- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- dish area handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- 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
- Locations:
- soup station Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SOAP PROVIDED AT EACH HANDSINK.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- salad prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLESLAW, SOUR CREAM & DRESSINGS AT 48F INSIDE THE SALAD PREP STATION COOLER., POTENTIALLY HAZARDOUS FOODS RELOCATED TO AN ADJACENT COOLER MAINTAINING 41F OR BELOW UNTIL REPAIRED.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) LIQUID POOLING ON INTERIOR FLOORS OF SALAD PREP STATION COOLER AND KEG COOLER AT BAR 2) LARGE BLOCK OF ICE ON FAN INSIDE SALAD PREP STATION COOLER- UNIT NOT MAINTAINING A TEMPERATURE OF 41F OR BELOW AT ALL TIMES 3) BLOCK OF ICE ON TOP STORAGE RACK IN WALK-IN FREEZER - REPAIR UNIT
- 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
- Items:
- Handwashing signage
- Locations:
- men's & women's RESTROOMS
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) EXCESSIVE AMOUNT OF ICE ACCUMULATED IN ICE CREAM FREEZER - DEFROST 2) EXTERIOR SURFACES OF UTENSIL STORAGE BINS AT COOKLINE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hot water faucet handle dish area handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/19/2015 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- Commercial garbage bags ("can liners") used as storage bags for bread dough. These bags are not safe for food use and may impart colors, odors, or tastes into food. They are also not of sufficient durability to withstand tearing and/or warewashing. Use only food grade bags/storage containers., Bags, dough disposed of. New dough covered with food safe plastic wrap.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- dish room mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Dirty mops sitting in mop sink. Hang mops by handle to dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- Wait station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Flatware stored with food-contact surfaces exposed. Store with handles exposed to prevent contamination.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Outside of plastic storage drawers holding utensils are dirty. 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.
|
10/28/2014 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Wait station prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting board at prep cooler in waitress area 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Wait station prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting board at prep cooler in waitress area 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.
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04/24/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- reach-in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Plastic coating of metal shelves has worn off (2 door reach in cooler), exposing rusted shelves. Replace or resurface shelves of reach in cooler.
- 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.
|
10/16/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- All PHF 41 F or below
- General violation description:
- 3-501.16 - ambient air temperature 40 F. VIOLATION CORRECTED.
|
05/07/2013 | Follow-up |
| No violation noted during this evaluation. | 10/18/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- THIS WAS CORRECTED BY REARRANGING THE FOOD ITEMS.
- 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
|
04/11/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/26/2011 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- INSECT KILLER SPRAY STORED NEAR CLEAN EQUIPMENT NEAR THREE COMPARTMENT SINK. STORE THESE ITEMS WITH OTHER CHEMICALS. THIS CRITICAL VIOLATION WAS CORRECTED DURING INSPECTION BY RELOCATING CONTAINERS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWELS FOR BOTH HAND WASH SINKS IN KITCHEN,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Insect Contr. Dev., Design/Ins
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- OBSERVED FLY TAPE HANGING NEAR PREPARATION AREA AND OVER DRY STORAGE AREA. THIS VIOLATION WAS CORRECTED BY REMOVING FLY TAPE.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
|
04/28/2011 | Routine Inspection |
- Critical:
- Comment:
- The old cooler was replaced with a new (used) cooler. It was at 41f and the cheese was at 39f and the bacon was at 39f. Violation had been 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)
- Critical: Hot and cold holding
- Comment:
- The old cooler was replaced with a new (used) cooler. It was at 41f and the cheese was at 39f and the bacon was at 39f. Violation had been 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)
|
11/16/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The salad section of the 2 door in rail cooler was at 44f and the shredded cheese was at 49f. Noticed slices of tomato which is also a potentially hazardous food. Do not keep potentially hazardous food in this cooler until it maintains 41f or lower. A follow up inspection will be conducted with in 10 days.,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The salad section of the 2 door in rail cooler was at 44f and the shredded cheese was at 49f. Noticed slices of tomato which is also a potentially hazardous food. Do not keep potentially hazardous food in this cooler until it maintains 41f or lower. A follow up inspection will be conducted with in 10 days.,
- 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)
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The doors for the in rail cooler were removed. Fix the doors., The doors for the in rail cooler were removed. Fix the doors. Cooler was replaced. Violation had been 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.
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food debris has accumulated in the walk in cooler and walk in freezer. Keep those floors clean.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food debris has accumulated in the walk in cooler and walk in freezer. Keep those floors clean.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The doors for the in rail cooler were removed. Fix the doors., The doors for the in rail cooler were removed. Fix the doors. Cooler was replaced. Violation had been 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.
|
10/26/2010 | Routine Inspection |
- Critical:
- Comment:
- 1. The cooler in the front kitchen was not working properly after the repair. No food was stored in the cooler. Do not store any food in this cooler until it maintains 41f or lower. Violation had been corrected by not storing any food. 2. The cooler was at 40f and the cheese was at 39.6 f. The refrigerant was charged to the compressor. Violation had been 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)
- Critical:
- Comment:
- 1. The cooler in the front kitchen was not working properly after the repair. No food was stored in the cooler. Do not store any food in this cooler until it maintains 41f or lower. Violation had been corrected by not storing any food. 2. The cooler was at 40f and the cheese was at 39.6 f. The refrigerant was charged to the compressor. Violation had been 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)
- Critical: Hot and cold holding
- Comment:
- 1. The cooler in the front kitchen was not working properly after the repair. No food was stored in the cooler. Do not store any food in this cooler until it maintains 41f or lower. Violation had been corrected by not storing any food. 2. The cooler was at 40f and the cheese was at 39.6 f. The refrigerant was charged to the compressor. Violation had been 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)
|
04/27/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The following two coolers are not working properly. A follow up inspection will be conducted with in 10 days. Make sure that food is not stored in these two coolers unless they maintain 41f or lower. 1. The two door in rail cooler (Delfield) in the front kitchen was at 43.8f and the coleslaw was at 44.7f. The blue cheese was at 44.4f. Discard all the potentially hazardous food that is above 41f for more than 4 hours. 2. The two door in rail cooler(Delfield) in the kitchen (1st one) was at 47f and the chicken was at 45.7f, the half and half was at 46.8 f. Discard all the potentially hazardous food that is above 41f and stored for more than 4 hours. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The following two coolers are not working properly. A follow up inspection will be conducted with in 10 days. Make sure that food is not stored in these two coolers unless they maintain 41f or lower. 1. The two door in rail cooler (Delfield) in the front kitchen was at 43.8f and the coleslaw was at 44.7f. The blue cheese was at 44.4f. Discard all the potentially hazardous food that is above 41f for more than 4 hours. 2. The two door in rail cooler(Delfield) in the kitchen (1st one) was at 47f and the chicken was at 45.7f, the half and half was at 46.8 f. Discard all the potentially hazardous food that is above 41f and stored for more than 4 hours. ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The following two coolers are not working properly. A follow up inspection will be conducted with in 10 days. Make sure that food is not stored in these two coolers unless they maintain 41f or lower. 1. The two door in rail cooler (Delfield) in the front kitchen was at 43.8f and the coleslaw was at 44.7f. The blue cheese was at 44.4f. Discard all the potentially hazardous food that is above 41f for more than 4 hours. 2. The two door in rail cooler(Delfield) in the kitchen (1st one) was at 47f and the chicken was at 45.7f, the half and half was at 46.8 f. Discard all the potentially hazardous food that is above 41f and stored for more than 4 hours. ,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The following two coolers are not working properly. A follow up inspection will be conducted with in 10 days. Make sure that food is not stored in these two coolers unless they maintain 41f or lower. 1. The two door in rail cooler (Delfield) in the front kitchen was at 43.8f and the coleslaw was at 44.7f. The blue cheese was at 44.4f. Discard all the potentially hazardous food that is above 41f for more than 4 hours. 2. The two door in rail cooler(Delfield) in the kitchen (1st one) was at 47f and the chicken was at 45.7f, the half and half was at 46.8 f. Discard all the potentially hazardous food that is above 41f and stored for more than 4 hours. ,
- 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)
|
04/20/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Sharkeys Tavern, 25215 W River, Grosse Ile Twp., MI 48138 »