- Critical: Backflow Prevention
- Comment:
- CORRECTED. AIR GAPS FOR ALL 3 HOSES PROVIDED.
- 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: Good Repair and Calibration
- Comment:
- CORRECTED. FOOD THERMOMETER CALIBRATED.
- 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.
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06/01/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED 3 HOSES NOT AIR GAPPED IN THE FLOOR DRAIN LOCATED BEHIND COOLER AND MACHINES. FREEZE MACHINE (1) AND ICE CREAM MACHINE(2) HAVE HOSES THAT NEED TO BE AIR GAPPED. PROVIDE AIR GAP FOR ALL 3 HOSES. ,
- 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: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD THERMOMETER NOT CALIBRATED. CALIBRATE THERMOMETER. ,
- 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.
- 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:
- BOXES OF FREEZE PRODUCT WAS STORED ON THE FLOOR INSIDE OF WALK IN COOLER.
- 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:
- HANDLES OF SCOOPS WERE STORED INSIDE OF THE FOOD BEING DISPENSED. , CORRECTED BY OPERATOR REPOSITIONING THE SCOOPS SO THAT THERE SCOOPS ARE NOT LAYING IN THE FOOD.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET TOWELS WERE LAYING ON THE COUNTERS.
- 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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05/06/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed excess crumbs and food debris on bottom and on shelves of 2 door line freezer. Clean the inside of this ice cream freezer. Non food contact surfaces must be clean. Correct immediately
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/09/2014 | Routine |
- 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:
- OBSERVED 3 POP BOXES ON GROUND UNDER 3 COMPARTMENT SINK AND A FEW FOOD BOXES ON GROUND IN WALK IN COOLER. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. PROVIDE MORE SHELVING OR RACKS FOR FOOD. CORRECT IMMEDIATELY
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 3 WET RAGS STORED ON THE COUNTER. USE PROVIDED SANITIZER BUCKET WITH SANITIZER TO STORE IN USE WET RAGS. TO AVOID MILDEWING OF RAGS, USE 50 - 100 PPM CHLORINE IN RAG BUCKETS AND KEEP IN USE WET RAGS IN THEM. CORRECT IMMEDIATELY
- 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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06/05/2013 | Routine |
| No violation noted during this evaluation. | 06/11/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- ALL EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS.
- 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.
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06/20/2011 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEE , BEFORE THE FIRST DAY OF WORK OR TRAINING , ON THE BIG 5 FOODBORNE ILLNESSES , SYMPTOMS, AND THE RESPONSIUBIKITY TO REPORT ILLNESSES AND SYMPTOMS ON THEIR REGULAR SCHLDULED WORK DAY AND WHEN ILL ON THEIR DAY OFF.........EMPLOYEES MUST BE AWARE OF THE REQUIREMENT OF 24 HOURS OF WELLNESS BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING........OPERATOR WAS NOT AWARE OF THE ABOVE. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.......ALSO PROVIDED THE HANDOUT ..."FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" TO GIVE TO EACH EMPLOYEE AND TO REVIEW THE RESTRICTIONS ON IT WITH THE EMPLOYEE........MICHIGAN DEPT OF AGRICULTURE GIVES THE ABOVE DOCUMENTS TO THE HEALTH DEPT TO GIVE TO EACH LICENSED ESTABLISHMENT FOR USE IN DOCUMENTING YOUR EMPLYEE HEALTH TRAINING AND EDUCATION.,
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DISCONTINUE STORAGE OF SCOOP HANDLES IN THE TOPPINGS OF NUTS AND CANDY.
- 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
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR PEELING CEILING AND CRACKED CEILING IN THE BACK WORK AREA OF THE ESTABLISHMENT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/03/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- CORRECTED. CONES WILL NOT BE TOUCHED WITH BARE HANDS. GLOVES WILL BE USED OR CONES SLID OUT OF PLASTIC COVER., OBSERVED ICE CREAM CONES BEING TOUCHED WITH BARE HANDS WHILE BEING STOCKED. USE GLOVES OR OTHER MEANS TO STOCK CAND NOT TOUCH WITH BARE HANDS.
- 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
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING IN BACK HAS PAINT PEELING. REPAIR TO BE SMOOTH.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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05/19/2010 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Person in charge did not know what concentration quaternary ammonia should be in the sanitizing rinse of the 3 compartment sink. Person in charge must be knowledgeable. The certified food manager must train all employees in food safety and proper sanitizing requirements.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The cold water is shut off foor the toilet room handsink and the sink at the front counter. Cold as well as hot water must be provided at all handsinks. Repair or replace the cold water handles at these sinks.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The ice cream freezer condenser cover is very dirty. Remove cover and clean the condenser as well as the cover on an as needed 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide chlorine test kit for checking the sanitizer in the 3 compartment sink. Provide 50-100 ppm of chlorine in the sanitizing rinse.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- The ceiling above the 3 compartment sink is heavily damaged due to apparent water leak. Repair or replace this ceiling to provide a smooth and easily cleanable surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Ice has built up on the walls and edges of chest freezer lid. Defrost the freezer to remove the ice build-up.
- 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.
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05/01/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The exterior of the empty cup holders has dried food syrup on them. Clean to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Fixed Equipment, Spacing/Seali
- Items:
- Fixed equipment
- Problems:
- Not sealed to adjoining
- Comment:
- The two front counters near the serving window have a gap between the boards. Seal gap with caulk to provide a smooth and easily cleanable surface.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Employees not wearing hats or hairnets. Provide hats or hairnets to all food handlers.
- 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
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05/05/2008 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Ice machine is free mold. 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
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05/09/2007 | |
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