- Critical: Backflow Prevention, Air Gap
- Comment:
- , OBSERVED THAT THE DRAINLINES FROM THE ICE MACHINE ARE SLOPED TO AN AIR GAP. CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Temperature Measuring Devices
- Comment:
- OBSERVED THAT THERMOMETERS HAVE BEEN INSTALLED IN ALL THE COOLERS. CORRECTED.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Contents of the Plans and Spec
- Comment:
- OBSERVED THAT THE BOTTLE COOLER AT THE COOKSLINE IS BEING USED FOR WATER BOTTLES ONLY. CORRECTED.
- General violation description:
- 8-201.12 - The plans and specifications for a food establishment, including a food establishment specified under # 8-201.13, shall include, as required by the regulatory authority based on the type of operation, type of food preparation, and foods prepared, the following information to demonstrate conformance with Code provisions: (A) Intended menu
- Drainboards
- Comment:
- OBSERVED THAT THERE IS NOW A SHELF ACROSS FROM THE 3-C0MPARTMENT SINK FOR SOILED AND CLEAN UTENSILS. ALSO A CART WITH BUS TUBS HAS BEEN PLACED AT ACROSS FROM THE WAREWASHIG MACHINE FOR SOILED UTENSIL. CORRECTED
- General violation description:
- 4-301.13 - Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.
- Food Preparation
- Comment:
- OBSERVED THAT THE SPLASHGUARD HAS BEEN REINSTALLED TO PROTECT ANY OPEN FOODS AND PREPARATION EQUIPMENT. CORRECTED.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED THAT THE RAW WOOD HAS BEEN COVERED WITH A NON-ABSORBENT LAMINATE. CORRECTED.
- 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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03/16/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Beverage nozzles are clean today. Violation 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: Hand Drying Provision
- Comment:
- The handwash sinks have paper towel today. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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01/28/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Beverage nozzles are soiled today, clean immediately. Set a cleaning schedule, recheck within 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The handsinks do not have paper towel today. Provide hand drying provisions immediately. Correct today.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- In the walk in cooler there are tubs of food on the floor. Keep food 6 inches off the floor at all times. Correct immediately., There are cases and plastic bags of carry out containers in the restroom. Remove carry out/single service items from restroom immediately. Correct today., Remove lids that have been cut from #10 cans from the inside of cans. Today many food items are found in the walk in cooler in original #10 cans with the original cut lid in product. Once opened these items must be transferred to another container.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Keep the ice scoop handles out of the ice. Scoops found with handles in ice today.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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12/16/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Consumer advisory has asterisks added to the burgers. Violation corrected.
- 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: Packaged and Unpackaged Food -
- Comment:
- Coolers were rearranged again today so raw animal foods were below RTE foods. (Produce, cheese, and crepe batter were found below raw hamburger and raw chicken today originally). Monitor daily to ensure no chance of cross contamination. Corrected today.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Prep table had sauces at 37F today. Cooler was adjusted. Violation 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)
- Nonfood-Contact Surfaces
- Comment:
- small refrige. has been removed, boxes of tile removed, a 1 door upright is now used. Corrected.
- 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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07/25/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Consumer advisory is missing asterisks adjacent to the items that can be served raw or undercooked. Add asterisks adjacent to the burgers as discussed. Recheck in 10 days to verify compliance.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Do not store knives between refrigeration units, this area is dirty and contaminates knife surfaces. Knives removed from between units today and washed in dishwasher. Corrected today.
- 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: Packaged and Unpackaged Food -
- 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:
- Today there was a tub of raw hamburger under chicken in the small reach in cooler and another tub of raw hamburger in the center of the produce rack above and next to fruits and vegetables. Keep raw animal foods below and away from all ready to eat foods at all times. Corrected at time of inspection, refrigerators rearranged at time of inspection. ,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The prep table on the right side in the kitchen has sauces at 48F today, cream sauces, adjust/repair to maintain phfs under 41F at all times. There was a large amount of water pooled in the bottom of the unit as well. Recheck within 10 days, correct immediately.,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Cook was not wearing a hair restraint today, food preparers must wear hats or hair nets. Correct by next inspection.
- 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
- Nonfood-Contact Surfaces
- Items:
- Wood
- Corrections:
- Discontinue use.
- Comment:
- Remove the boxes of tiles from under the small refrigerator. All non-food contact surfaces must be smooth, durable and easily cleanable. Correct immediately, recheck within 10 days to verify compliance.,
- 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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06/30/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- OBSERVED THAT THERE IS NOW A SEPERATION FROM THE EQUIPMENT AND SEWER WITH A SLOPED DRAINLINE FROM THE FOLLOWING EQUIPMENT
- General violation description:
- 5-402.11 - 3-COMPARTMENT SINK ,ICE BINS , BEVERAGE MACHINES AND WALK-IN COOLER. CORRECTED
- Critical: Capacity
- Comment:
- OBSERVED THAT THE OVERHEAD SPRAYER HAS BEEN REMOVE TO PROVIDE SUFFICIENT HOT WATER ON DEMAND. CORRECTED
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED THAT THE FACILITY HAS BEEN CLEANED
- General violation description:
- 4-601.11 - FLOOR, WALLS,INTERIOR OF WALK-IN COOLER, EXHAUST HOOD AND FILTERS, ALL EQUIPMENT. CORRECTED
- Critical: System Maintained in Good Repa
- Comment:
- OBSERVED THAT THE LEAKING DRAINLINE, FOUND CRACKED, HAS BEEN REPLACED AND CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Equipment, Utensils, Linens, a
- Comment:
- OBSERVED THAT SPLASHGUARDS HAVE BEEN INSTALLED ON BOTH SIDES OF THE CREPE STATION HANDSINK. CORRECTED
- 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
- Fixed Equipment, Elevation or
- Comment:
- OBSERVED THAT THE SHELVING HAS BEEN ELEVATED TO 6 INCHES ABOVE THE FLOOR. CORRECTED
- General violation description:
- 4-402.12 - (A) Except as specified in ## (B) and (C) of this section, floor-mounted EQUIPMETN that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMENT. (B) If no part of the floor under the floor-mounted EQUIPMENT is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches). (C) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if the floor under the units is maintained clean. (D) Except as specified in # (E) of this section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the EQUIPMENT. (E) The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be: (1) 7.5 centimeters (3 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 50 centimeters (20 inches) from the point of access for cleaning
- Fixed Equipment, Spacing or Se
- Comment:
- OBSERVED THAT THE PLATFORM WAS REMOVED THAT TOPPINGS COOLER WAS PLACED ON AND IS NOT EASILY MOVABLE ON CASTERSON THE FLOOR. CORRECTED
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Floor and Wall Junctures, Cove
- Comment:
- OBSERVED THAT COVE BASE HAS BEEN INSTALLED AT THE BASE OF THE CABINETS TO FLOOR JUNCTURE. CORRECTED
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Surface Characteristics
- Comment:
- OBSERVED THAT THE OPENINGS IN THE WALLS AND CEILINGS ,INSTALLATION WAS NOT COMPLETE OR FINISHES NOT EASILY CLEANABLE, HAVE BEEN REPAIRED AND GAPS ELIMINATED.CORRECTED
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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04/30/2014 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- OBSERVED THAT THERE IS NOW A SEPERATION FROM THE EQUIPMENT AND SEWER WITH A SLOPED DRAINLINE FROM THE FOLLOWING EQUIPMENT
- General violation description:
- 5-402.11 - 3-COMPARTMENT SINK ,ICE BINS , BEVERAGE MACHINES AND WALK-IN COOLER. CORRECTED
- Critical: Capacity
- Comment:
- OBSERVED THAT THE OVERHEAD SPRAYER HAS BEEN REMOVE TO PROVIDE SUFFICIENT HOT WATER ON DEMAND. CORRECTED
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED THAT THE FACILITY HAS BEEN CLEANED
- General violation description:
- 4-601.11 - FLOOR, WALLS,INTERIOR OF WALK-IN COOLER, EXHAUST HOOD AND FILTERS, ALL EQUIPMENT. CORRECTED
- Critical: System Maintained in Good Repa
- Comment:
- OBSERVED THAT THE LEAKING DRAINLINE, FOUND CRACKED, HAS BEEN REPLACED AND CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Equipment, Utensils, Linens, a
- Comment:
- OBSERVED THAT SPLASHGUARDS HAVE BEEN INSTALLED ON BOTH SIDES OF THE CREPE STATION HANDSINK. CORRECTED
- 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
- Fixed Equipment, Elevation or
- Comment:
- OBSERVED THAT THE SHELVING HAS BEEN ELEVATED TO 6 INCHES ABOVE THE FLOOR. CORRECTED
- General violation description:
- 4-402.12 - (A) Except as specified in ## (B) and (C) of this section, floor-mounted EQUIPMETN that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMENT. (B) If no part of the floor under the floor-mounted EQUIPMENT is more than 15 centimeters (6 inches) from the point of cleaning access, the clearance space may be only 10 centimeters (4 inches). (C) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if the floor under the units is maintained clean. (D) Except as specified in # (E) of this section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the EQUIPMENT. (E) The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be: (1) 7.5 centimeters (3 inches) if the horizontal distance of the table top under the EQUIPMENT is no more than 50 centimeters (20 inches) from the point of access for cleaning
- Fixed Equipment, Spacing or Se
- Comment:
- OBSERVED THAT THE PLATFORM WAS REMOVED THAT TOPPINGS COOLER WAS PLACED ON AND IS NOT EASILY MOVABLE ON CASTERSON THE FLOOR. CORRECTED
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Floor and Wall Junctures, Cove
- Comment:
- OBSERVED THAT COVE BASE HAS BEEN INSTALLED AT THE BASE OF THE CABINETS TO FLOOR JUNCTURE. CORRECTED
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Surface Characteristics
- Comment:
- OBSERVED THAT THE OPENINGS IN THE WALLS AND CEILINGS ,INSTALLATION WAS NOT COMPLETE OR FINISHES NOT EASILY CLEANABLE, HAVE BEEN REPAIRED AND GAPS ELIMINATED.CORRECTED
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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04/30/2014 | Follow-up |
Restaurant representatives - add corrected or new information about Sky Crepe Cafe, 7120 Schaefer Road, Dearborn, MI 48126 »