- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED POTATO SALAD, SOUP, AND PORTIONED SALAD DRESSINGS WITHOUT DATE MARKS INSIDE THE DOUBLE DOOR AND UPRIGHT COOLERS. DATE MARKINGS SHALL BE PROVIDED FOR POTENTIALLY HAZARDOUS FOODS(PHF) STORED FOR MORE THAN 24 HOURS. THERE IS A 7 DAY MAXIMUM HOLDING LIMIT AND DAY 1 BEGINS WHEN THE FOOD IS INITIALLY PREPARED OR OPENED FROM ORIGINAL CONTAINER. THIS INDICATES WHEN THE FOOD SHALL BE CONSUMED OR DISCARDED. DATE MARK PHF. RISK CONTROL PLAN PROVIDED. FOLLOW UP WITHIN 10 DAYS.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- dumpster area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED TRASH AROUND GREASE TRAP. OUTDOOR REFUSE SHALL BE CLEAR OF LITER. CLEAN. VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- walk-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED PEELING CEILING TILE IN BEER WALK-IN COOLER. FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR CEILING TILE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WOMEN'S LEFT HAND SINK AS YOU FACE THE MIRRORS IS CLOGGED. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. FIX PLUMBING. VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/23/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE IS NOW CLEAN
- 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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11/08/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s), Food-contact surface(s)
- Locations:
- Ice machine(s), Ice machine(s)
- Problems:
- Greasy, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE MOLDY. REMOVE ICE, WASH, RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.,
- 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)
- Locations:
- reach-in cooler
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW BEEF PATTIES OVER TOMATOES AND SLICED CHEESES IN REACH IN COOLER. REORGANIZE, RAW BEEF NOW ON STORED ON LOWER SHELF OF COOLER.
- 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: 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:
- SLICED LUNCH MEATS NOT DATE MARKED IN REACH IN COOLER., DATE MARKS PROVIDED.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- dumpster area
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- dumpster area
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- walk-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/29/2013 | Routine |
- Critical: Demonstration
- Comment:
- KNOWLEDGE DEMONSTRATED.
- 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: Packaged and Unpackaged Food -
- Comment:
- RAW MEATS STORED PROPERLY.
- 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:
- LETTUCE 41F IN REACH IN COOLER.
- 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
- Comment:
- DATE MARKS PROVIDED.
- 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: Using a Handwashing Sink
- Comment:
- SINK ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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01/29/2013 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE DISPENSER BEHIND BAR SOILED., CORRECTED BY CLEANING.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP PROVIDED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- MISSING DRAIN PLUGS FOR THE THREE COMPARTMENT SINK MAKE SANITIZING EQUIPMENT DIFFICULT. ALSO, BAR GLASS SANITIZER NOT SANITIZING., MANAGER LEFT FACILITY AND PURCHASED DRAIN STOPPERS FOR THE THREE COMPARTMENT SINK. WE SET THE TREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT. USE THREE COMPARTMENT SINK FOR BAR USE UNTIL GLASS WASHER IS WORKING.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF STORED ON TOP OF SALAD DRESSING AND OVER SLICED LUNCH MEATS IN ONE DOOR COOLER.,
- 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:
- LETTUCE 45F IN WALK IN COOLER.,
- 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:
- PROVIDE DATE MARKS FOR OPENED PACKAGES OF LUNCH MEATS IN ONE DOOR COOLER.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- BAR HAND WASH SINK HAS ICE IN BASIN.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- WALK IN COOLER NOT FUNCTIONING 45F.REMOVE ALL POTENTIALLY HAZARDOUS FOODS.
- 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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01/22/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REFINISH FLOOR BEHIND BAR BY NEXT INSPECTION. FLOOR IS STICKY, PAINT HAS PEELED, FLOOR IS NOT SMOOTH, DURABLE AND EASILY CLEANABLE. COOK STATED THAT FLOOR IS BEING REFINISHED THIS WEEKEND. RECHECK IN 6 MONTHS.
- 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.
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07/06/2012 | Routine Inspection |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- KEEP HANDWASH SINK CLEAR IN KITCHEN AT ALL TIMES. SINK WAS BLOCKED WITH OPERATIONAL SUPPLIES AT TIME OF INSPECTION. CLEARED AT TIME OF INSPECTION. CORRECTED. MONITOR.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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01/05/2012 | Routine Inspection |
- Areas-Receptacles, Capacity/Av
- Items:
- Waste receptacle(s) outside grease barrel
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A GREASE DUMPSTER BY NEXT INSPECTION, AVOID KEEPING GREASE IN BUCKETS IN KITCHEN, CORRECT BY NEXT INSPECTION.
- General violation description:
- 5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- HANG MOPS TO DRY AFTER EACH USE, PROVIDE MOP HANGERS ABOVE MOP SINK BY NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not conveniently located
- Comment:
- A MOP SINK IS IN THE OFFICE , IT MUST BE AVAILABLE AT ALL TIMES TO EMPLOYEES. (THE OFFICE WAS LOCKED AND EMPLOYEES DIDN'T KNOW IT WAS THERE). CORRECT BY NEXT INSPECTION.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Areas-Receptacles, Capacity/Av
- Items:
- Waste receptacle(s) outside grease barrel
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A GREASE DUMPSTER BY NEXT INSPECTION, AVOID KEEPING GREASE IN BUCKETS IN KITCHEN, CORRECT BY NEXT INSPECTION.
- General violation description:
- 5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- HANG MOPS TO DRY AFTER EACH USE, PROVIDE MOP HANGERS ABOVE MOP SINK BY NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not conveniently located
- Comment:
- A MOP SINK IS IN THE OFFICE , IT MUST BE AVAILABLE AT ALL TIMES TO EMPLOYEES. (THE OFFICE WAS LOCKED AND EMPLOYEES DIDN'T KNOW IT WAS THERE). CORRECT BY NEXT INSPECTION.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
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07/14/2011 | Routine Inspection |
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