- Critical: Sanitizing Solutions, Testing
- Comment:
- A picture of chlorine sanitizer test kit in the facility was sent to David Pearson at the Wayne County Health Department. 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)
- Critical: Temperature Measuring Devices,
- Comment:
- A picture of a new thermometer was sent to David Pearson at the Wayne County Health Department. Corrected.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
05/27/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher was not providing at least 50 ppm chlorine sanitizer solution. Bucket of sanitizer was observed to be empty. Sanitizer bucket was switched out and machine was primed. Dishwasher is now providing 50-100 ppm chlorine sanitizer solution. Corrected at time of inspection. Re-wash all utensils and plates that may have missed the sanitizer step in the dishwasher.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no chlorine sanitizer test strips for dishwasher. Correct immediately by providing chlorine sanitizer test strips. A follow up will occur in about 10 days. If a picture of chlorine sanitizer test strips in the facility is sent to David Pearson at the Wayne County Health Department a follow up will not have to occur.,
- 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: Temperature Measuring Devices,
- Items:
- Thermometer(s) probe
- Problems:
- Not accurate To the intended range of use
- Corrections:
- Provide thermometer scaled in intended range of use.
- Comment:
- Observed at time of inspection the range of the only prop thermometer that was provided began at 50 F. Correct by providing a thin tip probe thermometer that can read below 41 F or checking the temperature of potentially hazardous cold food. Correct immediately a follow up will occur in about 10 days. If a picture of a prop thermometer in the facility with a range below 41 F to 165 F is provided a follow up will not have to occur. ,
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection multiple hand wash sinks used as dump sinks. Hand wash sinks shall only be used for hand washing. Corrected at time of inspection employees were reminded only to use hand wash sinks for hand washing. 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)
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Observed at time of inspection can opener blade was dull and had a grove in the blade. Correct by replacing blade as soon as possible to prevent the creation of metal fragments and the contamination of food. A follow up will occur at the next routine inspection.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed at time of inspection water lines above three compartment sink connected to quat sanitizer solution is leaning. Correct as soon as possible by fixing a follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/15/2015 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- ENTIRE CAN OPENER AND MICROWAVE INTERIOR OBSERVED UNCLEAN. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION. CLEAN ITEMS IMMEDIATELY.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- EGGS STORED ABOVE MANY READY TO EAT FOODS IN WALK IN COOLER. ALL RAW ANIMAL FOODS SHALL BE SEPARATED. STORE RAW EGGS AWAY FROM OTHER FOODS IMMEDIATELY.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE ENTIRE FACILITY WALLS, FLOORS, SIDES OF COOKLINE,AND FRYER AREA ARE VERY UNCLEAN. A POWER WASHER IS RECOMMENDED FOR FACILITY. ALL AREAS SHALL BE CLEAN. CLEAN ENTIRE FACILITY BETTER ON A DAILY BASIS. RECHECK AFTER 90 DAYS.
- 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) 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
|
11/17/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- , 1. The ice maker was cleaned, washed, rinsed and sanitized. Violation had been corrected. 2. The walk in freezer floor was cleaned and sanitized. Violation had been corrected.
- 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: When to Wash
- Comment:
- The employees were told to wash hands if they touch any thing and before touching the food and clean utensils. Violation was corrected by education.
- 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
|
05/27/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the following equipment: A follow up inspection will be conducted with in 10 days. 1. Pink mold is growing inside the ice maker. Empty the ice machine, clean, wash, rinse and sanitize all the food contact and non food contact surfaces. 2. The walk in freezer floor was soiled. Wash, rinse and sanitize. , ,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- The employee dipped bread in the batter with bare hands and placed them on the grill, wiped the hands on the apron and put on gloves to handle the cooked food. Employee must wash hands after dipping hands in the batter before wearing gloves. A follow up inspection will be conducted with in 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- The silverware was placed on the clean side ramp of the dish washer, which is already soiled. A second wash will be done after rearranging the silverware. Leave the silverware on the tray that is used to wash. Re organize and re wash them. Avoid unnecessary contamination. Violation was corrected by education.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
05/22/2014 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BOTH 3 DOOR IN RAIL COOLERS WERE SOILED WITH FOOD DEBRIS. IF THEY GET SOILED EVERY DAY THEN CLEAN THEM EVERY DAY AND WASH, RINSE AND SANITIZE. AT THE TIME OF INSPECTION BOTH COOLERS WERE CLEANED AND SANITIZED. VIOLATION WAS CORRECTED.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DID NOT DETECT ANY CHANGE IN THE TEST STRIP COLOR. IT WAS PRIMED, BUT NOT DETECT ANY COLOR. THE 3 COMPARTMENT SINK WAS SET UP, A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. WITH OUT SANITIZATION THE BACTERIA DOES NOT DIE., ECOLAB TECHNICIAN REPAIRED THE DISH WASHER AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. ADJUSTED THE CONCENTRATION.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cook Line Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 3 DOOR IN RAIL VICTORY COOLER WAS AT 44.4 F AND THE EGG WHITES WERE AT 46.7F, YELLOWS WERE AT 44.7F. POTENTIALLY HAZARDOUS FOOD SHALL BE HELD UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. DISCARD ALL THE PH FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. THE COOLER TEMPERATURE WAS LOWERED AND RECORDED A TEMPERATURE OF 38F. VIOLATION WAS CORRECTED. 2. THE SECOND 3 DOOR IN RAIL COOLER WAS AT 44F AND THE SALAD WAS AT 44F. COOLER TEMPERATURE WAS LOWERED AND THE TEMPERATURE WAS AT 40F. VIOLATION WAS 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)
|
05/09/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41F. 2 CONTAINERS OF FLAVORED MAYO AT 60F ON COUNTER WERE PUT INTO COOLER (MADE 15 MINUTES PRIOR).
- 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)
|
11/16/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED - STEAK IS NO LONGER OFFERED UNDERCOOKED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED - STEAK IS NO LONGER OFFERED UNDERCOOKED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS NOT PRESENT AT 2 HAND SINKS (KITCHEN AND DISH WASHING AREAS)., CORRECTED BY PROVIDING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS NOT PRESENT AT 2 HAND SINKS (KITCHEN AND DISH WASHING AREAS)., CORRECTED BY PROVIDING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cook Line Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SAUSAGE AT 61F, CREAM CHEESE 60F, EGG WHITES 54F, HAM, EGG WASH AND COOKED POTATOES AT 48F IN THE COOK LINE MAKE TABLE. HOLD AT OR BELOW 41F. OBSERVED TORN LETTUCE AT 75F, FLAVORED MAYO AT 58F, AND CUT TOMATOES AT 53F ON THE COUNTER, ON ICE NEXT TO THE MAKE TABLE. HOLD AT OR BELOW 41F. PROVIDE ENOUGH ICE AROUND THE CONTAINER TO ENSURE 41F OR LOWER FOOD TEMP. ALL FOOD NOTED AT OVER 50F WAS DISCARDED VOLUNTARILY, AND THE REMAINDER PUT INTO THE WALK IN COOLER. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN. CORRECT WITHIN 3 DAYS OR AN OFFICE CONSULTATION WITH POSSIBLE FEES WILL BE SCHEDULED AT WCHD.,
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cook Line Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SAUSAGE AT 61F, CREAM CHEESE 60F, EGG WHITES 54F, HAM, EGG WASH AND COOKED POTATOES AT 48F IN THE COOK LINE MAKE TABLE. HOLD AT OR BELOW 41F. OBSERVED TORN LETTUCE AT 75F, FLAVORED MAYO AT 58F, AND CUT TOMATOES AT 53F ON THE COUNTER, ON ICE NEXT TO THE MAKE TABLE. HOLD AT OR BELOW 41F. PROVIDE ENOUGH ICE AROUND THE CONTAINER TO ENSURE 41F OR LOWER FOOD TEMP. ALL FOOD NOTED AT OVER 50F WAS DISCARDED VOLUNTARILY, AND THE REMAINDER PUT INTO THE WALK IN COOLER. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN. CORRECT WITHIN 3 DAYS OR AN OFFICE CONSULTATION WITH POSSIBLE FEES WILL BE SCHEDULED AT WCHD.,
- 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)
- Prohibition
- Items:
- Jewelry bracelet's)
- Locations:
- Kitchen Area
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Prohibition
- Items:
- Jewelry bracelet's)
- Locations:
- Kitchen Area
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
11/15/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F IN THE PREP COOLER.
- 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)
|
06/22/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING SOUP ABOVE 135F.
- 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)
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED: DISPOSE OF THE FOLLOWING FOOD OBSERVED AT OVER 41F IN THE PREP COOLER ACROSS FROM GRILL: EGG WASH 50F, EGG WHITES 45F, MIXED CHEEESE 44F (UNLESS PROCESSED CHEESE), COOKED SAUSAGE PATTIES 50F, DICED SAUSAGE 44F, ARTIFICIAL CRAB 60F, FETA CHEESE 44F. 80F SAUSAGE COOLING IMPROPERLY IN OPEN TOP OF COOLER. CHORIZO 45F. HOLD AT OR BELOW 41F. RECOMMENDED: METAL COLD WELLS WITH LIDS
- General violation description:
- 3-501.16 - ADJUST/REPAIR/REPLACE COOLER AS NEEDED. DO NOT USE FOR PHF UNTIL 41F OR LOWER CAN BE MAINTAINED. FETA CHEESE AND TOMATO TOP AT 60F ON COUNTER (NO TIME CONTROL) - DISCARD. CORRECTE WITHIN 4 DAYS. ALL PHF UNSAFE FOOD WAS DISCARDED VOLUNTARILY BY THE ESTABLISHMENT.,
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD ITEMS.
- 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
|
06/08/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO DISCLOSURE (ASTERISK) ON THE MENU FOR STEAK THAT MAY BE ORDERED UNDER-COOKED. PROVIDE BY THE NEXT ROUTINE INSPECTION.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- HOT HOLDER Soup station
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- SOUP WAS AT 81F AND 100F IN TOP PART OF THE SOUP. THE BOTTOM OF THE POT WAS 155F. HOLD ENTIRE PORTION AT OR ABOVE 135F. STIR FREQUENTLY TO PREVENT DROP IN TEMPERATURE THAT CAN ALLOW THE GROWTH OF HARMFUL BACTERIA. THE SOUP WAS REHEATED TO 165F.,
- 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cook Line Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOK LINE COOLER TOP ACROSS FROM GRILL: HAM, EGGS, ARTIFICIAL CRAB, CREAM CHEESE, MIXED CHEESE AT 46-48F FOOD TEMP. *HOLD AT OR BELOW 41F. THERE ARE SPACES BETWEEN COLD PANS IN THE COOLER. SEAL THE SPACES TO PREVENT EXCESSIVE COLD AIR LOSS. DISPOSE OF ANY NOTED FOOD HELD AT OVER 41F FOR 4 OR MORE HOURS. CLOSE TOP OF COOLER BETWEEN USE., ,
- 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)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- 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:
- THE FOLLOWING FOOD WAS NOT DATE MARKED: HOUSE MADE WHIPPED BUTTER AND RANCH DRESSING, LUNCH MEATS, CUT TOMATOES. DATE MARK AT TIME OPENED/PREPARED.,
- 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
- Bearings and Gear Boxes, Leakp
- Items:
- Bearing(s) and gear box(es)
- Locations:
- food prep area
- Problems:
- Not designed and constructed to prevent Leaks
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- THE DRILL MOTOR USED AS A MIXER IS NOT FOOD GRADE. PROVIDE A FOOD GRADE DRILL/MIXER.
- General violation description:
- 4-204.15 - EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant can not leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
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05/11/2012 | Routine Inspection |
Restaurant representatives - add corrected or new information about Scrambler Maries, 43225 Ford Rd., Canton Twp, MI 48188 »