BE WASHED USING THE PROPER HAND WASHING METHOD USING WARM WATER AND SOAP FOR 20 SECONDS BEFORE DRYING WITH PAPER TOWEL. TRAIN STAFF ON PROPER HAND WASHING PROCEDURE. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WAS INSTRUCTED TO WASH HANDS PROPERLY AND DID SO.
- 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.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES PREPARING FOOD NOT WEARING HAIR RESTRAINTS. ALL EMPLOYEES WORKING WITH EXPOSED FOOD MUST WEAR FULL HEAD HAIR RESTRAINT SUCH AS HAT OR HAIR NET. PROVIDE HAIR RESTRAINTS.
- 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
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09/23/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY REPLACING THE SPRAY HOSE AND NOW HAS AN AIR GAP, AND REMOVING THE FAUCET EXTENDER FROM THE FIXTURE.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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03/14/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 3-COMPARTMENT SINK SPRAY NOZZLE AND FAUCET EXTENDER ARE BOTH BELOW RIM LEVEL OF SINK. PROVIDE AT LEAST A 1" AIR GAP., ;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- General violation description:
- 5-202.13 -
- Prohibitions
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- OBSERVED CLEAN APRONS AND WIPING CLOTHS IN EMPLOYEE RESTROOM. DO NOT STORE IN RESTROOM.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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02/26/2014 | Routine |
- Critical: Common Name
- Comment:
- CORRECTED BY LABELING CHEMICAL SPRAY BOTTLES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY SANITIZING AT 50-100PPM CHLORINE. 50PPM OBSERVED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATEMARKING REQUIRED FOODS.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING A SANITIZER TEST KIT.
- 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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10/11/2013 | Follow-up |
- Critical: Common Name
- Comment:
- NOT CORRECTED - CORRECT VIOLATION TODAY. LABEL SANITIZER SPRAY BOTTLE.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED BY CLEANING CONTINUAL USE DISHES EVERY 4 HOURS.
- 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
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY PROVIDING A FOOD THERMOMETER.
- 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: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED - CORRECT VIOLATION TODAY. OBSERVED DISHES CLEANED AND NOT SANITIZED
- General violation description:
- 4-501.114 - SANITIZING SINK NOT SET UP, AND DISH PUT AWAY WITHOUT SANITIZING. PIC STATED PROBLEM WAS DUE TO FAULTY SINK DRAIN STOPPER. REPAIR SINK AND SANITIZE AFTER CLEANING. ,
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- NOT CORRECTED - CORRECT VIOLATION TODAY. FETA CHEESE, HOUSE MADE RANCH DRESSING NOT DATE MARKED. DATE MARK TO MINIMIZE LISTERIA RISK.,
- 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: Sanitizing Solutions, Testing
- Comment:
- NOT CORRECTED: PROVIDE A SANITIZER TEST KIT FOR TYPE OF SANITIZER THAT YOU USE. TEST LEVELS DAILY. CORRECT VIOLATION TODAY.,
- 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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09/23/2013 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics sanitizer
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 2 SPRAY BOTTLES OF BLEACH WATER NOT LABELED. LABEL., ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- IN USE UTENSILS ONY CLEANED AT END OF DAY. IMPLEMENT PROCEDURE TO CLEAN AT LEAST EVERY 4 HOURS.,
- 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
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PROBE THERMOMETER.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- FACILITY WASHES, RINSES, THEN AIR DRIES UTENSILS/FOOD EQUIPMENT. MUST USE SANITIZER THEN AIR DRY. IT WAS STATED BLEACH SPRAY BOTTLES USED FOR PREP TABLES - TESTED AT WAY OVER 200PPM. MUST SANITIZE IN 50-100PPM CHLORINE AT 3-COMPARTMENT SINK AND SPRAY BOTTLES., ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FETA CHEESE, FACILITY MADE RANCH AND DELI MEATS NOT DATED. DATE WITH PREP DATE, USE BY DATE OR BOTH. DO NOT EXCEED 6 DAYS FROM DAY MADE/OPENED (EXAMPLE 8/20-8/26)., ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST KIT., ,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- NO HAT/HAIRNET WORN. PROVIDE AND WEAR.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HOOD FILTERS DUSTY, PREP COOLERS HAVE FOOD DEBRIS. CLEAN ALL.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Prohibitions
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- OBSERVED PIZZA TRAYS AND OTHER ITEMS IN RESTROOM. REMOVE.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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08/29/2013 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- DO NOT DRY HANDS ON REUSABLE TOWEL. USE PAPER TOWEL/ OTHER APPROVED PROVISION.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWELS IN THE RESTAURANT. PROVIDE WITHIN 1 DAY.,
- 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
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NOT SOAP AT HAND SINKS. PROVIDE SOAP.,
- 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:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LUNCH MEAT AND FETA CHEESE WITHOUT DATE MARKING. CORRECTED BY PORTIONING FETA CHEESE AND FREEZING PART AND DATE MARKING LUNCH MEAT AND FETA CHEESE TO SELL WITHIN REQUIRED TIME AFTER OPENING.
- 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:
- dish washing area
- Problems:
- Not accessible Items stored
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- DISH ROOM HAND SINK BLOCKED BY STORAGE SHELVING. MOVE SHELVING TO ALLOW ACCESS TO HAND SINK AT ALL TIMES.,
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND SINK BROKEN OFF OF THE WALL AND DRAINING ONTO FLOOR. REPAIR TO BE SECURED AND SEALED TO THE WALL, AND DRAINING INTO THE SEWAGE SYSTEM.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/26/2013 | Routine |
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