- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no air gap for the glasswasher drainline at the center bar. Back siphonage must be prevented. Raise the end of the drainline above the flood rim of the drain bowl.
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at pop gun and beer tap drain at main bar and the urinals in the men's room. Pests must be eliminated. Contact a licensed pest control operator.
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled pop gun nozzle at the main bar near the bottle storage area. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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:
- Observed no paper towels for the handsink at the bar near the front door. Paper towels must be provided at all handsinks. Provide paper towels at this 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 missing drain plugs for the 3 compartment sink in kitchen and the left urinal in men's room does not flush. Plumbing must be maintained. Provide 2 new drain plug and repair or replace the flush valve on urinal.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem food thermometer. Thermometers must be accurate. Repair or replace.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the cookline. Facilities must be kept clean. Clean the floor on a weekly basis.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs at rear kitchen handsink near walk-in cooler and the dishroom handsink. Provide handwashing signs at both handsinks.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled pop gun holders at the rear bar near the kitchen. Non-food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/22/2015 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Receptacles and waste handling units for refuse, recyclables, and returnable's shall be kept covered with tight-fitting lids or doors if kept outside a food establishment. Observed the side door of the outside dumpster that was open. Close the side door of the dumpster and make sure that all doors and lids are closed at all times to prevent pests.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors. Observed the front and the rear outer entry doors of the bar that when closed were not tight fittings and had gaps between the doors and the floor. Provide weather stripping to eliminate the gap between the floor and the front and rear outer entry doors.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
12/18/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. VIA EMAIL, A COPY OF THE MENU WITH THE PROPER CONSUMER ADVISORY WAS SENT. THE HAPPY HOUR MENU AND MAIN MENU HAVE 2 ASTERISKS NEXT TO THE BURGER ITEMS AND HAVE THE ADVISORY.
- 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
|
06/30/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS A "HAPPY HOUR" MENU THAT HAS ADVISORY, BUT IS NOT CORRECTED. MAIN MENU DOESN'T HAVE ANY ADVISORY. PROVIDE ADVISORY ON BOTH MENUS FOR THE BURGERS IN ONE OF THESE TWO OPTIONS: 1) PUT 2 ASTERISKS NEXT TO "MAMMOTH BURGER" ON HAPPY HOUR MENU AND NEXT TO "BURGERS" ON MAIN MENU. THEN ON BOTTOM OF EACH MENU, PUT ASTERISKS WITH STATEMENT LIKE THIS: **NOTICE: COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. 2) OR YOU CAN PUT THE FOLLOWING STATEMENT ON BOTH MENUS WITHOUT ANY ASTERISKS: ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER. CONSUMING UNDERCOOKED MEATS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. WITH EITHER OPTION, THE FONT SIZE CANNOT BE SMALLER THEN THE SMALLEST FONT SIZE ON THE MENU. ,
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDWASH SINK BEHIND SIDE BAR AREA IS MISSING THE COLD WATER HANDLE. PROVIDE HANDLE. CORRECT WITHIN 30 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/26/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- OBSERVED AIR GAP ON THE 3 COMPARTMENT SINK AT 1 INCH ABOVE FLOOD RIM. FLOOD DRAILN ON DISH WASH MACHINE HAS AN AIR GAP OF 1 INCH ABOVE FLOOD RIM. CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL CUT LETTUCE WERE 41 F INSIDE REACH-IN COOLER NEAR THE COOKING ORDER WINDOW. 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)
|
01/03/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE AIR GAPS ON THE 3 COMPARTMENT SINK IN THE REAR OF ESTABLISHMENT AND ON THE DISH WASH MACHINE INSIDE THE MAIN BAR ARE NOT AN INCH ABOVE FLOOD DRAIN. AN AIR GAP BETWEEN WATER OUTLET SHALL BE 1 INCH ABOVE THE DRAIN. RAISE PIPING AN INCH ABOVE FLOOD DRAIN IMMEDIATELY. WILL VERIFY CORRECTION WITHIN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT LETTUCE WAS 43F TO 44.6F INSIDE REACH-IN COOLER NEAR THE COOKING ORDER WINDOW. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD (PHF)SHALL BE MAINTAINED A T 41F OR LESS FOR COLD HOLDING. KEEP PHF FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY COMPLIANCE WITHIN 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)
|
12/11/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY EMAIL. NEW MENUS WILL BE PRINTED WITH THE OTHER OPTION OF CONSUMER ADVISORY "ASK YOUR SERVER ....".
- 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
|
06/18/2013 | 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:
- FACILITY HAS NEWER MENUS WITH A HALF SHEET ON TOP THAT HAS ADVISORY, BUT IN SMALLER PRINT THEN THE REST OF THE MENU. THEN THE MAIN MENU DOESN'T HAVE ANY ASTERISKS NEXT TO BURGERS THAT CAN BE COOKED TO ORDER. PROVIDE ASTERISKS NEXT TO BURGERS AND MAKE FONT LARGER FOR ADVISORY. MAY FAX OR EMAIL CORRECTIONS TO TERRY AT 734-727-7165 OR TLINNA@CO.WAYNE.MI.US. ,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A FEW OF THE HANDWASH SINKS IN BACK AREA DID NOT HAVE PAPER TOWEL. PROVIDE AT ALL TIMES., CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/17/2013 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- Ice machine(s) ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed four unprotected fluorescent ceiling lights located above the ice machine in the storage room. Install a protective slip cover with plastic end caps on each.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/13/2012 | Routine |
- Critical: Backflow Prevention Device/Req
- Comment:
- 5-203.14 Backflow prevention: Correction Made: Observed a hose bib vacuum breaker installed between the water faucet and the garden hose connections.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
07/13/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- utility room
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED THE DRINKABLE WATER LINE DIRECTLY CONNECTED TO A GARDEN HOSE ABSENT A HOSE BIB VACUUM BREAKER IN BETWEEN. INSTALL A SCREW-ON BACK FLOW DEVICE ALSO CALLED AN ATMOSPHERIC VACUUM BREAKER (A.V.B.) THEN ATTACH THE GARDEN HOSE TO THE AVB.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk in freezer(s)
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observed excessive ice accumulation of condensation from the walk-in freezer unit. Insulate the exposed cooling coil to prevent future icing.
- 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.
|
06/05/2012 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed soiled plastic hand glove exchange for new in between handling raw hamburger and handling ready to eat sandwich toppings
- General violation description:
- 2-301.14 - perform hand washing in between exchanging gloves. Correction Made: Observed the food employee perform hygienic hand washing after discarding soiled gloves, before putting on new gloves to handle ready to eat foods.
|
11/03/2011 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed 10 seconds spent performing hand washing by the food employee. Correction Made: Observed hygienic hand washing performed by the food employee for the minimum 20 seconds required, following instruction.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED FOR EMPLOYEE INSTRUCTION AND TRAINING. CORRECTION MADE FOLLOWING INSTRUCTION
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) storage shelves
- 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:
- Observed a shallow pan of packaged raw hamburger stored next to case containing packages of shredded lettuce & cabbage. Correction Made: Observed the case containing packages of shredded lettuce & cabbage storage location moved to a shelf up and away from all raw meat storage.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) door(s)
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Observed dried food soil embedded on both sides of the walk-in cooler door panels
- General violation description:
- 4-602.13 - thoroughly clean to sight and touch with increase frequency.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW, THE FOOD EMPLOYEE ANSWERED WRONGLY THE MINIMUM INTERNAL TEMPERATURE REQUIREMENT WHOLE MUSCLE MEAT, GROUND BEEF AND POULTRY. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Grill line food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER READING 12* F TOO COLD. CORRECTION MADE: OBSERVED THE STAB TYPE FOOD THERMOMETER CALIBRATED TO READ 32*F IN AN ICE AND WATER BATH.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Employee(s) food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- back kitchen area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTION MADE: OBSERVED HAND WASH SIGNS POSTED AT ALL HAND WASH LOCATIONS.
- 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.
- Receptacles
- Items:
- Waste receptacle(s)
- Locations:
- dumpster area
- Problems:
- Not insect/rodent-resistant
- Corrections:
- Repair/replace to be insect/rodent resistant.
- Comment:
- Observed outdoor dumpster cover(s) are missing. The outdoor dumpster for food use is to be constructed to be insect, pest and water resistant, with tight-fitting lids or doors
- General violation description:
- 5-501.13 - repair or replace.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- back kitchen area dish washing area
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- Observed missing corner molding & exposed nail heads at two entrance locations, near the dish wash location. Repair or replace corner molding with material that is durable, non-absorbent and smooth for easy cleaning.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Locations:
- restroom(s) women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
04/06/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/30/2010 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED. MENU ADVISORY COMPLETE ON BOTH MENUS. ASTERIKS AND REMINDER ADDED.
- 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
|
04/12/2010 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS NEW MENUS. FULL MENU HAS SIDE WITH BURGERS ON IT. UNDER BURGERS IT STATES: ALL BURGERS ARE MADE WITH BLACK ANGUS BEEF AND ARE COOKED TO ORDER* ADVISORY IS NOT COMPLETE - MUST ADD REMINDER PORTION STATING: CONSUMING RAW OR UNDERCOOKED MEATS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. ALSO ADD REMINDER PORTION TO HAPPY HOUR SPECIALS MENU. THIS MENU HAS HOUSE BURGER AND MAMMOTH BURGER BOTH WITH ASTERIKS, BUT ONLY DENOTING TO BURGERS COOKED TO ORDER. ,
- 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
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED PERSONAL ITEMS STORED ON SHELF WITH AND ABOVE FOOD. STORE PERSONAL ITEMS BELOW AND AWAY FROM ALL FOOD AND EQUIPMENT.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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03/29/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/06/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Slingers, 11791 Farmington Road, Livonia, MI 48150 »