- Critical: Food-Contact Surfaces
- Comment:
- Observed at time of inspection can opener blade has been replaced. Corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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04/14/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Comment:
- Observed at time of inspection can opener blade has a build up of rust on it. Correct immediately by replacing can opener blade. A follow up will occur in about 10 days.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Drying Mops
- Comment:
- Observed mops stored with wet heads sitting on the floor store hanging up above mop sink to prevent the growth of pathogens and contamination of facility. Correct by hanging mops up to dry. A follow up will occur at the next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Comment:
- Observed at time of inspection food build up in walk in cooler and in prep coolers. Grease building up on the filters under the cook line, box fan in kitchen has a build up of dust on the guard and blade. Correct by cleaning at a frequency able to prevent the build up of food, grease and dust particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/26/2015 | Routine |
| No violation noted during this evaluation. | 09/25/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Employee(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- prep line
- 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.
|
09/24/2014 | Routine |
| No violation noted during this evaluation. | 03/19/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MAKER WAS WASHED, RINSED AND SANITIZED BUT THE SCALING IS NOT GOING AS PER THE CHEF. AT LEAST ONCE IN A MONTH TRY TO CLEAN IT BY SCRUBBING THAT AREA. 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
- Cooking and Baking Equipment
- Comment:
- THE MICROWAVE OVEN WAS CLEANED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
09/30/2013 | Follow-up |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by other
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- A CONTAINER WITH FOOD WAS PLACED OVER THE CUT ONIONS STORED IN ANOTHER CONTAINER. DO NOT STACK THE CONTAINERS, INSTEAD SEPARATE THEM WITH A LID OR DELI TISSUE. VIOLATION WAS CORRECTED Y EDUCATION. DISCARD THE CUT ONIONS.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SCALING HAS ACCUMULATED ON THE SIDE WALL OF THE ICE MAKER. EMPTY THE ICE MACHINE, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT COUPLE HAND WASH STATIONS. AT THE TIME OF INSPECTION THE SOAP WAS PROVIDED AND THE VIOLATION WAS 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)
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE MICROWAVE OVEN WAS SOILED. KEEP IT CLEAN.,
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
09/24/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- rice cooker
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- RICE HELD AT 120F IN RICE COOKER, WAITING TO GO INTO STEAM TABLE. HOLD AT OR ABOVE 135F. CORRECTED BY REHEATING TO 165F AND HOLDING ON THE STOVE AT 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES WERE NOT SCREENED FOR BIG 5 ILLNESSES. CORRECTED AT INSPECTION BY SCREENING ALL EMPLOYEES PRESENT USING MDA FORMS AND INSTRUCTED/AGREED TO SCREEN ALL OTHER EMPLOYEES BEFORE WORKING.
- 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.
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- ICE MACHINE HAS SMALL AMOUNT OF BLACK DEBRIS INSIDE. CLEAN MORE FREQUENTLY.
- 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
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09/13/2012 | Routine |
Restaurant representatives - add corrected or new information about Shish House, 8465 N. Lilley Rd, Canton, MI 48187 »