- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED PIPING UNDERNEATH ICE MACHINE LAYING ON TOP KITCHEN FLOOR. NO AIR GAP IS PROVIDED TO PROTECT ICE. PLUMBING SYSTEM SHALL BE PROTECTED AT EVERY POINT TO AVOID SOLID,LIQUID, OR GAS CONTAMINATION. PROVIDE AN INCH AIR GAP. FOLLOW UP WITHIN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED MASHED POTATOES AT 128*F-131*F, CORN 111*F, AND GRAVY 123*F INSIDE FRONT OVEN AND STEAM TABLE. STRING BEANS IN OVEN NEXT TO CONDIMENT TABLE WERE 132*F. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE HELD AT 135*F OR HIGHER FOR HOT HOLDING. DISCARD STRING BEANS IN 2 HOURS. GRAVY, CORN,AND MASHED POTATOES WERE REHEATED 165*F IN MICROWAVE. THE WATER LEVEL IN STEAM TABLE WAS RAISED UNTIL IT TOUCHED THE BOTTOM OF HOLDING PANS. FOOD TEMPERATURES WERE MAINTAINED AT 135*F FOR PHF ON STEAM TABLE. FOLLOW UP WITHIN 10 DAYS TO ENSURE TEMPERATURES ARE HOT HELD AT 135*F OR HIGHER.,
- 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)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- OBSERVED BLACK MOLD ON THE INTERIOR SLEEVE OF ICE MACHINE. EQUIPMENT CONTAINING NON PHF SHALL BE CLEANED AT A FREQUENCY TO AVOID SOIL OR MOLD ACCUMULATION. CLEAN ICE MACHINE. VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BROKEN DOOR HINGE ON FRONT HOT HOLDING OVEN AND A MISSING DIAL ON SIDE OVEN NEXT TO CONDIMENT TABLE INSIDE KITCHEN. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR EQUIPMENT. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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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06/27/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED: DRAIN LINE FROM ICE MACHINE HAS AIR GAP 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: ICE MACHINE AND CAN OPENER BLADE HAVE BEEN CLEANED.
- 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
- Comment:
- CORRECTED: SOAP IS PROVIDED AT FRONT HAND SINK.
- 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: When to Wash
- Comment:
- CORRECTED: EMPLOYEE USED SANITIZER AFTER WASHING HANDS USING PROPER PROCEDURE, THEN PUT ON 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
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12/22/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED DRAIN LINE DESCENDING FROM ICE MACHINE TO BE HORIZONTALLY RESTING DIRECTLY ON FLOOR, WITH DRAIN SEVERAL INCHES AWAY. PROVIDE AIR GAP AS STATED ABOVE TO PREVENT CONTAMINATION OF ICE AND EQUIPMENT BY SEWAGE BACK FLOW OR BACTERIAL GROWTH.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) OBSERVED SLIGHT BUILD-UP OF MOLD INSIDE ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. KEEP CLEAN TO PREVENT CONTAMINATION OF ICE BY 2) OBSERVED BUILD-UP OF SOIL ON CAN OPENER BLADE. CLEAN AFTER EACH USE TO PREVENT CONTAMINATION OF FOOD.,
- 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 front
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP IS PROVIDED FOR FRONT HAND SINK. PROVIDE SOAP TO ENSURE PROPER HAND WASHING BY EMPLOYEES.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE USE HAND SANITIZER ONLY WITHOUT WASHING HANDS, BEFORE PUTTING ON GLOVES. WASH HANDS PROPERLY TO AVOID CONTAMINATION OF NEW GLOVES BY UNWASHED HANDS. HAND SANITIZER MAY BE USED AFTER HAND WASHING BUT NOT INSTEAD OF HAND WASHING.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TOP DOOR OF ICE MACHINE COVERING THE PORTION OF MACHINE THAT MAKES ICE TO BE HANGING LOOSE, AND NOT SECURELY CLOSED. REPAIR/REPLACE DOOR SO THAT IT CLOSES SECURELY.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED ONE SECTION OF HOOD FILTERS OVER DEEP FRYERS TO BE BADLY DAMAGED. REPAIR/REPLACE TO KEEP HOOD FUNCTIONING PROPERLY.
- 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:
- 1) OBSERVED ATMOSPHERIC VACUUM BREAKER (AVB) AT THE MOP SINK TO BE MISSING A COVER. AVB APPEARS TO BE IN GOOD WORKING CONDITION. REPAIR/REPLACE AVB TO KEEP IN GOOD CONDITION. 2) OBSERVED BACK HAND SINK UNABLE TO BE SHUT OFF, WITH A CONSTANT TRICKLE OF WATER COMING FROM FAUCET. REPAIR/REPLACE TO KEEP HAND SINK IN GOOD CONDITION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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12/10/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND WASH SINK IN THE FRONT AND BACK BOTH HAVE SLOW LEAKS WHEN THE FAUCET IS TURNED OFF. REPAIR. OBSERVED A PUDDLE ON THE FLOOR FORMING FROM THE DRIPPINGS OF THE ICE MACHINE. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- FILTERS ARE INSTALLED UNDER THE HOOD INCORRECTLY. FILTERS ARE INSTALLED IN A PATTERN OF VERTICAL HORIZONTAL. FILTERS ARE ALSO DAMAGED AND ONE INDIVIDUAL FILTER IS MISSING THE VENTS. REPAIR.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
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06/04/2014 | Routine |
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front area of the kitchen. These filters appear to have been replaced in a horizontal configuration. Greases can not properly flow to the collection trough as is. Simply reposition these filters vertically to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area light shield (s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing overhead light shield to the fluorescent light bulb within the dry storage area. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s).
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter French Fry Warmer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead surfaces of the French Fry Warmer Unit located at the Front Service Area. Do not let old food residuals & greases accumulate on these overhead surfaces without frequent washings. Simply hand wipe and wash these overhead surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front area of the kitchen. These filters appear to have been replaced in a horizontal configuration. Greases can not properly flow to the collection trough as is. Simply reposition these filters vertically to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area light shield (s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing overhead light shield to the fluorescent light bulb within the dry storage area. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s).
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter French Fry Warmer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead surfaces of the French Fry Warmer Unit located at the Front Service Area. Do not let old food residuals & greases accumulate on these overhead surfaces without frequent washings. Simply hand wipe and wash these overhead surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/07/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EXCESS ACCUMULATION OF GREASE OBSERVED ON SIDE OF FRYERS - ELIMINATE GREASE, MAINTAIN IN A CLEAN CONDITION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED BEHIND AND BENEATH COOKING EQUIPMENT - CLEAN THOROUGHLY ON A DAILY 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) DRIVE THRU WINDOW LOWER COUNTER HEAVILY SOILED AND IN POOR REPAIR BENEATH THE POP DISPENSER. 2) MICROWAVE OVEN IN POOR REPAIR REPLACE OR REPAIR EQUIPMENT - MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- food prep area
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- BAG OF FROZEN CHICKEN THAWING IN A CONTAINER OF STANDING WATER.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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04/03/2012 | Routine Inspection |
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