- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- A direct connection may not exist between the sewage system and a drain which food is placed. Observed a copper pipe and a pvc pipe from the ice machine and a clear hose from the water filter drain lines descend into the drain bowl of the drain. Create an air gap between the lines and the drain bowl. ,
- 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: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system shall be installed to preclude back flow of a contaminant in the water supply. Observed a hose reel with a hose and spray nozzle for cleaning purposes without any back flow prevention. Install a pressure vacuum breaker (PVB) that is properly installed, or install a reduced pressure zone (RPZ) back flow preventer. , ,
- 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
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- The premises shall be maintained free of pests. Observed fruit flies in mop sink area, two compartment sink, and various prep areas. Eliminate fruit 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
- 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 foods shall be maintained at 41 F or less. Observed lettuce at 52 F and pasta salad at 50 F in the produce cooler. The produce cooler went down earlier in the morning. All of the potentially hazardous foods were removed from the cooler. The lettuce and pasta salad were moved to the dairy cooler which was holding foods below 41 F at the time of inspection. 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat potentially hazardous food prepared and held for more than 24 hours shall be clearly marked to indicate the date food shall be consumed or discarded. Observed sandwiches prepared and packaged for to-go sale that were not date marked. Date mark sandwiches when prepared. , ,
- 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
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- When using time as a public health control written procedures shall be maintained in the food establishment. Food must be marked with the time pulled and the time it must be used or discarded. Observed a roast beef sandwich at 45 F, Tuna salad and chicken salad at 44 F, and tomato and spinach at 45 F in the Wheat Street station. Observed tofu, chicken, a lettuce mix, and a spinach mix at 44 F at the Island Market station. Employees indicated that time was more important than temperature in terms of food safety for these items. If using time as a control written procedures are required and times must be indicated on the food when it was pulled and when it should be discarded. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands at any point when hands become contaminated. Observed employee retrieve item that fell on the floor. The employee removed their gloves, touched their hair, and put new gloves on. Wash hands after touching any type of contamination and anytime when changing gloves. ,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. There was dust behind the coffee machine between the "Wheat Street" station and the "Morning Edition." There was a spill on the floor in front of the sanitizer station in the "Village Gourmet." There was also a spill or leak in one of the under counter reach-in-coolers in the same section. There was some grease under the fryer in the "Fresh Grill." There was some debris around the floor sinks in the "Island Market." Clean all noted areas and 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.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Single service items must be stored at least 6 inches above the floor. Foam plates and trays in boxes were stored on the floor in the storage room next to the back coffee/beverage area. Store boxes of single service items on racks or shelves at least 6 inches above floor.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good repair. The produce walk-in-cooler had an air temperature of approximately 50 F. Food temperatures were about 52 F. Repair cooler to hold food t 41 F or less. Service has already been requested for unit. ,
- 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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09/22/2014 | Routine |
Restaurant representatives - add corrected or new information about Sodexo Management Inc., One Village Center Rd., Belleville, MI 48111 »