- Critical: Conveying Sewage
- Comment:
- CORRECTED: REPAIR HAS BEEN MADE. NO BACKFLOW IS OBSERVED. OWNER STATED THAT FLOORS AFFECTED WERE SANITIZED WITH BLEACH.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED: DISH MACHINE IS DISPENSING CHLORINE SANITIZER AT ABOUT 100PPM.
- 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: DATE-MARKING IS NOW PRESENT ON POTENTIALLY HAZARDOUS FOODS LIKE RAW MARINATED CHICKEN AND PREPARED CHICKEN SOUP. RISK CONTROL PLAN WAS SUBMITTED.
- 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
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08/19/2014 | Follow-up |
- Critical: Conveying Sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- POTENTIALLY HAZARDOUS FOOD (PHF) PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR LONGER THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH FOOD SHALL BE DISCARDED, NOT TO EXCEED 7 DAYS. OBSERVED LACK OF DATE MARKING SYSTEM THROUGHOUT RESTAURANT FOR SOUPS AND SAUCES PREPARED IN RESTAURANT AND HELD LONGER THAN 24 HOURS. VARIOUS SAUCES AND SOUP IN WALK-IN WERE WITHOUT DATE MARKS. A CONTAINER OF CHICKEN SAUCE WAS LABELED WITH THE DATE OF 7/15/14. OWNER STATED THAT THIS LABEL WAS FROM A PREVIOUS BATCH OF SOUP AND HAD NOT BEEN REMOVED. CLEARLY DATE MARK ALL PHF ITEMS TO BE SOLD OR DISCARDED WITHIN 7 DAYS, WITH DATE OF PREPARATION AS DAY 1. FOR EXAMPLE, 7/30/14-8/5/114. THIS WILL PREVENT CONTAMINATION FROM BACTERIA. OWNER STATED THAT FOODS WOULD BE APPROPRIATELY MARKED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink wait station
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED: EACH HAND WASHING SINK SHALL BE PROVIDED WITH A SUPPLY OF HAND CLEANING LIQUID. OBSERVED LACK OF SOAP AT SERVER AREA HAND SINK. PROVIDE SOAP TO ENSURE PROPER HAND WASHING BY STAFF. CORRECTED AT INSPECTION BY STAFF PROVIDING SOAP TO SINK.
- 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: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- A QUATERNARY AMMONIUM COMPOUND (QUAT) SHALL HAVE A CONCENTRATION AS INDICATED BY THE MANUFACTURER'S USE DIRECTIONS INCLUDED ON THE LABEL. DISH MACHINE IS NOT DISPENSING QUAT SANITIZER. NO CONCENTRATION WAS ABLE TO BE MEASURED. PROVIDE QUAT SANITIZER IN A CONCENTRATION INDICATED ON PACKAGE LABEL TO ENSURE PROPER SANITIZATION OF DISHES. OWNER STATED THAT HE WOULD CALL FOR A REPAIR, AND UNTIL REPAIR WAS MADE, BLEACH WOULD BE USED IN THE 3-COMPARTMENT SINK TO SANITIZE DISHES.
- 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: Toilet Tissue, Availability
- Items:
- Toilet paper at toilet in restroom Employee
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED: A SUPPLY OF TOILET TISSUE SHALL BE AVAILABLE AT EACH TOILET. NO TOILET PAPER WAS AVAILABLE IN EMPLOYEE BATHROOM. PROVIDE TOILET PAPER FOR SANITARY REASONS. CORRECTED AT INSPECTION BY OWNER PROVIDING TOILET PAPER TO BATHROOM.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. OBSERVED SPATTERED WALL BEHIND GRILL AT COOK LINE, DIRTY FLOOR IN DRY GOODS ROOM, DIRTY HAND SINK AT DISH AREA, AND DIRTY WALLS AND LIGHT SWITCH IN EMPLOYEE BATHROOM. CLEAN RESTAURANT OFTEN ENOUGH TO KEEP CLEAN.
- 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.
- Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS AND OTHER PESTS. OBSERVED 2 DRAIN/FRUIT FLIES IN DISH AREA. CLEAN AND SCRUB DRAINS WITH AN ENZYMATIC CLEANER AND/OR CONTACT A LICENSED PEST CONTROL OPERATOR TO REMOVE FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN THAT NOTIFIES EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND SINKS USED BY FOOD EMPLOYEES. NO REMINDER SIGN WAS POSTED AT SERVER AREA HAND SINK. POST SIGN TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- Comment:
- A STORAGE AREA FOR REFUSE SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS AND CLEAN. OBSERVED DUMPSTER AREA TO HAVE AN ACCUMULATION OF OLD EQUIPMENT, SHELVES, AND OTHER DEBRIS. REMOVE UNNECESSARY ITEMS FROM DUMPSTER AREA TO HELP DISCOURAGE PESTS.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED: NON FOOD CONTACT SURFACES OF EQUIPMENT THAT ARE EXPOSED TO SPLASH OR SPILLAGE SHALL BE CONSTRUCTED OF A NONABSORBENT MATERIAL. CARDBOARD WAS USED TO LINE THE BOTTOM SHELF OF FREEZER. REMOVE CARDBOARD SO THAT SHELF IS NONABSORBENT AND EASILY CLEANABLE. CORRECTED AT INSPECTION BY OWNER REMOVING CARDBOARD.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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07/30/2014 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Begin practice of always utilizing soap when washing hands within restaurant. Simply rinsing and drying is not acceptable. Soap MUST be utilized for all hand washing from this point forward., All staff reminded of the importance of conducting proper hand washing. This violation corrected by education. Keep up with this important hygiene practice.
- 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:
- Dry storage area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , Person in Charge immediately replaced an entire roll of paper hand towels to the dish wash area hand wash sink. Good timely compliance. Keep up with this very important food safety and hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Resume the practice of providing proper date marks to ALL ready to eat, potentially hazardous food items held in cold storage greater than 24 hours. Place the 'consume by' date on these items that is seven (7) days into the future from the date of preparation, or date food items are removed from original packaging. This is to include various meat dishes, feta cheese, and all other potentially hazardous side dishes or salad toppings. This practice will help ensure Safe and Wholesome foods. , The Person in Charge inventoried and placed "day dots" with the Consume by date on the required feta cheese as well as other ready to eat type potentially hazardous food items. Keep up with this important Food Safety practice.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen prep table(s)
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
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12/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Shishko Grill, 10844 Jefferson Ave, River Rouge, MI 48218 »