| No violation noted during this evaluation. | 06/04/2015 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Comment:
- Potentially hazardous food must be cooled rapidly to decrease the time it is in the temperature danger zone (between 135F to 41F). Cook stated that cooked items are left out without monitoring temperatures. Cooked chicken for example is left on a sheet pan for a few hours and then put into the cooler. Cooked items should be monitored and cooled rapidly from 135F to 70F for not longer than 2 hours. , Corrected Owners stated that fried chicken and pork are cooled down rapidly to 70F and placed into the cooler on a thin sheet pan to get the temperature to 41F within 4 hours.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food held cold must be 41F or below. Observed 2 cartons of eggs sitting on the counter and not in use. Corrected by placing eggs back in the refrigerator.
- 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: Preventing Contamination from
- Items:
- Not ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- Food employees must minimize bare hand contact with exposed food that is not ready to eat. Observed cook handling raw chicken in batter and putting it into the wok. Limit bare hand contact as much as possible by using tongs or gloves., Corrected Gloves are used when preparing raw animal foods.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- Ceiling and walls of the facility must be maintained. Observed some paint on the walls in the kitchen peeling. Scrape or paint over peeling paint and maintain facilities.
- 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.
|
05/28/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- storage room Chest freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EXCESSIVE AMOUNT OF ICE ACCUMULATED ON INTERIOR WALLS OF SMALL CHEST FREEZER IN REAR SORAE ROOM.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/20/2014 | Routine |
| No violation noted during this evaluation. | 05/19/2014 | Routine |
| No violation noted during this evaluation. | 11/24/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE VEGETABLE PEELER BLADE, THE HAND HELD CAN OPENER BLADE, AND ON THE CARROT CHOPPER BLADE. FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN UTENSILS AFTER USE TO PREVENT THE ACCUMULATION OF DRIED FOOD DEBRIS ON THE FOOD-CONTACT SURFACES. CORRECTED AT TIME OF INSPECTION BY WASHING, RINSING, AND SANITIZING THE NOTED AREAS.
- 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
|
10/09/2012 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Chest freezer(s)
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- MATERIALS USED IN THE CONSTRUCTION OF FOOD CONTACT SURFACES SHALL BE SAFE. OBSERVED COOKED BREADED PORK (FROZEN) IN A T-SHIRT BAG IN THE CHEST FREEZER NEAR THE COOKLINE. FOOD SHALL BE STORED IN APPROVED FOOD SAFE CONTAINERS. CORRECTED AT INSPECTION. FROZEN PORK MOVED TO A FOOD PLASTIC BAG.
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- 2-door refrigerator
- Comment:
- FOOL SHALL BE PROTECTED FROM CROSS CONTAMINATION BY STORING RAW ANIMAL FOODS ACCORDING TO FINAL COOKING TEMPERATURE. OBSERVED IN THE 2 DOOR REACH IN COOLER NEAR THE COOKLINE RAW SHRIMP, THEN BELOW THAT RAW GROUND BEEF AND RAW CHICKEN, THEN BELOW THAT RAW EGGS. STORE FOOD ACCORDING TO FINAL COOKING TEMPERATURE WITH READY TO EAT FOODS ON TOP, THEN EGGS AND SEAFOOD (COOK TO 145 F FOR 15 SECONDS), GROUND BEEF (155 F FOR 15 SECONDS) AND THEN BELOW THAT CHICKEN (COOK TO 165 F FOR 15 SECONDS). CORRECTED AT INSPECTION. EGGS MOVED FROM BOTTOM TO SAME SHELF AS SHRIMP.
- 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
|
04/03/2012 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- 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
|
09/13/2011 | Routine Inspection |
| No violation noted during this evaluation. | 03/16/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- NO FOODS STORED AT ROOM TEMPERATURE. ALL FOODS AT 41 OR BELOW IN COOLER OR AT 135 OR ABOVE IN WARMER.
- 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)
|
11/03/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED WHITE RICE AT 78F ABOUT 2 HOURS AFTER COOKING AND COOKED DEEP FRIED RICE RECORDED AT 50F.........DISCARD COOKED WHITE RICE ( OPERATOR HAS 2 HOURS TO COOL TO 71F AND THEN 4 HOURS TO COOL TO 41F) MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.,
- 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)
|
10/05/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW EGGS STORED OVER SPROUTS IN REACH-IN COOLER. RAW ANIMAL FOODS MUST BE STORED BELOW READY-TO-EAT FOODS. CORRECTED AT TIME OF INSPECTION BY MOVING EGGS BELOW SPROUTS.
- 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
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PAINT ON CEILING IS BEGINNING TO PEEL. RE-PAINT CEILING TO KEEP PAINT CHIPS FROM CONTAMINATING FOOD.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/30/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 4:15 P.M., COOKED CHICKEN IN THE TOP DRAWER COOLER WAS FOUND AT 37.1 AND 35.8 DEGREES F. THEREFORE, THE VIOLATION IS CONSIDERED 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: Ready-to-Eat Food, Date Markin
- Comment:
- AT TODAY' INSPECTION, TUBS AND TRAYS OF COOKED CHICKEN IN THE WALK IN COOLER WERE OBSERVED WITH DATE MARKS. PER THE OPERATOR, THE DATE OF PREPARATION IS NOW PLACED ON FOODS SUCH AS THESE. SPECIFICALLY, A DATE MARK OF 10/10 WAS OBSERVED ON THE TRAYS AND TUBS OF COOKED CHICKEN NOTED ABOVE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
|
10/13/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Silver Dragon, 19558 Kelly, Harper Woods, MI 48225 »